Fruit Salsa with cinnamon sugar chips! Packed with raspberries, strawberries, nectarines, kiwi, and mango. The chips need only three ingredients!
author’s note
Fruit Salsa That Has Everyone Hovering!
I’ve been hooked on fruity salsas for years now. I usually serve them on top of grilled chicken (Mango Chicken and Pineapple Chicken are two of my go-to dinners), but this fruit salsa? It’s good enough to eat straight with a spoon.
It’s become a favorite at my house, and my kids ask for it the second they see me chopping strawberries. The real celebration starts when I make a batch of cinnamon sugar chips to go with it. Everyone swarms the kitchen, snacking, dipping, and asking when I’ll make it again.
Quick Tip
Dice the fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa. And also the big pieces will be hard to scoop onto a chip!
Fruit Salsa Ingredients
- Strawberries & Raspberries: Check the bottom of the box for bad berries.
- Kiwis & Mango: Peel, dice, and add for sweet, fruity flavor.
- Nectarine: Pick a slightly firm one for a good bite and light tang.
- Lemon Juice: Use fresh juice; press and roll the lemon first to get more.
- Apricot Preserves: Helps stick the fruit together; warm a little to mix easier.
- Cinnamon Sugar Chips: The best thing to dip into a big bowl of fruit salsa.
How To Make Fruit Salsa
- Chop the Fruit: Dice strawberries, raspberries, kiwis, mango, and nectarine into small pieces.
- Mix: In a big bowl, mix the chopped fruits together. Use a large spoon to gently combine the fruits without mashing them.
- Add Flavor: Pour in some freshly squeezed lemon juice and apricot preserves. Stir everything gently.
- Sweeten if Needed: If the fruits aren’t sweet enough, you can drizzle a bit of honey over the salsa.
- Chill: Put the salsa in the fridge while you prepare the chips. Cover the bowl with plastic wrap to keep the salsa fresh and prevent it from absorbing fridge odors.
Variations
Variations
- Whole Wheat Cinnamon Sugar Chips: Use whole wheat tortillas or pita bread instead for a whole wheat chip.
- Salsa With Honey: Add up to a tablespoon of honey if salsa needs more sweetness.
- Pair With Protein: Pair salsa with Blackened Chicken, Grilled Flank Steak, Honey Garlic Shrimp, or Blackened Tilapia for a full meal.
- Spicy Salsa: Mix in finely chopped jalapeños or a pinch of chili powder for a spicy version.
- Pineapple Salsa: Use fresh pineapple instead of mango, or include both.
- Add Fresh Herbs: Add chopped fresh mint, basil, or cilantro for a burst of extra flavor.
Tips For Success
- Nectarine: If the nectarine is too soft, place it in the fridge for a few minutes to firm it up for easier dicing.
- Tortillas: Stack a couple tortillas and cut them all at once to save time and to make sure each triangle is similar size.
- Fruit Selection: Choose ripe, in-season fruits for the best flavor and natural sweetness.
- Marinating: Let the salsa sit in the fridge for at least 30 minutes before serving to let the flavors come together.
Storage
Storing Fruit Salad:
- Refrigerate: Keep the fruit salsa in a sealed container in the fridge. Eat within 2-3 days for the best flavor and texture. Mix the salsa before serving to blend the juices.
- Freeze: Freezing fruit salsa makes the fruits mushy and watery, ruining the fresh texture.
- Cinnamon Sugar Chips: Let the chips cool completely before storing to keep them crisp. Store in an airtight container or a resealable plastic bag for up to a week.
More Fruity Recipes:
Desserts
Mini Fruit Tarts Recipe
Desserts
Cream Cheese Fruit Dip
Salads
Berry Cheesecake Salad
Cakes And Cupcakes
Sugar Cookie Fruit Pizzas
Fruit Salsa
Fresh, fruity, and fun! This homemade fruit salsa is loaded with berries, nectarines, kiwi, and mango—paired with easy, four-ingredient cinnamon sugar chips.
Video
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
Fruit Salsa
- 1 (16-ounce) container fresh strawberries hulled and diced, 2-1/4 cups
- 1 (6-ounce) container fresh raspberries diced, heaping 3/4 cup
- 2 to 3 large kiwis peeled and diced, 1 cup
- 1 large mango peeled and diced, 1 cup
- 1 large nectarine diced, 1 cup
- 1 lemon 1/2 tablespoon juice
- 2 tablespoons apricot preserves
- Drizzle of honey optional
Cinnamon Sugar Chips
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 medium flour tortillas
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or a silicone liner.Tips: Make sure fruit is 100% dried after washing before starting. If you have time, chill fruit before making. Small, even dicing of all the fruits makes for the best salsa!
- In a large bowl, combine diced strawberries, raspberries, kiwis, mango, and nectarine. In a small bowl, whisk together 1/2 tablespoon lemon juice and the apricot preserves. If needed, add honey for sweetness. Pour over fruit and gently stir to combine. Cover and refrigerate while making the chips.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Use a pastry brush to lightly brush only one side of each tortilla with melted butter. Sprinkle generously with cinnamon sugar. Cut each tortilla into 8 triangles with a knife or pizza cutter.
- Place the tortilla triangles on a sheet pan in a single layer (don’t overlap). You may need to bake in batches. Bake at 400°F for 8–12 minutes until they begin to crisp and edges look golden. (Watch closely; they can burn quickly!) Remove and let cool completely for 10–15 minutes to firm up.
- Serve tortilla chips with fruit salsa.
Recipe Notes
Storage: I like the fruit salsa best the same day, but you can store in the fridge for up to 2–3 days. Gently mix the salsa before serving to blend the juices. I don’t recommend freezing this fruit salsa.
Let the chips cool completely before storing to keep them crisp. Store in an airtight container or a resealable plastic bag for up to a week.
Nutrition
Serving: 8servings as an appetizer or side dish | Calories: 238kcal | Carbohydrates: 38.8g | Protein: 3.9g | Fat: 8.3g | Cholesterol: 15.3mg | Sodium: 346.9mg | Fiber: 2.2g | Sugar: 15.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Add a little diced jalapeño or habanero to salsa to spice it up. I like using a little maple syrup and a good cinnamon also. You really don’t need the sugary chips. This salsa is definitely a keeper!
Thanks Gretchen!