Fruit Salsa (with Cinnamon Chips) – Fresh, Fun & Easy to Make

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There’s something about the scent of ripe strawberries and peaches in the summer that takes me right back to my grandmother’s kitchen garden in Provence. We’d pick fruit barefoot, still warm from the sun, and eat it right there or pile it into bowls with a spoonful of crème fraîche. Years later, after moving to the U.S., I recreated that simple joy with this easy, colorful favorite: fruit salsa with cinnamon chips.

What started as a dessert for one of my brunch workshops quickly became one of the most requested snacks in my kitchen. It’s fresh, vibrant, lightly sweet, and wildly customizable. Think of it like the joyful cousin of a tomato salsa—only with juicy berries, tropical fruit, and a squeeze of citrus. And those cinnamon chips? Crisped tortillas baked until golden with cinnamon sugar—they’re the secret weapon.

A Summer Favorite from My Garden

Fruit salsa is a celebration of the season. You don’t need perfect knife skills or fancy tools—just ripe fruit, a little lime, and a good playlist while you chop. The cinnamon chips turn it into a party-ready appetizer, afternoon snack, or even breakfast topper. I often serve it alongside a brunch board featuring tropical custard toast or add a scoop on top of yogurt parfaits for an extra pop.

Why You’ll Love This Fruit Salsa

It’s quick, crowd-pleasing, and endlessly versatile. Whether you’re hosting brunch, packing a picnic, or just need to use up fruit before it turns, this fruit salsa with cinnamon chips fits the bill. It’s light, hydrating, and way more fun than a store-bought dessert.

For more easy fruit-forward inspiration, explore my Breakfast & Brunch recipes—and get ready to fall in love with your fruit bowl again.

Ingredients & Prep Tips

This fruit salsa with cinnamon chips is as easy to throw together as it is to devour. The key? Ripe, juicy fruit and crispy homemade chips. Let’s walk through the short and sweet list that brings it all together.

What You’ll Need for the Salsa

The great thing about fruit salsa is that you can mix and match depending on what’s in season—or what’s sitting in your fridge.

Core ingredients:

• 1 cup strawberries, finely diced
• 1 cup pineapple or mango, diced
• 1 peach or nectarine, peeled and chopped
• 1 kiwi, peeled and chopped
• 1 tsp lime zest
• 1 tbsp lime juice
• 1–2 tsp maple syrup or honey (optional)
• Fresh mint, finely chopped (optional)

You’re not limited to this combo—feel free to swap in blueberries, watermelon, or grapes. The result is always bright, juicy, and refreshing. I often use leftover fruit from key lime pie overnight oats or whatever didn’t make it into a smoothie.

Making Homemade Cinnamon Chips

Homemade cinnamon tortilla chips are easier than they look—and way better than anything store-bought.

You’ll need:

• 6 flour tortillas
• 2 tbsp melted butter or coconut oil
• 1 tbsp sugar + 1 tsp cinnamon

To make:

• Preheat oven to 375°F
• Brush tortillas with butter, sprinkle with cinnamon sugar
• Slice into wedges and spread out on a baking sheet
• Bake for 8–10 minutes until crisp and golden

The result? Crispy, caramelized edges and just the right amount of sweetness—like a snackable version of tortilla cinnamon rolls.

Step-by-Step Instructions

This fruit salsa with cinnamon chips recipe comes together quickly—just a little chopping and baking, and you’re ready to dip. It’s the kind of no-fuss recipe that tastes like you spent way more time than you actually did.

Chop, Mix, Chill: The Fruit Salsa Method

1. Wash and prep your fruit. Dice everything into small, even pieces so each scoop has a little of everything.
2. Add to a mixing bowl. Combine your strawberries, mango or pineapple, peach, kiwi, and any other fruits you’re using.
3. Zest and juice a lime. This adds brightness and keeps everything from browning.
4. Sweeten, if needed. Taste first—ripe fruit may not need extra sweetener. Add maple syrup or honey only if necessary.
5. Chill. Cover the bowl and refrigerate for at least 30 minutes. This allows the juices to mingle and flavors to bloom.

You can prep the salsa up to 24 hours in advance. Just give it a quick stir before serving, like you would with a chilled cottage cheese ice cream base—freshness makes a difference!

Bake and Break: The Chip Technique

1. Preheat oven to 375°F.
2. Brush tortillas with melted butter or coconut oil. Sprinkle with cinnamon sugar.
3. Slice into triangles. Use a sharp knife or pizza cutter for clean edges.
4. Spread out on a parchment-lined baking sheet. Don’t crowd—space helps them crisp.
5. Bake for 8–10 minutes. Flip halfway if needed. Cool on the tray for max crunch.

Let them cool fully before serving. These chips are perfect not just for fruit salsa, but also dipped in pickle in a blanket or served alongside soft cheeses.

Variations & Pairings

One of the best things about fruit salsa with cinnamon chips is how adaptable it is. Whether you’re switching up the fruit or finding new ways to serve it, this recipe is ready to evolve with your cravings and the seasons.

Flavor Variations to Try

1. Berry Explosion
Go all-in on summer berries with strawberries, blueberries, blackberries, and raspberries. Add orange zest and a tiny splash of vanilla extract for balance.

2. Tropical Twist
Use mango, pineapple, kiwi, and shredded coconut. A touch of lime juice pulls it all together. This version pairs beautifully with overnight Weetabix for a make-ahead breakfast snack.

3. Apple & Pear Salsa (Fall Vibes)
Dice apples and pears, then add a pinch of cinnamon and nutmeg. Toss with lemon juice instead of lime to keep it bright.

4. Citrus-Mint Sparkle
Use orange segments, grapefruit, and pomegranate arils. Stir in chopped fresh mint for a refreshing pop.

Want it extra fancy? Serve your salsa with a scoop of vanilla yogurt or a drizzle of honey, just like you’d elevate a green veggie lemon orzo salad with lemon tahini or feta crumbles.

What to Serve with Fruit Salsa

At Brunch:
Add it to a grazing board with waffles, yogurt parfaits, or mini muffins.

As Dessert:
Spoon it over vanilla ice cream or cheesecake. Those crisp cinnamon chips turn it into a make-your-own dessert bar.

At Parties:
Serve in a big bowl with chips on the side. Add sparkling water and lime wedges to your drink station for a fruity, fizzy pairing.

As a Healthy Snack:
Perfect for school lunchboxes or afternoon slumps—especially with protein on the side like Greek yogurt.

FAQs About Fruit Salsa (with Cinnamon Chips)

Conclusion

Fruit salsa with cinnamon chips is one of those simple recipes that delivers a lot more than it promises. It’s bright, colorful, and playful—perfect for everything from brunch boards to birthday parties. With juicy fruit, citrus zip, and crispy-sweet chips, it’s a crowd-pleaser you’ll want on repeat.

Whether you serve it with overnight Weetabix as a healthy breakfast or alongside green veggie lemon orzo salad for a vibrant side spread, this recipe brings joy in every scoop. It’s fresh, flexible, and made to share.

Want more recipes inspiration and to connect with like-minded home cooks? Join our vibrant Facebook group, Today’s Recipe, Tomorrow’s Favorite, and share your best brunch creations!

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