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This fruit salsa is my go-to potluck and party dish that everyone loves! Made with 5 different fruits, mint, and lemon juice, it’s served with homemade baked cinnamon chips for delicious scooping.
Any time I’m asked to bring a dish to a potluck or party, this fruit salsa is always my go-to option.
Everyone absolutely loves it! It’s loaded with lots of fruits, berries, and mint for a hint of freshness, plus a little granulated and brown sugar with a squeeze of lemon juice for some acidity.
It’s super easy to toss together and is ready in only 20 minutes.
I also always bring some baked cinnamon chips to serve with it that I make from flour tortillas dusted with cinnamon sugar.
The whole thing is such a treat, and it’s great for snacking, party appetizers, or satisfying your sweet tooth!
Ingredients
- Fruits: I used a mix of raspberries, kiwis, strawberries, a golden apple, and blueberries. Based on what is in season, you can also substitute any fruits like mangoes, peaches, pineapple, or oranges.
- Sugar: I used a blend of granulated sugar and brown sugar to help sweeten the salsa. If your fruits are very ripe or just based on preference, you can reduce the amount of sugar or leave it out altogether.
- Mint: I added chopped mint for a hint of freshness and extra flavor.
- Lemon juice: Adds a little acidity that complements the sweetness. You can also use lime juice.
- Cinnamon chips: I made the chips using flour tortillas. The flavor pairs well with the cinnamon sugar, and they get nice and crispy in the oven.
- Cinnamon sugar: I used granulated sugar and ground cinnamon. When baked, they caramelize and create a sweet and crispy coating on the tortilla chips.
- Cooking spray: Using cooking spray will help the cinnamon sugar stick to the tortillas. You can also brush neutral cooking oil or melted butter instead.
How to Make Fruit Salsa with Cinnamon Chips
Mix the fruits. In a large bowl, gently mix together the raspberries, kiwis, strawberries, golden apple, blueberries, and chopped mint. Then gently toss the mixture with granulated sugar, brown sugar, and lemon juice. Cover and refrigerate for at least 20 minutes to let all the flavors meld together.
Make the cinnamon sugar chips. In a small bowl, whisk together granulated sugar and cinnamon until fully combined. Spray both sides of the flour tortillas with cooking spray or brush with melted butter, then sprinkle the cinnamon sugar on both sides. Cut them into triangles and arrange them in a single layer on a baking sheet. Bake for 12 minutes, flipping them over halfway through. Depending on the size of your baking sheet, you may have to do this in batches.
Cool. Allow the cinnamon chips to cool for about 10 minutes before eating. This allows them to crisp up.
Serve. Take the fruit salsa out of the refrigerator and serve with cinnamon chips.
Tips
- Adjust the amount of sugar to your liking based on the sweetness of the fruit. Add more if the fruit isn’t very ripe, or use less if the fruit is very ripe. You can also omit the sugar altogether or use honey instead.
- You may need to bake the cinnamon chips in batches depending on the size of your baking sheet or oven.
- To save some time, you can use store-bought cinnamon chips.
- The longer the fruit salsa sits, the more juices the fruit will release. This salsa is best enjoyed within 3 days.
Variations
Based on the fruits in season, you can substitute any of these fruits for your preference. I recommend not exceeding more than 6 different kinds of fruits. Here are some variations:
- Mango
- Peach
- Pineapple
- Navel oranges
- Blackberries
Different Cooking Methods for the Cinnamon Chips
To air fry the cinnamon chips, add them to the air fryer basket in a single layer and air fry at 400°F for 4-5 minutes until crispy.
To fry the cinnamon chips, heat some vegetable oil in a medium skillet over medium-high heat. When hot, fry until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil.
Recommended Tools
Non-slip cutting board. This recipe requires lots of chopping, so I like to use this non-slip cutting board when I have a lot of prep work.
Knives. When recipes call for lots of chopping, having sharp, quality knives makes all the difference. This is my favorite set.
Storing and Reheating
To store the fruit salsa, place it in an airtight container and refrigerate for up to 3 days.
To store the cinnamon chips, place them in an airtight container and store them at room temperature for up to 1 week. If they start to soften, you can crisp them back up by sticking them in the oven for a few minutes.
More Recipes
Fruit Salsa
Ingredients
For the fruit salsa
- 1 pound strawberries, finely chopped
- 6 ounces raspberries, finely chopped
- 1 cup blueberries halved
- 2 kiwis, finely chopped
- 1 golden apple, finely chopped
- 1 tablespoon chopped mint
- 1 lemon, juiced
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
For the cinnamon chips
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- Cooking spray or melted butter
- 10 (10-inch) flour tortillas
Instructions
For the fruit salsa
- Gently mix together the strawberries, raspberries, blueberries, kiwis, apple, and mint in a large bowl.
- Stir in the lemon juice, granulated sugar, and brown sugar. Cover and refrigerate while you make the cinnamon chips.
For the cinnamon chips
- Preheat the oven to 350°F and line 2 large baking sheets with parchment paper. (See the Notes section below for alternative cooking methods.)
- Make the cinnamon-sugar mixture by mixing together the cinnamon and sugar in a small bowl.
- Spray the flour tortillas with cooking spray on both sides, then sprinkle with the cinnamon sugar on both sides.
- Stack the tortillas on top of each other, then slice them into eighth wedges/triangles.
- Arrange the cinnamon chips in a single layer on the prepared baking sheets and bake for 12 minutes, flipping halfway through.
- Allow the chips to cool for about 10 minutes to allow them to crisp up, and serve with the fruit salsa.
Notes
- Adjust the amount of sugar to your liking based on the sweetness of the fruit. Add more sugar if the fruit isn’t very ripe, or use less if the fruit is very ripe. You can also omit the sugar altogether or use honey instead.
- The longer the fruit salsa sits, the more juices the fruit will release. This salsa is best enjoyed within 3 days.
- To air fry the cinnamon chips, add them to the air fryer basket in a single layer and air fry at 400°F for 4-5 minutes until crispy.
- To fry the cinnamon chips, heat some vegetable oil in a medium skillet over medium-high heat. When hot, fry until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A refreshingly, no-fuss, perfect summer starter! Thank- you, Isabel.
Love your recipes! They are delicious, easy to make, and most ingredients are available in supermarkets.