Sweet Fruit Salsa with Chips

This vibrant fruit salsa with homemade cinnamon chips has become my go-to summer treat when I want something that feels indulgent but remains light and refreshing. The combination of sweet fruits with crispy, cinnamon-sugared tortilla chips creates a perfect balance that works equally well as a dessert or a shareable appetizer for gatherings.

I first made this recipe for a backyard barbecue last summer and it disappeared faster than anything else on the table. Since then it has become a requested favorite whenever friends come over especially on warm afternoons when we want something sweet without the heaviness of traditional desserts.

Ingredients

• Flour tortillas: Form the base for our chips which crisp up beautifully in the oven
• Butter: Helps the cinnamon sugar adhere to the tortillas and creates a rich flavor
• Cinnamon and sugar: Create that classic sweet spice combination that pairs perfectly with fruit
• Strawberries: Provide the foundation for the salsa with their natural sweetness and beautiful color
• Mangos or peaches: Add tropical sweetness and a softer texture contrast
• Kiwis: Deliver a bright tartness and stunning green color that makes the salsa visually appealing
• Blueberries: Add pops of color and burst with flavor in each bite
• Honey: Acts as a natural sweetener that binds the fruit flavors together
• Lemon juice: Provides essential acidity that balances the sweetness and helps prevent browning
• Fruit preserves: Intensify the berry flavor and create a light syrupy texture

Step-by-Step Instructions

Prepare the cinnamon sugar mixture:

Combine a quarter cup of sugar with three quarters teaspoon of cinnamon in a small bowl until fully integrated. This simple combination creates the signature flavor that makes these chips irresistible.

Prep the tortillas:

Lay out your flour tortillas on a baking sheet and brush each one generously with melted butter ensuring you reach the edges. The butter not only helps the cinnamon sugar adhere but also contributes to the crispy texture.

Add the cinnamon sugar:

Sprinkle the cinnamon sugar mixture evenly across all tortillas making sure to cover the entire surface. Do not worry about using all the mixture as any excess can be saved for another use.

Cut into triangles:

Using a pizza cutter slice each tortilla into six equal wedges like cutting a pie. Clean precise cuts will ensure even baking. This is easier to do before baking rather than after.

Bake to perfection:

Place the baking sheet in a preheated 400°F oven and bake for 10 to 12 minutes until the edges begin to brown and crisp up. Keep a close eye on them after 8 minutes as they can go from perfect to burnt quickly.

Prepare the fruit binding:

While the chips are baking whisk together the honey lemon juice and preserves in a small bowl until fully combined. This mixture will coat the fruit and help the flavors meld together beautifully.

Prepare the fruit:

Dice strawberries mangos or peaches and kiwis into small uniform pieces about a quarter inch in size. Leave blueberries whole. The small dice allows for multiple fruits in each bite.

Combine and chill:

Gently fold all prepared fruits together in a large bowl then pour the honey mixture over top. Stir carefully to coat all fruit pieces without crushing them. Refrigerate for at least 30 minutes before serving for best flavor development.

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I particularly love using ripe mangoes in this recipe as their sweet tropical flavor reminds me of vacations to Mexico where I first tried a version of this dish. My daughter always asks to help dice the strawberries which has become our special cooking ritual whenever we make this recipe.

Seasonal Adaptations

This fruit salsa shines when you adapt it to whatever fruits are at their peak. In early summer strawberries and cherries make a wonderful combination. By midsummer peaches nectarines and raspberries create a delightful variation. Fall brings opportunities for apple and pear versions with a touch more cinnamon in the salsa itself. Even winter allows for citrus heavy variations using supremed oranges grapefruit and pomegranate seeds. The beauty of this recipe lies in its flexibility while the cinnamon chips remain the constant companion.

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Make Ahead Tips

While the fruit salsa is best enjoyed within 24 hours of preparation the cinnamon chips can be made up to a week in advance if properly stored. To maintain their crisp texture keep them in an airtight container with a paper towel to absorb any moisture. The fruit salsa can be prepared up to 4 hours before serving but add delicate fruits like bananas or berries just before serving to prevent browning or mushiness. If you notice excess liquid gathering at the bottom of your salsa simply drain it off or use a slotted spoon for serving.

Serving Suggestions

This versatile dish transitions seamlessly between casual and elegant settings. For a backyard barbecue serve it in a large colorful bowl surrounded by the cinnamon chips. For a more sophisticated presentation create individual dessert cups by layering fruit salsa with whipped cream and crushed cinnamon chips in clear glasses. It also makes a delightful topping for vanilla ice cream or pound cake. For brunch consider serving the fruit salsa alongside yogurt and granola with the cinnamon chips on the side for a build your own parfait station.

Health Modifications

This recipe can be easily adapted for various dietary needs. For a lower sugar version reduce the honey and preserves by half and rely more on the natural sweetness of ripe fruits. Whole wheat or gluten free tortillas work perfectly for the chips though they may require an extra minute of baking time. For a vegan option substitute coconut oil for the butter. If watching calories lightly spray the tortillas with cooking spray instead of brushing with butter and reduce the sugar by half. The beauty of this recipe is that even with modifications it retains its delightful flavor profile.

Frequently Asked Questions

→ Can I use store-bought cinnamon chips instead?

Yes, store-bought cinnamon chips can be used for convenience, though homemade chips offer a fresher taste and customizable crispiness.

→ What fruits can I substitute in the salsa?

You can substitute or mix in fruits like pineapples, watermelon, or oranges. Just ensure the fruits are diced into small, bite-sized pieces for easy scooping.

→ Can the salsa be made ahead of time?

Yes, you can make the salsa a few hours ahead. It’s best chilled for 2-3 hours to allow the flavors to meld together.

→ How do I store leftover fruit salsa and cinnamon chips?

Store the fruit salsa in an airtight container in the refrigerator for up to 2 days. The cinnamon chips can be stored in an airtight container at room temperature for up to 3 days.

→ Can I make this dish healthier?

To make it healthier, you can swap the sugar in the cinnamon chips with a natural sugar alternative, like coconut sugar, and use whole wheat tortillas. For the salsa, use more honey or fresh fruit juice instead of preserves.