Back when we were living in a tiny two-bedroom rental in San Antonio, Texas, I used to make this Fruit Salsa with Cinnamon Chips for my five kiddos on those unbearably hot July afternoons. Money was tight, and fresh produce was one of the few luxuries we could afford from the local farmers market. This salsa? It became our happy hour—me with iced tea, the kids dipping away like it was candy. And my Dalmatian, Daisy, well—she just waited for the dropped crumbs (don’t worry, she got her own apple slices later).
It’s a juicy, colorful, naturally sweet dip loaded with chopped fruit and served with crispy, oven-baked cinnamon chips. Easy to make, totally pork-free, and pure joy in every bite.
What is Fruit Salsa with Cinnamon Chips?
Fruit Salsa with Cinnamon Chips is a vibrant, fresh fruit medley—think strawberries, kiwis, mangoes, and apples—all finely chopped and tossed with a citrus-honey glaze. It’s served with homemade cinnamon tortilla chips, brushed with butter and dusted with a cinnamon-sugar mix, then baked until crisp.
Unlike savory tomato-based salsas, this one is sweet, tangy, and the perfect dip-meets-dessert that pleases all ages.
Why You’ll Love This Fruit Salsa with Cinnamon Chips
- Kid-Approved: It’s dessert that feels like a snack.
- Pork-Free & Family-Safe: Uses zero gelatin or lard—just plant-based goodness.
- Quick & Easy: 20 minutes of prep, minimal mess.
- Customizable: Toss in whatever fresh fruit you have on hand.
- Crowd-Pleaser: Great for BBQs, brunches, picnics, or movie night.
Tools You’ll Need
- Sharp knife or fruit chopper
- Mixing bowls
- Baking sheet
- Pastry brush
- Parchment paper
- Small saucepan (optional for glaze)
Ingredients
For the Fruit Salsa:
- 1 cup strawberries, finely chopped
- 1 green apple, peeled and diced
- 1 kiwi, peeled and chopped
- 1 mango, diced
- Juice of 1 lemon
- 1 tbsp honey or maple syrup
For the Cinnamon Chips:
- 6 flour tortillas (cut into wedges)
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 2 tbsp sugar
- 1 tsp ground cinnamon
How to Make Fruit Salsa with Cinnamon Chips
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C).
- Mix cinnamon and sugar in a small bowl.
- Brush tortilla wedges with melted butter, then sprinkle with the cinnamon-sugar mix.
- Arrange on a parchment-lined baking sheet and bake for 8–10 minutes, or until golden and crisp.
- Prepare the fruit salsa: Combine all the chopped fruit in a bowl. Drizzle with lemon juice and honey. Toss gently.
- Chill the salsa for 15 minutes before serving.
Serve cold fruit salsa with warm cinnamon chips and watch it disappear.
Top Tips for Perfecting Your Fruit Salsa with Cinnamon Chips
- Use ripe but firm fruit to avoid mushy salsa.
- Chill the fruit mixture to allow the flavors to blend beautifully.
- Add chopped mint or basil for a herbal twist.
- For extra crunch, mix in a few pomegranate seeds or diced cucumber.
Storing and Reheating Tips
- Salsa: Store in an airtight container in the fridge for up to 2 days. Best eaten fresh.
- Chips: Keep in a zip-top bag at room temp for 2–3 days. Re-crisp in the oven at 325°F for 3–5 minutes.
FAQs
Q: Can I make fruit salsa ahead of time?
A: Yes, but it’s best within 12 hours. Wait to add apples until just before serving to prevent browning.
Q: What fruits work best?
A: Berries, kiwis, apples, peaches, and mangoes hold up beautifully. Avoid bananas—they go soft quickly.
Q: Can I use store-bought cinnamon chips?
A: Absolutely. But homemade gives you full control over ingredients (and they’re crispier!).
Conclusion
Fruit Salsa with Cinnamon Chips is more than just a snack. It’s a moment. A memory. A big bowl of sunshine for your table.
And every time I make it, I’m taken back to those hot Texas days, five kids crowding around the table, asking, “Mama, can we have more?” And the answer is always yes.
