Fruit Salsa: Enjoy homemade fruit salsa with cinnamon sugar chips! Packed with raspberries, strawberries, nectarines, kiwi, and mango. The chips need only three ingredients!
This fruit salsa with cinnamon sugar chips is perfect for just about any event—it’s always a hit and has everyone asking for the recipe!
Fruit Salsa
I’m obsessed with fruity salsas, especially when they’re paired with a good marinated chicken recipe. Mango Chicken and Pineapple Chicken are two of my favorite meals because of those salsa toppings!
So, it’s high time I shared a great standard fruit salsa recipe with you all. It’s my absolute favorite, and the kids love it every time I make it! They get even more excited when I prepare some cinnamon sugar chips to dip in the salsa.
Quick Tip
Dice the fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa. And the big pieces will be hard to scoop onto a chip!
Fruit Salsa Ingredients
Below are the ingredients for our favorite fruit salsa, but feel free to mix and match different fruits as long as the amounts stay about the same.
Fruit Salsa
- Strawberries & Raspberries: Check the container’s bottom when buying to avoid moldy or squished berries.
- Kiwis & Mango: Give a tropical, juicy flavor. Peel and dice them into small pieces.
- Nectarine: Adds a slight tang and crunch. Choose a firm but ripe nectarine for better texture.
- Lemon Juice: Use fresh not bottled lemon juice. Roll the lemon on the counter before juicing to get more juice out.
- Apricot Preserves: Adds sweetness and helps mix everything together. Warm it a bit to mix easier.
Cinnamon Sugar Chips
- Sugar & Cinnamon: Make a sweet, spiced coating. Mix well for even coverage.
- Flour Tortillas: Turn into crispy chips. Use a pizza cutter for easy cutting.
- Melted Butter: Helps the sugar and cinnamon stick. Brush on a thin, even layer.
How To Make Fruit Salsa
- Chop the Fruit: Dice strawberries, raspberries, kiwis, mango, and nectarine into small pieces.
- Mix: In a big bowl, mix the chopped fruits together. Use a large spoon to gently combine the fruits without mashing them.
- Add Flavor: Pour in some freshly squeezed lemon juice and apricot preserves. Stir everything gently.
- Sweeten if Needed: If the fruits aren’t sweet enough, you can drizzle a bit of honey over the salsa.
- Chill: Put the salsa in the fridge while you prepare the chips. Cover the bowl with plastic wrap to keep the salsa fresh and prevent it from absorbing fridge odors.
Variations
Variations
- Whole Wheat Cinnamon Sugar Chips: Use whole wheat tortillas or pita bread instead for a whole wheat chip.
- Salsa With Honey: Add up to a tablespoon of honey if salsa needs more sweetness.
- Pair With Protein: Pair salsa with Blackened Chicken, Grilled Flank Steak, Honey Garlic Shrimp, or Blackened Tilapia for a full meal.
- Spicy Salsa: Mix in finely chopped jalapeños or a pinch of chili powder for a spicy version.
- Pineapple Salsa: Use fresh pineapple instead of mango, or include both.
- Add Fresh Herbs: Add chopped fresh mint, basil, or cilantro for a burst of extra flavor.
Tips For Success
- Nectarine: If the nectarine is too soft, place it in the fridge for a few minutes to firm it up for easier dicing.
- Tortillas: Stack a couple tortillas and cut them all at once to save time and to make sure each triangle is similar size.
- Fruit Selection: Choose ripe, in-season fruits for the best flavor and natural sweetness.
- Marinating: Let the salsa sit in the fridge for at least 30 minutes before serving to let the flavors come together.
Storage
Storing Fruit Salad:
- Refrigerate: Keep the fruit salsa in a sealed container in the fridge. Eat within 2-3 days for the best flavor and texture. Mix the salsa before serving to blend the juices.
- Freeze: Freezing fruit salsa makes the fruits mushy and watery, ruining the fresh texture.
- Cinnamon Sugar Chips: Let the chips cool completely before storing to keep them crisp. Store in an airtight container or a resealable plastic bag for up to a week.
More Fruity Recipes
- Fruit Tart with a sugar cookie base
- Four-ingredient Fruit Dip
- Pina Colada Fruit Salad with a delicious honey-lime dressing
- Berry Cheesecake Salad ready in 30-minutes
- Fruit Pizza Cheesecake Tart with Cream Cheese Frosting
Fruit Salsa
Fruit Salsa: Enjoy homemade fruit salsa with cinnamon sugar chips! Packed with raspberries, strawberries, nectarines, kiwi, and mango. The chips need only three ingredients!
Ingredients
Fruit Salsa
- 1 container (16 oz) fresh strawberries, hulled and diced (2-1/4 cups)
- 1 container (6 oz) fresh raspberries, diced (heaping 3/4 cup)
- 2-3 large kiwis, peeled and diced (1 cup)
- 1 large mango, peeled and diced (1 cup)
- 1 large nectarine, diced (1 cup)
- 1/2 tablespoon freshly squeezed lemon juice
- 2 tablespoons apricot preserves
- Optional: drizzle of honey
Cinnamon Sugar Chips
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 6 medium-sized flour tortillas
- 1/4 cup unsalted butter, melted
Instructions
- PREP: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a Silpat liner.TIPS: Make sure fruit is 100% dried after washing before starting prep. If you have time chill fruit before making. Small even dicing of all the fruits makes for the best salsa!
- FRUIT SALSA: In a large bowl, combine diced strawberries, raspberries, kiwis, mango, and nectarine. In a small bowl whisk together lemon juice and apricot preserves. If needed, add honey for sweetness. Pour over fruit and gently stir to combine. Cover and refrigerate while making the chips.
- CINNAMON SUGAR: In a small bowl, whisk together white sugar and cinnamon.
- TORTILLAS: Use a pastry brush to lightly brush only one side of each tortilla with melted butter. Sprinkle generously with cinnamon sugar. Cut each tortilla into 8 triangles with a knife or pizza cutter.
- BAKE: Place the tortilla triangles on a baking sheet in a single layer (don't overlap). You may need to bake in batches. Bake at 400°F for 8-12 minutes until they begin to crisp and edges look golden. (Watch closely they can burn quickly!) Remove and let cool completely for 10-15 minutes to firm up.
- SERVE: Serve tortilla chips with fruit salsa.
Video
Recipe Notes
Storage: Keep the fruit salsa in a sealed container in the fridge. I like it best the same day it's made, but eat within 2-3 days for the best flavor and texture. Gently mix the salsa before serving to blend the juices.
Freeze: I don't recommend freezing this fruit salsa.
Cinnamon Sugar Chips: Let the chips cool completely before storing to keep them crisp. Store in an airtight container or a resealable plastic bag for up to a week.
Nutrition
Serving: 8servings as an appetizer or side dish | Calories: 238kcal | Carbohydrates: 38.8g | Protein: 3.9g | Fat: 8.3g | Cholesterol: 15.3mg | Sodium: 346.9mg | Fiber: 2.2g | Sugar: 15.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Add a little diced jalapeño or habanero to salsa to spice it up. I like using a little maple syrup and a good cinnamon also. You really don’t need the sugary chips. This salsa is definitely a keeper!
Thanks Gretchen!