I’m so excited to be partnering up with Kroger to bring you this recipe made with their fresh produce! This post is brought to you in partnership with Kroger, but as always, all opinions are my own.
Fresh homemade fruit salsa with easy cinnamon sugar chips for dipping! This fruit salsa is loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips are only 3 ingredients!
Whenever I make a recipe with a fruit salsa, I always make extra so I can snack on the leftovers with chips.
So, basically, it’s about time that I shared a good standard fruit salsa recipe with you all. It’s our absolute favorite and the kids go crazy every time I make this! Especially when I make a double batch of cinnamon sugar chips to dip in the salsa. 🙂
Ingredients in fruit salsa
The best thing about this recipe is how customizable it is! To keep down on grocery budget and to have the freshest tasting salsa, use whatever produce is in season or fresh at your local Kroger store.
One of my favorite things about Kroger stores is how good their produce always is — I feel like you can’t go wrong when buying fruit for this salsa!
Below are the ingredients for our favorite fruit salsa, but feel free to mix and match different fruits as long as the quantities stay pretty consistent.
- Mango: check out this guide on how to cut a mango.
- Kiwi: in this recipe I’m using green kiwis, but my local Kroger also carries Sungold kiwis which are incredible in this salsa.
- Strawberries: this is the one fruit I don’t recommend changing out, strawberries make a really solid base for this salsa.
- Raspberries: or substitute with blackberries or blueberries.
- Nectarines: interchangeable for fresh peaches; both are great in this salsa. (If you use a peach, I would recommend peeling it first.)
- Apricot Preserves: a lot of fruit salsa recipes add sugar in, but I think in season fruit with just apricot preserves (no sugar) has plenty of sweetness.
- Kroger Soft Taco Flour Tortillas: grab the unbaked ones — they’re the best for making chips.
- Private Selection Ground Cinnamon: we want a good cinnamon so that flavor can really shine through in the chips.
- Simple Truth Organic Cane Sugar: we prefer the coarseness of cane sugar, but regular white sugar also works great.
- Unsalted butter: or, if you like things on the salty side, grab salted butter.
Fruit salsa tips
- Dice your fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa.
- Don’t make too far in advance: if the salsa sits for too long, the juices from the fruit release and make the salsa a bit mushy. I like making this relatively soon to when I’m serving it.
- Avoid adding sugar to the salsa: sugar draws out liquid from fruit which will make the salsa wet and mushy. If it needs a little sweetness, I recommend a drizzle of honey.
How to make fruit salsa
The step by step photos in the collage beneath this text correlates to the numbered descriptions below.
- Dice the fruit: put on your favorite music or a good podcast and go to town dicing up all the fruit. Once it’s diced, add in lemon juice and apricot preserves. You can use different preserves, but apricot or orange are our favorite with this combination of fruits.
- Gently stir: the fruit to evenly disperse the lemon and the preserves. Chill the salsa while making the chips.
- Whisk together: some Simple Truth Organic cane sugar (regular white sugar will work, but cane is our favorite!) and Private Selection ground cinnamon.
- Brush melted butter: on your tortilla triangles and coat it in the cinnamon-sugar mixture.
- Bake: the cinnamon sugar chips
- Until crispy! Let the chips stand for a few minutes to continue to firm up before dipping in the fruit salsa.
- Healthy fruit salsa: for a healthier recipe, use whole wheat pita bread instead of tortillas. You can also leave out the apricot preserves or reduce the amount you use
- Fruit salsa recipe with honey: if you find your salsa isn’t quite sweet enough (most likely if fruit isn’t quite in season), feel free to add up to a tablespoon honey into your salsa
- Fruit salsa for fish: this salsa goes beautifully with fish; try this blackened tilapia and add this salsa right on top.
- Fruit salsa with apple jelly: we like apricot or orange preserves best, but feel free to change up the jelly or jam in this salsa. If you’re switching up fruit and adding apples, apple jelly would be delicious in the salsa.
- Pineapple fruit salsa: if pineapple is in season, replace the mango with fresh pineapple (or use both!)
- Add fresh mint for a nice contrasting flavor.
Different serving ideas:
- Use graham crackers or cinnamon graham crackers instead of the tortillas. (Or cinnamon sugar pre-made pita chips)
- Add it to some honey vanilla Greek yogurt, this homemade frozen yogurt recipe or vanilla ice cream.
- Add it to angel food cake with some fresh whipped cream.
- Make an Eton mess: crush up some meringue cookies, add a scoop of this salsa, and serve with whipped cream.
More fruity recipes:
- Fruit Tart with sugar cookie base
- 4-ingredient Fruit Dip
- Pina Colada Fruit Salad
- Fruity Pebble Rice Krispie Treats
- Fruit Pizza Cheesecake Tart
Fresh homemade fruit salsa with easy cinnamon sugar chips for dipping! This fruit salsa is loaded with fresh raspberries, strawberries, nectarine, kiwi, and mango. The cinnamon sugar chips are only 3 ingredients!
- 1 container (16 ounces) fresh strawberries, hulled and diced (~2 and 1/4 cups)
- 1 container (6 ounces) fresh raspberries, diced (~heaping 3/4 cup)
- 2 large kiwis, peeled and diced (~1 cup)
- 1 large mango, peeled and diced (~1 cup)
- 1 large nectarine, diced (~1 cup)
- 1/2 tablespoon freshly squeezed lemon juice
- 2 tablespoons apricot preservers
- Optional: drizzle of honey
- 1/2 cup white cane sugar (or use white granulated sugar)
- 1 tablespoon ground cinnamon
- 6 unbaked flour tortillas
- 1/4 cup unsalted butter melted
PREP: preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat liner and set aside.
FRUIT SALSA: in a large bowl, combine the diced strawberries, diced raspberries, diced kiwis, diced mango, and diced nectarine. Add the lemon juice and apricot preserves and very gently stir to combine. If needed, add a drizzle of honey (I always find it plenty sweet as is, but you may need some honey for unripe fruit!). Cover and place in the fridge while making the chips.
CINNAMON SUGAR: in a small bowl, whisk together the white sugar and cinnamon.
TORTILLAS: prepare the unbaked tortillas according to package directions to cook. Remove from heat and brush one side of each tortilla with the melted butter. Using a sharp knife (or pizza cutter), cut each tortilla into 8 triangles. Place a tortilla over the bowl of sugar and cinnamon and sprinkle the tortilla with the mixture until well coated.
BAKE: place the tortilla triangles on the prepared baking sheet in one layer (you don't want them overlapping -- bake on separate sheet pans or in batches if needed). Bake for 6-12 minutes (depending on how much you cooked the tortillas) or until they begin crisping up. As soon as they begin crisping up, remove them from the oven and allow them to cool completely. (Repeat baking until all tortillas are baked). Let the tortillas stand for 10-15 minutes to cool and continue to firm up.
SERVE: serve tortilla chips alongside the fruit salsa. Fruit salsa best enjoyed the same day its made. (Tortilla chips last up to a week in an airtight bag at room temperature).