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5 from 1 vote

Fruit Salsa with Cinnamon Chips

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!
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: fruit salsa
Servings: 12 servings
Calories: 143.53kcal
Author: Cindy


Cinnamon Chips

  • 6 flour tortillas 8 inch
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon butter melted

Fruit Salsa

  • 1 pint fresh strawberries 16 oz
  • 3 kiwis
  • 1 mango
  • 1 1/2 teaspoons lemon juice freshly squeezed
  • 1 teaspoon sugar
  • 1 pineapple optional


Cinnamon Chips

  • 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.

Fruit Salsa

  • 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.


Serving: 12cup | Calories: 143.53kcal | Carbohydrates: 28.49g | Protein: 2.15g | Fat: 3.22g | Saturated Fat: 1.46g | Cholesterol: 5.02mg | Sodium: 105.04mg | Potassium: 233.97mg | Fiber: 2.93g | Sugar: 16.49g | Vitamin A: 126.38IU | Vitamin C: 79.61mg | Calcium: 41.16mg | Iron: 0.94mg