If you’re on the hunt for a vibrant, refreshing treat that pairs juicy, natural sweetness with a little spice and crunch, this Fruit Salsa with Cinnamon Chips Recipe is exactly what you need. It’s like sunshine on a plate, blending ripe peaches, mango, kiwis, and strawberries into a colorful salsa kissed with honey and lemon. Then, add crispy, cinnamon-coated chips that bring the perfect balance of warmth and texture. This recipe is quick, fun, and guaranteed to be a crowd-pleaser at any gathering or just as a sweet snack to brighten your day.
Ingredients You’ll Need
Simple yet essential, these ingredients come together to create a dish bursting with fresh flavor, enticing colors, and delightful texture contrasts. Each fruit adds its unique sweetness and juiciness, while cinnamon chips bring a warm, crunchy counterpoint that makes this recipe irresistible.
- 2 peaches, peeled and diced: Their soft texture and gentle aroma add a luscious base to the salsa.
- 1 mango, peeled, cored, and diced: Offers a tropical sweetness that lifts the entire mix.
- 4 kiwis, peeled and diced: Bring a tangy twist and bright green vibrance to the salsa.
- 16 oz strawberries, hulled and diced: Add natural sweetness and beautiful red hues.
- 1 Tablespoon fresh lemon juice: Adds brightness and balances the fruit’s sweetness perfectly.
- 2 Tablespoons honey: Enhances sweetness naturally while blending all the flavors smoothly.
- 2 Tablespoons fresh basil, chopped: Introduces an unexpected herby freshness for an elevated flair.
- 1/3 cup granulated sugar: Sweetens the cinnamon chips just right and helps them caramelize in the oven.
- 1 teaspoon cinnamon: Gives the chips their warm, comforting spice.
- 10 tortillas (flour, gluten-free, or grain-free): The base for your cinnamon chips; choose your favorite for dietary needs or flavor preferences.
- Coconut oil cooking spray or melted butter: Helps the chips crisp up beautifully while adding a hint of richness.
How to Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Chop All the Fruit
Begin by peeling and dicing all your fruit into small, bite-sized pieces. This ensures every spoonful of the salsa is packed with a medley of sweet, tangy goodness. Mixing the fruit in a large bowl lets the flavors mingle and prepare the salsa to soak up the honey and lemon dressing.
Step 2: Combine Honey and Lemon Juice
In a small bowl, whisk together fresh lemon juice and honey until smoothly blended. This simple mixture is the heart of your salsa’s flavor, adding brightness and natural sweetness that lifts the fruit while gently holding everything together. Pour it over the fruit and toss carefully, then place the salsa in the fridge to chill as the flavors meld.
Step 3: Prep Cinnamon Sugar and Tortillas
This is where we start creating those addictive cinnamon chips. Mix your granulated sugar and cinnamon in a small bowl to form the flavorful dusting. Lightly spray your tortillas with coconut oil cooking spray or brush with melted butter, then sprinkle generously with your cinnamon sugar mixture. Stack the tortillas and cut them into triangles for perfect chip-sized pieces.
Step 4: Bake the Cinnamon Chips
Arrange the tortilla triangles in a single layer on parchment-lined baking sheets. Bake at 350°F for 10 to 12 minutes, flipping the chips halfway through to ensure they crisp evenly and develop a gorgeous golden color. They’ll come out crunchy, cinnamon-scented perfection, a perfect contrast to the juicy fruit salsa.
Step 5: Finish the Salsa and Serve
Before serving, fold fresh chopped basil into the chilled fruit salsa for an unexpected but delightful herbaceous note. The combination of sweet, juicy fruit, fresh basil, and crisp cinnamon chips is simply heavenly. Grab a chip, scoop up some salsa, and enjoy that perfect flavor harmony.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
Sprinkle a few extra basil leaves on top to brighten the presentation and add freshness at the last second. You can also add a tiny dusting of cinnamon on the fruit salsa itself for a subtle fragrance that hints at the chips’ spice. A dollop of vanilla yogurt or whipped cream on the side pairs wonderfully if you want a creamy touch.
Side Dishes
This Fruit Salsa with Cinnamon Chips Recipe makes a fantastic light dessert or snack, so keep your sides simple. A chilled glass of sparkling water with lime or a fruity iced tea complements the refreshing flavors nicely. For a brunch or party, green salads with citrus vinaigrette or mild cheeses like cream cheese or mascarpone are perfect companions.
Creative Ways to Present
For a fun twist, serve the salsa and chips in individual mason jars or cute small bowls, layering the salsa over yogurt or cream cheese for a dip parfait. You can also turn this into a festive dessert by adding the salsa and chips on top of pound cake or angel food cake slices. The colorful presentation always invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
Keep your fruit salsa and cinnamon chips stored separately in airtight containers. The salsa stays fresh in the refrigerator for up to three days, but the chips should be kept at room temperature in a paper towel-lined container to maintain their crispness. This way, your next serving will taste just as fresh and crunchy.
Freezing
Because the salsa is made of fresh fruit, freezing is not recommended as it will change the texture and cause the fruit to become mushy once thawed. The cinnamon chips can be frozen in an airtight bag for up to a month, but they may lose some crunch after defrosting. For best results, enjoy both components fresh whenever possible.
Reheating
If your cinnamon chips lose their snap, pop them into the oven at 300°F for 3 to 5 minutes to revive their crunch. Avoid microwaving as it tends to make them chewy. The fruit salsa is best served chilled and does not require reheating.
FAQs
Can I use other fruits in the Fruit Salsa with Cinnamon Chips Recipe?
Absolutely! This recipe is very flexible. You can swap in berries, pineapple, or even grapes to suit your taste or what’s in season. Just keep them diced small so the salsa stays easy to scoop.
Is this recipe suitable for gluten-free diets?
Yes! Using gluten-free or grain-free tortillas for the cinnamon chips ensures the entire dish is gluten-free without sacrificing any delicious flavor or texture.
Can I prepare this recipe in advance for a party?
Yes, you can prep the salsa and chips separately the day before your event. Keep the salsa chilled and store the chips in an airtight container at room temperature. Assemble just before serving to keep that fresh crunch and vibrant flavor.
What’s the role of basil in this recipe?
Basil adds a layer of fresh, aromatic complexity that complements the sweetness of the fruit and warmth of the cinnamon chips. It might seem unusual, but it truly elevates the overall flavor profile.
Are there alternatives to honey for this recipe?
Definitely. Maple syrup, agave nectar, or even a little powdered sugar can be used to sweeten the salsa if you prefer or if you want a vegan option in place of honey.
Final Thoughts
This Fruit Salsa with Cinnamon Chips Recipe is one of those delightful dishes that feels like a treat but is so fresh and wholesome, you can enjoy it guilt-free anytime. It’s perfect for sharing, easy to make, and so satisfying with each bite. Whether as a snack, dessert, or party appetizer, it’s sure to be a new favorite you’ll reach for again and again. I can’t wait for you to try it and see how it brightens your table and your day!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant Fruit Salsa paired perfectly with crispy, sweet Cinnamon Chips. This easy-to-make recipe combines fresh peaches, mango, kiwis, and strawberries mixed with honey and lemon juice, topped with fragrant basil. Served alongside crunchy cinnamon sugar tortilla chips, it’s a delightful snack or appetizer that’s bursting with flavor and texture.
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (juice of half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter for spraying
Instructions
- Chop the fruit: Peel and dice the peaches, mango, kiwis, and hull and dice the strawberries into small bite-sized pieces. Combine all the chopped fruit in a large mixing bowl.
- Mix the dressing: In a small bowl, combine fresh lemon juice and honey. Pour this mixture over the chopped fruit and stir well to evenly coat. Refrigerate the fruit salsa to allow flavors to meld while preparing the chips.
- Prepare cinnamon sugar: Preheat your oven to 350°F (175°C). In a small bowl, mix granulated sugar and cinnamon together to create the cinnamon sugar blend.
- Prepare tortillas: Lightly spray both sides of the tortillas with coconut oil cooking spray or brush with melted butter. Sprinkle the cinnamon sugar evenly over the tortillas. Stack the tortillas and cut them into triangle shapes to form chips.
- Bake the cinnamon chips: Arrange the tortilla triangles in a single layer on baking sheets lined with parchment paper. Bake in the preheated oven for 10-12 minutes, flipping the chips halfway through baking to ensure even browning. The chips should be golden and crisp when done.
- Finish and serve: Stir the chopped fresh basil into the fruit salsa just before serving. Serve the refreshing fruit salsa chilled alongside the warm, crunchy cinnamon chips for dipping and snacking.
Notes
- Ensure fruit is diced into small manageable pieces for easy scooping with chips.
- Try substituting agave syrup or maple syrup for honey for a vegan version.
- You can use gluten-free or grain-free tortillas to accommodate dietary restrictions.
- Store leftover fruit salsa and chips separately to maintain chip crispness.
- For an extra zing, add a sprinkle of finely grated ginger or a pinch of chili powder to the fruit mix.
