Fruit Salsa with Cinnamon Chips is a tasty appetizer everyone loves! This fruit salsa recipe is easy to make and perfect for many occasions.
I’ve been making sweet salsa for years and have several kinds of fruit salsa recipes on my blog, from pineapple salsa to watermelon salsa. But it all started with this fresh fruit salsa recipe that a friend told me about. The recipe she gave me said to add sugar and cinnamon, but I never added it since the fruit is sweet enough already.
This is a great recipe to make when you want to bring an appetizer to a party. For some reason, eating a fruit salad, all cut up and mixed together, makes it more fun!
What You’ll Find In This Post
- What You’ll Need To Make It
- How To Make Fruit Salsa
- How To Slice Soft Fruits
- How To Make Cinnamon Chips
- Other Ways To Make It
- Make Ahead and Storage
- Fruit Salsa Recipe FAQs
- More Fruit Salsas
What You’ll Need To Make It
Fruit Salsa Ingredients
- Apples: Choose sweet, crispy apples that won’t brown easily, such as Ambrosia, Cameo, Gala, and Cortland. You can also use tart apples for a different flavor profile.
- Strawberries: If you can find fresh strawberries, they are the best option. If they aren’t available, you can thaw frozen strawberries and slice them instead.
- Peaches: I usually choose no sugar added canned yellow cling peaches since they are always available and ripe. But if it is peach season and you can get your hands on some fresh, juicy peaches, go for it!
- Kiwi: You’ll need three fresh kiwi. To choose the right kiwi, gently press on it, and if it gives a little, it is ripe.
Cinnamon Chips Ingredients
- Tortillas: For this recipe, I used mini flour tortillas, but any size will work.
- Sugar: I used granulated sugar, but you could also use brown sugar or a sugar alternative.
- Cinnamon: The ground cinnamon gives the cinnamon crisps a warm flavor.
- Oil: I like using olive oil spray because it is so convenient. But you could also brush the tortillas with olive oil or melted butter.
How To Make Fruit Salsa
Start by dicing a couple of apples. Cut the apples into slices and then cut the slices into small pieces. Put all of the diced apples in a bowl.
I never worry about making them all the same size. They are going to be mixed in with the other fruits in a bowl. Just make sure the pieces are small enough to be scooped onto a chip.
Next, dice the strawberries and add them to the apples in the bowl.
How To Slice Soft Fruits
Wondering how to quickly slice soft fruits such as strawberries, peaches, and kiwi? Use a wire egg slicer! After you cut slices one way, rotate the fruit 90 degrees and then cut it again to make small pieces.
If you are using canned peaches, drain the juice and then cut the slices into small pieces. For whole peaches, leave the peels on or remove them if you prefer. first, cut them into slices and then dice them.
Next, peel and dice the kiwi. Add them to the bowl.
Once you’ve got all of your diced fruit in a bowl, just give it a stir, and it is ready to eat. This is the BEST fruit salsa, and once you try it, you’ll want to make it again and again!
How To Make Cinnamon Chips
Cinnamon chips are delicious with fruit salsa and are super easy to make! Spray the flour tortillas with olive oil and sprinkle them with cinnamon sugar. Then, use a pizza cutter or chef’s knife to cut the tortilla into wedges.
Transfer the cinnamon sugar crisps to a baking sheet and bake at 350˚F for 7-9 minutes.
Other Ways To Make It
Mexican Fruit Salsa
You can make Mexican fruit salsa by adding onions, peppers, and chili lime seasoning. A spicy fruit salsa has a little kick to it and is delicious on chicken, fish, and tacos!
- Dice 1/2 of a small white onion and add it to the bowl.
- Slice a jalapeno in half lengthwise, remove and discard the seeds and membranes, finely mince it, and add it to the fruit.
- Squeeze the juice of half a lime over the salsa.
- Sprinkle 1-2 teaspoons (or more to taste) of Tajin chili lime seasoning over the Mexican fruit salsa and stir to combine.
Tropical Fruit Salsa
Make tropical fruit salsa by using different fruits. The method is still the same, but the salsa will have more of a tropical flavor!
- Substitute the apples, peaches, and strawberries with tropical fruits like mango, pineapple, and papaya!
- Serve with cinnamon crisps, on acai bowls, or vanilla ice cream.
Fruit Pico de Gallo (Pico de Gallo de Frutas)
Fruit pico de gallo, which is pico de gallo de frutas in Spanish, differs from fruit salsa because it includes traditional pico ingredients like tomatoes and onions. This delicious version can be eaten with tortilla chips or served on your favorite Mexican dishes.
- Combine one cup of diced Roma tomatoes, 1 cup of diced white onion, 1/2 cup of diced mango, 1/2 cup of diced pineapple, 1/4 cup chopped cilantro, one finely minced seeded jalapeno, one clove minced garlic, juice of half a lime, and salt and pepper to taste.
- Cover the bowl and place it in the fridge for 1-2 hours before serving.
Make Ahead and Storage
- Once the fruit salsa and cinnamon chips are ready, you can enjoy them immediately!
- If you want to make it ahead of time, you can store the fruit in the fridge in an airtight container for 3-5 days.
- Store the homemade cinnamon chips in an airtight container at room temperature for 3-5 days.
Fruit Salsa Recipe FAQs
I prefer using sweet apples that don’t brown easily, such as ambrosia apples, but any apples will work!
This fruit salsa is very versatile, so you can add whatever fruits you want! Try adding diced pineapple, blueberries, diced pears, and diced mangos.
Yes, you can sprinkle the fruit salsa with cinnamon sugar and stir to combine.
I would suggest making it the same day you plan to serve it, but it can be stored in the fridge for 3-5 days.
Yes, you can add veggies to make it more of a traditional salsa. Check out my pineapple salsa recipe for additional ingredient ideas.
You can use cinnamon graham crackers, cinnamon pita chips, or bite-sized cinnamon rice cakes.
More Fruit Salsas
- Watermelon Salsa – A fun way to eat your favorite summer fruit!
- Pineapple Salsa: A delicious combination of sweet and spicy.
- Mango Salsa – The perfect topping for mango chicken!
- Pomegranate Fruit Salsa: Serve it in a pomegranate bowl.
Fruit Salsa with Cinnamon Chips
- 2 apples
- 1 pint strawberries
- 14.5 oz canned peaches drained (or 2 fresh peaches)
- 3 kiwi peeled
- 4 tablespoon sugar
- 2 teaspoon ground cinnamon
- 10 mini soft flour tortillas or use 5 medium soft flour tortillas
- cooking spray
- Dice the apples, strawberries, peaches, and kiwi. Mix together in a bowl. Refrigerate until ready to serve.
- Mix together the granulated sugar and ground cinnamon.
- Spray the flour tortillas with cooking spray. Sprinkle with cinnamon sugar and cut into triangles.
- Place on a baking sheet. Bake at 350˚F for 7-9 minutes.
- Serve the cinnamon chips with the fruit salsa.
One: StorageStore the fruit salsa in an airtight container in the fridge for 3-5 days and the cinnamon chips at room temperature for 3-5 days.
Two: MexicanAdd 1/2 a cup of diced white onion, a finely minced seeded jalapeno, juice of half a lime, and 1-2 teaspoons (or more to taste) of Tajin chili lime seasoning.
Three: TropicalUse diced kiwi, mango, pineapple, and papaya.
Four: Fruit Pico de GalloCombine 1 cup diced Roma tomatoes, 1 cup diced white onion, 1/2 cup diced mango, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 1 finely minced seeded jalapeno, one clove minced garlic, juice of half a lime, and salt and pepper to taste.