Sweet diced fruit salsa served with crispy cinnamon-sugar tortilla chips
Fresh Fruit Salsa with Cinnamon Chips
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
6
About 3 cups salsa
Difficulty
Easy
Cost
Budget
$
Fresh Fruit Salsa with Cinnamon Chips
Sweet diced fruit salsa served with crispy cinnamon-sugar tortilla chips
★4.5(22)
A colorful fruit salsa with strawberries, mango, and kiwi paired with homemade cinnamon-sugar tortilla chips. A sweet, refreshing 20-minute snack.
15m
Prep Time
8m
Cook Time
23m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fruit salsa is a showstopper at parties and potlucks. Bright, colorful, and bursting with freshness, it is a lighter alternative to traditional dips that everyone loves.
The homemade cinnamon-sugar chips bake in minutes and are the perfect sweet, crunchy vehicle for scooping.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Fresh Fruit Salsa with Cinnamon Chips is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Smart snacking is about balance — enough substance to satisfy, enough flavor to feel like a treat, and enough nutrition to actually fuel your body. This recipe hits all three marks and comes together quickly enough to make from scratch whenever the craving strikes.
Ingredients
- 1 cup strawberries, diced small
- 1 mango, diced small
- 2 kiwis, peeled and diced
- 1 tbsp honey
- 1 tbsp lime juice
- 4 flour tortillas
- 2 tbsp melted butter
- 3 tbsp cinnamon sugar
Instructions
- 1
Preheat oven to 375°F (190°C). Brush tortillas with melted butter and sprinkle with cinnamon sugar.
- 2
Cut tortillas into wedges and arrange on a baking sheet in a single layer.
- 3
Bake 7-8 minutes until golden and crispy. Let cool.
- 4
Meanwhile, combine strawberries, mango, and kiwi in a bowl.
- 5
Toss with honey and lime juice. Let sit 5 minutes for juices to develop.
- 6
Serve the fruit salsa with the cinnamon chips on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Flour tortillasWonton wrappers
Extra crispy alternative for chips
HoneyAgave nectar
Vegan-friendly sweetener
Tips & Storage
Pro Tips
Use whatever fruit is in season — blueberries, peaches, pineapple all work great.
Add a pinch of chili powder or Tajin for a sweet-spicy twist.
Dice the fruit small so it scoops easily on the chips.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Fruit salsa keeps 1 day refrigerated. Chips stay crispy in an airtight container for 3 days.
Reheating
Serve the salsa cold. If chips soften, re-crisp in a 350°F oven for 3 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Feel free to adjust the seasoning to your taste. The amounts given are a starting point, and the best snacks are the ones customized to exactly how you like them.
Nutrition Facts
Per serving (5mg) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates5g
Fat28g
Fiber120mg
Sugar3g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I prep this ahead?
- Make the chips ahead but cut the fruit no more than a few hours before serving.
- What fruit works best?
- Firm, colorful fruits work best. Avoid very juicy fruits like watermelon.
- How long does this keep?
- Stored in an airtight container at room temperature, most homemade snacks stay fresh for 5 to 7 days. Refrigerated versions keep for up to 10 days.
- Can I adjust the seasoning?
- Absolutely. The seasoning amounts are starting points — taste and adjust to your preference. Start with less if you are sensitive to salt or spice, and add more gradually.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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