Irresistible 10-Minute Fruit Salsa with Cinnamon Tortilla Chips

Name: Irresistible 10-Minute Fruit Salsa with Cinnamon Tortilla Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups diced strawberries; 1 cup diced kiwi; 1 cup diced pineapple; 1/2 cup diced mango; 1 tbsp honey; 1 tbsp fresh lime juice; 6 small flour tortillas; 2 tbsp melted butter; 2 tbsp granulated sugar; 1 tsp ground cinnamon

Author: lia

Published: July 27, 2025

Updated: July 27, 2025

Fruit Salsa with Cinnamon Tortilla Chips

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Picture this: It’s a warm summer afternoon, and the whole family’s gathered in the backyard. You need something light, fresh, and just a little sweet to satisfy everyone. That’s when I pull out my secret weapon – this incredible fruit salsa with cinnamon tortilla chips! I first made this for my sister’s baby shower years ago, and now it’s my go-to for every gathering. The combination of juicy fruits with those crispy, cinnamony chips? Absolute magic. Trust me, once you try this refreshing treat, you’ll be making it all season long. It’s the kind of dish that disappears fast, with everyone going back for “just one more bite” until suddenly the bowl’s empty!

Table of Contents

Why You’ll Love This Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips - detail 1

Oh my gosh, where do I even start? This fruit salsa combo has stolen my heart (and tastebuds) for so many reasons:

Refreshingly addictive – The sweet-tart fruit mixture cools you down instantly, while those warm cinnamon chips give you that perfect crispy crunch
Foolproof to make – No fancy techniques here! Just chop, mix, and bake. Even my 6-year-old helps with this one
Crowd-pleasing versatility – I’ve served this at everything from backyard BBQs to fancy brunches – always gets rave reviews
Better than store-bought – Those pre-packaged fruit salsas can’t compare to the vibrant flavors of fresh, ripe fruits

Seriously, this recipe checks all the boxes – delicious, easy, and impressive. What’s not to love?

Ingredients for Fruit Salsa with Cinnamon Tortilla Chips

Okay, let’s get our ingredients ready! The magic of this recipe comes from using the freshest, ripest fruits you can find. Here’s what you’ll need for both parts of this delicious combo:

For the fruit salsa:
2 cups diced strawberries (about 1 pint)
1 cup diced kiwi (2 medium, peeled)
1 cup diced fresh pineapple (or canned in juice, drained)
½ cup diced ripe mango (about 1 small mango)
1 tbsp honey (or more to taste)
1 tbsp fresh lime juice (about ½ lime)
For the cinnamon chips:
6 small flour tortillas (6-inch size works best)
2 tbsp melted butter (unsalted is my preference)
2 tbsp granulated sugar
1 tsp ground cinnamon

Pro tip: I always taste my fruits before mixing – if they’re super sweet, I’ll go light on the honey. Your salsa should have that perfect balance of sweet and tangy!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this recipe! Just grab these basic kitchen tools:

1 large mixing bowl (for that beautiful fruit salsa)
Small bowl for the cinnamon sugar mix
Baking sheet (I use my trusty half-sheet pan)
Pastry brush for buttering the tortillas
Sharp knife and cutting board (for fruit prep)
Measuring spoons (that tablespoon gets a workout!)

See? Nothing complicated – just simple tools you probably already have in your kitchen drawers!

How to Make Fruit Salsa with Cinnamon Tortilla Chips

Alright, let’s dive into the fun part – putting this delicious dish together! I promise it’s easier than you think, and the results will make you feel like a kitchen rockstar. Just follow these simple steps, and you’ll have everyone begging for your recipe.

Preparing the Fruit Salsa

First things first – let’s make that gorgeous fruit salsa! Here’s how I do it:

Wash all your fruits thoroughly – especially those strawberries!
Dice everything into nice, bite-sized pieces. I aim for about ½-inch cubes so you get a little bit of everything in each scoop.
Toss the strawberries, kiwi, pineapple, and mango gently in a large bowl.
Drizzle with honey and lime juice, then mix carefully – you don’t want to mush those beautiful fruits!
Cover and refrigerate for at least 30 minutes. This chilling time is magical – it lets the flavors mingle and makes the salsa extra juicy.

Pro tip from my many trial-and-errors: If you’re making this ahead, hold off on adding the kiwi until right before serving. It can get a bit mushy if it sits too long!

Making the Cinnamon Tortilla Chips

While your salsa is chilling, let’s whip up those irresistible cinnamon chips:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Brush both sides of each tortilla lightly with melted butter. Don’t drown them – just a thin, even coat does the trick!
Mix the sugar and cinnamon in a small bowl – I like to give it a good whisk to make sure there are no clumps.
Sprinkle the cinnamon sugar mixture generously over the buttered tortillas.
Stack the tortillas and cut them into 8 wedges each (like you’re cutting a pizza).
Arrange the wedges in a single layer on your prepared baking sheet.
Bake for 8-10 minutes until they’re golden and crispy. Keep an eye on them – they can go from perfect to burnt fast!

Warning: Your kitchen is going to smell AMAZING while these bake. Try not to eat them all straight from the pan (though I won’t judge if you do)!

Fruit Salsa with Cinnamon Tortilla Chips - detail 2

Serving Suggestions

Now comes the best part – putting it all together! Here’s how I like to serve this showstopper:

Scoop that chilled fruit salsa into a pretty bowl – I love using a clear glass one so everyone can see the colorful fruits.
Arrange the warm cinnamon chips around the bowl or in a separate basket.
For extra wow factor, add a little lime wedge garnish or sprinkle some extra cinnamon sugar on top.
Serve immediately – that contrast between cold, juicy salsa and warm, crispy chips is absolute perfection!

Bonus idea: This makes an incredible dessert too! Just add a scoop of vanilla ice cream or whipped cream on the side. Trust me, your guests will lose their minds!

Tips for Perfect Fruit Salsa with Cinnamon Tortilla Chips

After making this recipe more times than I can count, here are my hard-earned secrets for fruit salsa success:

Choose the ripest fruits – They should smell amazing at room temperature. Underripe fruit equals bland salsa!
Taste as you go – The sweetness can vary wildly depending on your fruits. Start with 1 tbsp honey, then add more if needed.
Chill time matters – Don’t skip the 30-minute rest! This lets the flavors develop beautifully.
Watch those chips – Set a timer for 8 minutes – they burn fast once the sugar starts caramelizing.
Drain excess juice – If your salsa gets too watery after chilling, just drain a bit before serving for perfect scoopability.

Remember: The best fruit salsa balances sweet, tart, and fresh flavors – adjust lime and honey until it makes your tastebuds sing!

Variations and Substitutions

One of my favorite things about this recipe? How easily you can mix it up! Here are some delicious tweaks I’ve tried over the years:

Fruit swaps: No mango? Try peaches or nectarines. Out of kiwi? Green grapes add similar texture. Frozen fruits work in a pinch – just thaw and pat dry first!
Sweetener options: Maple syrup or agave work instead of honey (great for vegans). For sugar-free, try a sprinkle of monk fruit sweetener.
Chip alternatives: Corn tortillas make great gluten-free chips. Want extra crunch? Use pita bread brushed with butter.
Zesty twist: Add a pinch of chili powder to your cinnamon sugar for a sweet-spicy kick that’s absolutely addictive!

Don’t be afraid to get creative – that’s how the best recipes are born!

Storage and Reheating Instructions

Here’s the deal – this fruit salsa tastes best fresh, but if you’ve got leftovers (lucky you!), here’s how to handle them:

Fruit salsa: Store in an airtight container in the fridge for up to 2 days. The kiwi will get softer, but it’ll still taste great!
Cinnamon chips: Keep in a paper bag or loosely covered container at room temperature – they’ll stay crisp for about 3 days.
Reheating chips: Just pop them in a 300°F oven for 3-5 minutes to bring back that warm, crispy magic!

Pro tip: Never store them together – the chips will turn soggy from the salsa’s juices. Learned that the hard way!

Nutritional Information for Fruit Salsa with Cinnamon Tortilla Chips

Here’s the scoop on what’s in each delicious serving (about 1/4 of the recipe):

Calories: 180
Sugar: 18g (all natural from the fruits!)
Fat: 4g
Fiber: 3g

Remember, these numbers are estimates – actual values can vary based on your exact ingredients and portion sizes. But hey, when something tastes this good and packs a vitamin punch from all that fresh fruit, I say enjoy every bite guilt-free!

Frequently Asked Questions

Q1. Can I use corn tortillas instead of flour tortillas for the chips?
Absolutely! Corn tortillas work great and actually give the chips a nice extra crunch. Just keep in mind they’ll bake a bit faster – start checking at 6 minutes. I sometimes make half flour, half corn when serving a crowd for texture variety.

Q2. How far in advance can I make the fruit salsa?
The salsa tastes best when made the same day, but you can prep it up to 4 hours ahead. Just hold off on adding the kiwi until right before serving – it keeps everything looking fresh. The flavors actually get better as they mingle!

Q3. What if my fruits aren’t very sweet?
No worries! Just add an extra drizzle of honey or a sprinkle of brown sugar to balance the tartness. Taste as you go – I’ve had to add up to 2 tablespoons extra honey with particularly tart strawberries before.

Q4. Can I make these chips without butter?
You sure can! For a lighter version, brush the tortillas with coconut oil or even just spray lightly with cooking spray before adding the cinnamon sugar. The butter gives the best flavor, but these alternatives work in a pinch.

Q5. Is there a way to make this recipe vegan?
Easily! Swap the honey for maple syrup or agave nectar, and use plant-based butter or coconut oil for the chips. All the fruits are naturally vegan, so you’re good to go with those simple swaps.

For more delicious recipes and inspiration, check out our Pinterest page!