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This Fruit Salsa is an easy dip made with diced fruit and served with cinnamon chips. A refreshing appetizer or snack that’s always a hit for BBQs, parties or holidays!
We always love to make a batch of this delicious fruit salsa for summertime parties and barbecues. It’s always a hit, not to mention a healthy and refreshing way to beat the heat!
Serve it simply with our homemade cinnamon chips or dress it up in a pineapple boat for a more festive presentation.
How to Make Fruit Salsa
To make it, you’ll be cutting up the fruits in small pieces on a cutting board. I recommend strawberries, kiwis and mangos with apples and other berries as alternative options. Mix with lemon juice plus a pinch of sugar and set aside.
For the cinnamon chips, cut flour tortillas into triangles and coat with a mixture of melted butter and cinnamon sugar. Then bake for 3 minutes per side on a baking sheet.
Fruit Salsa Serving Ideas
You can always put out the fruit salsa in a serving bowl with cinnamon chips on the side. However, for a more festive look, you can serve it in a pineapple boat:
Watch Recipe Video
This quick video tutorial shows you how to make it:
More fruit recipes:
Fruit Salsa with Cinnamon Chips
- 6 flour tortillas, 8 inch
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoon butter, melted
- 1 pint fresh strawberries, 16 oz
- 3 kiwis
- 1 mango
- 1 1/2 teaspoons lemon juice, freshly squeezed
- 1 teaspoon sugar
- 1 pineapple, optional
- Preheat oven to 400°F. Set aside a large baking sheet.
- Cut the tortillas into 3-inch triangles. Place in a mixing bowl and add melted butter, tossing with cinnamon and sugar until coated. (Use hands to rub the cinnamon and sugar evenly onto the chips)
- Place pieces onto prepared baking sheets and bake 3 minutes. Using kitchen tongs, flip and pieces and bake 3 minutes more. Remove from oven to cool.
- Wash and peel the kiwis and mangos, and also hull the strawberries. Then cut into 1/2-inch dice. Add to a medium bowl and toss with the sugar and lemon juice.
- Optional Pineapple Boat: Cut the pineapple in half. Using a paring knife, cut out the tough spine, cutting diagonally. Then use a spoon to dig out the remaining flesh, which you can add to the salsa if desired.
- Keep the salsa chilled and serve with cinnamon chips on the side.
- Make Ahead: You can make it up to 12 hours ahead of time. Cover the salsa with plastic wrap and refrigerate. Place the chips in an airtight container and store at room temperature.
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