Fruit Salsa with Cinnamon Chips Recipe

If you’re looking for a fresh, vibrant, and absolutely irresistible snack, Fruit Salsa with Cinnamon Chips has to make it to your table. This colorful medley of ripe fruits meets sweet and crisp homemade cinnamon chips for a no-fuss treat that’s loved by kids and adults alike. Deservedly popular at parties, picnics, and summer gatherings, it’s a dish that’s bursting with flavor, bursting with color, and just bursting with happy energy. Whether you’re impressing a crowd or indulging on a quiet afternoon, you’ll find it impossible to stop at just one bite!

Ingredients You’ll Need

This Fruit Salsa with Cinnamon Chips recipe is proof that simple ingredients can yield delightful results. Each component brings its own taste, texture, or pop of color, making this snack as beautiful as it is delicious!

• Peaches: Use ripe peaches for a juicy burst of summer flavor and subtle sweetness in your salsa.
• Mango: Mango adds a tropical edge and velvety texture—perfect for balancing the tangier fruits.
• Kiwis: Kiwi’s zesty tartness and bright green color add both flavor complexity and visual appeal.
• Strawberries: Choose strawberries that are red all the way through—they’ll make your salsa perfectly sweet and juicy.
• Fresh lemon juice: A squeeze of lemon keeps the fruit bright, fresh, and helps prevent browning.
• Honey: Honey ties all the fruits together with its light floral sweetness and gives the salsa a glossy finish.
• Fresh basil: Chopped basil introduces an unexpected herbaceous note that makes this salsa stand out.
• Granulated sugar: This forms the sweet crunch on your cinnamon chips.
• Cinnamon: Just a touch makes the chips aromatic and warmly spiced, in irresistible contrast to the cool fruit.
• Flour tortillas (or gluten-free / grain-free): These become crispy, golden chips—the perfect vehicle for scooping up all that fruit.
• Coconut oil cooking spray or melted butter: This helps the cinnamon sugar stick, and gives the chips their satisfying crunch.

How to Make Fruit Salsa with Cinnamon Chips

Step 1: Chop the Fruit

Start by peeling and dicing your peaches, mango, kiwis, and strawberries into small, evenly sized pieces. The smaller the dice, the easier—and more fun—it is to scoop everything up. Add all the chopped fruit to a large bowl and gently toss to combine. This step alone fills your kitchen with the sweet, inviting scent of fresh fruit salad!

Step 2: Make the Sweet Citrus Dressing

In a small bowl, whisk together the fresh lemon juice and honey until completely combined. This duo not only enhances the natural fruit flavors but also gives your salsa a hint of citrusy brightness and a gentle, natural sweetness. Pour this lovely mixture over the fruit and toss gently until every piece is kissed with flavor.

Step 3: Chill the Salsa

Cover the bowl with plastic wrap or a lid, then slip it into the refrigerator while you turn your attention to those heavenly cinnamon chips. Chilling gives the flavors a chance to meld and lets the fruit release its juices, making your Fruit Salsa with Cinnamon Chips extra juicy and vibrant.

Step 4: Prep the Cinnamon Chips

Preheat your oven to 350°F and line two baking sheets with parchment paper for easy clean-up. In a small bowl, combine the granulated sugar and cinnamon for your chip coating. Spray each tortilla lightly with coconut oil cooking spray (or brush with melted butter), then generously sprinkle the cinnamon sugar mixture on both sides. Stack the tortillas and cut them into triangles—think of the perfect scoopable chip shape!

Step 5: Bake the Chips

Arrange your triangles in a single layer (avoid overlap for maximum crunch!) and bake for 10 to 12 minutes, flipping halfway through. Watch closely as they go from lightly golden to perfectly crisp. They may feel a bit soft when hot but crisp up beautifully as they cool. The smell of cinnamon wafting through your kitchen is pure magic.

Step 6: Finish and Serve

Just before serving, stir in the fresh chopped basil. Its unique aroma will make your Fruit Salsa with Cinnamon Chips undeniably special. Give everything a gentle toss and let those fabulous juices mingle one last time—then it’s time for the fun part: grab a chip, scoop, and savor!

How to Serve Fruit Salsa with Cinnamon Chips

Garnishes

For a show-stopping finish, consider garnishing your platter with a few vibrant mint or extra basil leaves, or even a sprinkle of fresh berries for extra color. A little dusting of extra cinnamon sugar over the chips never hurts, especially if you love an extra sparkle.

Side Dishes

This recipe is so sunny and punchy, it stands out at any brunch table or party buffet! Pair it with yogurt parfaits, a platter of cheeses, or even a tropical smoothie for a relaxed breakfast spread or an elegant dessert centerpiece.

Creative Ways to Present

Get playful: serve your Fruit Salsa with Cinnamon Chips in individual glass cups, waffle bowls, or alongside a scoop of vanilla ice cream. Arrange the chips in a spiral around the salsa for a party platter, or fill mini jars for easy grab-and-go snacking at picnics.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the fruit salsa in an airtight container in the refrigerator. It’s best within the first 24 hours as the fruit stays at peak freshness. The chips fare better stored separately in an airtight bag or container at room temperature to keep them crisp.

Freezing

While the cinnamon chips can be made ahead and frozen in an airtight bag for up to a month, fruit salsa doesn’t freeze well due to changes in texture after thawing. For best results, only freeze the chips and always make your fruit salsa fresh before serving.

Reheating

If your cinnamon chips lose their crunch, spread them on a baking sheet and re-crisp at 325°F for just a few minutes. Fruit salsa should be served chilled or at room temperature—no reheating needed, just a good stir.

FAQs

Can I use different fruits in Fruit Salsa with Cinnamon Chips?

Absolutely! This recipe is highly flexible. Try pineapple, blueberries, pears, apples, or whatever is ripe and available. Just remember to dice everything small for easy scooping.

How far ahead can I make Fruit Salsa with Cinnamon Chips?

You can prepare the salsa up to 4 hours in advance and keep it chilled until serving. For the freshest taste and best texture, wait to stir in the basil just before serving.

Are store-bought cinnamon chips okay for this recipe?

Store-bought chips work in a pinch, but the homemade version is a real treat—thicker, crispier, and loaded with cinnamon-sugar goodness. Plus, you get to customize the level of sweetness and spice!

Is Fruit Salsa with Cinnamon Chips gluten-free?

If you use gluten-free or grain-free tortillas for the chips, this recipe is easily made gluten-free. Always check your ingredient labels to be sure.

What dips or spreads pair with these cinnamon chips besides salsa?

These chips are divine with chocolate sauce, whipped ricotta, vanilla yogurt, or any creamy dip. But once you try them with the fruit salsa, you may never want to eat them any other way!

Final Thoughts

If you’re on the hunt for a dish that brings a little sunshine to any table, Fruit Salsa with Cinnamon Chips is your answer. It’s fun, beautiful, and every bite delivers excitement. Give it a try, share it with your favorite people, and get ready to feel like the snack hero of your next gathering!

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