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Fruit Salsa

Try 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 require only three ingredients!
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Keyword fruit salsa
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings as an appetizer or side dish
Calories 238kcal
Author Chelsea Lords
Cost $10.20


Fruit Salsa

  • 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

Cinnamon Sugar Chips

  • 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, raspberries, kiwis, mango, and 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 less-ripe fruit!). Cover and refrigerate while making the chips.
  • CINNAMON SUGAR: In a small bowl, whisk together the white sugar and cinnamon.
  • TORTILLAS: Prepare the unbaked tortillas (if using) according to package directions.
    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 without overlapping. Bake on separate sheet pans or in batches if needed. Bake for 6-12 minutes, or until they begin to crisp. As soon as they begin crisping, remove them from the oven and allow them to cool completely. Let the tortillas stand for 10-15 minutes to cool and continue to firm up.
  • SERVE: Serve tortilla chips alongside Fruit Salsa. Fruit Salsa best enjoyed the same day it's made. (Tortilla chips last up to a week in an airtight bag at room temperature.)



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