Fruit Salsa

5 from 1 vote

Fresh, fruity, and fun! This homemade fruit salsa is loaded with berries, nectarines, kiwi, and mango—paired with easy, three-ingredient cinnamon sugar chips.

Prep Time30

Total Time30

Course: Appetizer, Dessert, Side Dish, Snack

Cuisine: American

Keyword: easy fruit salsa recipe, fruit salsa

Servings: servings, as an appetizer or side dish

Author: Chelsea Lords

Cost: $15.20

Equipment

Large sheet pan
Parchment paper or silicone baking mat

Ingredients

Fruit Salsa

1 (16-ounce) container fresh strawberries hulled and diced, 2-1/4 cups
1 (6-ounce) container fresh raspberries diced, heaping 3/4 cup
2 to 3 large kiwis peeled and diced, 1 cup
1 large mango peeled and diced, 1 cup
1 large nectarine diced, 1 cup
1 lemon
2 tablespoons apricot preserves
Drizzle of honey optional

Cinnamon Sugar Chips

1/2 cup granulated sugar
1 tablespoon ground cinnamon
6 medium flour tortillas
1/4 cup unsalted butter melted

US - Metric

Instructions

Preheat oven to 400°F. Line a large sheet pan with parchment paper or a silicone liner.
Tips: Make sure fruit is 100% dried after washing before starting. If you have time, chill fruit before making. Small, even dicing of all the fruits makes for the best salsa!
In a large bowl, combine diced strawberries, raspberries, kiwis, mango, and nectarine. In a small bowl, whisk together 1/2 tablespoon lemon juice and the apricot preserves. If needed, add honey for sweetness. Pour over fruit and gently stir to combine. Cover and refrigerate while making the chips.
In a small bowl, whisk together granulated sugar and cinnamon.
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.
Place the tortilla triangles on a sheet pan 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 tortilla chips with fruit salsa.

Video

Notes

Storage: I like the fruit salsa best the same day, but you can store in the fridge for up to 2–3 days. Gently mix the salsa before serving to blend the juices. I don’t recommend freezing this fruit salsa.

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