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Dice up your favorite fresh fruit to make Fruit Salsa with Cinnamon Sugar Chips. It’s a perfect summer snack that’s deliciously sweet!
Fruit Salsa with Cinnamon Sugar Chips is the perfect party appetizer or anytime snack that both kids and adults can’t get enough of! Mix strawberries, kiwis, and apples, or any combination of your go-to fruits, and pair that with tortillas sprinkled with cinnamon and sugar for a wonderful homemade treat that checks everyone’s must-have snack boxes!
Sweet Snacking
When it comes to delicious Fruit Salsa you can just kick all those savory thoughts right out of your mind because this salsa is nothing but sweet, fresh flavors! I have a base that I start with, but honestly, I don’t always make this salsa the same way every time, and I love using fruit like strawberries and peaches when they’re in peak season. Cinnamon sugar chips make this salsa a total treat as well, and my kids love helping every step of the way!
When you can’t get enough of fresh summer fruits, then be sure to make up the best Fruit Salad along with Watermelon Stars with Fruit Dip to keep up the fun summer snacking!
Other Recipes to Serve with Fruit Salsa with Cinnamon Sugar Chips
- When you’re a grown-up, you like to eat your fruit and drink it too, so make a large pitcher of sweet Summer Berry Sangria to share with the crowd!
- Once you’ve set the mood with Fruit Salsa, follow up with a deliciously light lunch or dinner of Berry Avocado Grilled Chicken Salad!
Ingredients
To make the salsa
Fruit: You will need fresh strawberries, kiwi, and a Granny Smith apple. Don’t forget a lemon for some fresh lemon juice.
Sugar: A little granulated sugar will be needed too.
To make the chips
Tortillas: The chips will be made using flour tortillas. You’ll want to get soft taco-size or smaller tortillas. The burrito-size tortillas make HUGE chips that are awkward to eat.
Spices: Sweeten up the tortillas with cinnamon and granulated sugar.
Butter: Use whatever butter you have on hand to coat the tortillas so the spices stick to them.
How to Make Fruit Salsa with Cinnamon Sugar Chips
STEP ONE: Cut the tops off of the strawberries and peel both the kiwi and apple. Dice the fruit into small pieces and combine them in a bowl.
STEP TWO: Sprinkle sugar and juice from half a lemon over the fruit and mix well. Cover the fruit and refrigerate for at least 30 minutes.
STEP THREE: Preheat your oven to 400 degrees F. In a small bowl, melt the butter. Brush the butter over each tortilla and sprinkle both the cinnamon and sugar over the tortillas.
STEP FOUR: Cut the tortillas into wedges and bake for 7 minutes or until crispy.
STEP FIVE: Remove the tortillas from the oven and arrange them on a serving plate with the fruit salsa and enjoy!
Tips for Success
- The fruit salsa can be made the night before, or the morning you plan to serve it. Just be sure to cover the bowl well when storing the salsa.
- Bottled lemon juice works in a pinch, too, if you don’t have a fresh lemon! The lemon juice is needed in this recipe not only to give everything a little tartness but also to keep the apples from browning, so try not to skip it.
- Fruit salsa can be stored in an airtight container in the fridge for about three days, and the cinnamon sugar chips can be stored in an airtight container in the cupboard for four days.
What other fruit can I put in this salsa?
Fruit salsa is so customizable that you really can include all of your favorite fruits! Now that you’ve got a base idea with this recipe try adding other delicious fruit like blueberries, pineapple, mango, and raspberries. If you decide to add canned fruit, make sure it is well-drained before mixing it in. Frozen fruit is really not recommended for this recipe due to all of the water that is released when the frozen fruit thaws. Lastly, for fruit that browns quickly, like bananas, wait to add those in until just before serving.
What else can be dipped into fruit salsa?
Cinnamon sugar chips are by far the most popular thing to dip into sweet salsa but definitely not the only option! Try other sweet crackers like cinnamon graham crackers or vanilla wafers. While small, baked fruit like banana or apple chips give an even bigger crunch to each tasty bite. If you don’t have tortillas, but you do have pita bread, you can also follow the recipe to make cinnamon sugar chips from those as well!
Enjoy more summer fruit treats!
- Lemon Lime Berry Salad
- Grilled Fruit Kabobs with Brown Sugar Dip
- Watermelon Fruit Salsa
- Berry Salad Fruit Salad Lettuce Wraps
- Fruit Pizza
*This post originally posted on 06/10/2015.
Fruit Salsa with Cinnamon Sugar Chips
Dice up your favorite fresh fruit to make Fruit Salsa with Cinnamon Sugar Chips. It's a perfect summer snack that's deliciously sweet!
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Prep Time: 5 minutes minutes
Cook Time: 7 minutes minutes
Chilling Time: 30 minutes minutes
Total Time: 42 minutes minutes
Course: Appetizer, Dessert
Cuisine: American
Keyword: cinnamon sugar chips, fruit salsa
Servings: 6
Calories: 385kcal
Author: Kat Jeter & Melinda Caldwell
Equipment
Ingredients
Fruit Salsa
- 1 pint strawberries
- 2 kiwis
- 1 Granny Smith apple
- ¼ cup granulated sugar
- ½ lemon
Cinnamon Sugar Chips
- 6 flour tortillas soft-taco size
- 4 tablespoons butter
- 1 cup granulated sugar
- 1 ½ tablespoons Cinnamon to your taste
Instructions
Fruit Salsa
Remove the stems from the strawberries, and peel the kiwis, and core the apple. (You can peel the apple if you like, but I like leaving the skin on for some color.)
Finely dice all fruit and add it to a large bowl. Mix everything together.
Add the sugar and juice from half of a lemon to the fruit. Mix thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
Cinnamon Chips
Preheat your oven to 400 degrees F. Lay out the tortillas on a flat surface.
Melt the butter in a bowl in the microwave. Brush the butter over the tops of the tortillas, covering them edge to edge.
Mix sugar and cinnamon together in a medium bowl. Sprinkle the mixture generously over the tortillas covering the tops completely.
Cut the tortillas into wedges and arrange them in a single layer on the baking sheet. (You can use multiple baking sheets and rotate them halfway through baking or cook in batches.)
Bake for 7-9 minutes or until crispy. Remove from the oven and serve warm or room temperature with the chilled salsa.
Notes
I make the chips while the salsa is chilling, so in reality, this recipe only takes about 30 minutes to make. You can also make the chips ahead of time and serve everything when you’re ready to eat.
Nutrition
Calories: 385kcal | Carbohydrates: 73g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 284mg | Potassium: 275mg | Fiber: 6g | Sugar: 53g | Vitamin A: 293IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 2mg
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