Sweet Fruit Salsa is one of our favorite things to eat with Baked Cinnamon Chips. It’s a perfect family snack, a light dessert, or an awesome appetizer to take to a gathering. You can mix and match your favorite fruits, and this recipe gives multiple ways to customize. Serve it with the baked chips, or served on things like crepes, yogurt, oatmeal, or ice cream!
When you were a kid did you ever read those “Choose Your Own Adventure” books? Like, “If you choose to enter the big scary building that says Do Not Enter then turn to page 47. If you choose to listen to your mother and go home for dinner turn to page 62…” and then you get alternate endings? Well this is a “Choose Your Own Recipe” post! There is really no right or wrong here- this “recipe” is more of a collection of ideas for customization. Have fun with it!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Fruit Salsa
- Fresh Fruit – You can choose your fruit based on what’s in season, or flavors you love together, or colors. Here’s some ideas for a colorful fruit salsa. I love to make a rainbow version!
- Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
- Orange: Mango , Peaches, nectarines, or orange segments work well.
- Yellow: Pineapple! Fresh is best, but in a pinch, open up a can. I guess nectarines, peaches, and mangoes are all yellow as well.
- Green: I love the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.
- Blue/Purple: Blueberries , blackberries, or halved grapes. I prefer blueberries because the size works well and they will stay more in tact. If you have extra large blackberries, you might want to cut them in half- but if you do, stir them in gently at the very end because the juices run all over.
- Sweetener of choice – A little sweetener helps enhance all the flavors and marry them together.
- Honey: I love the flavor of honey with fruit.
- Powdered Sugar: It dissolves fast and gives a light sweetness.
- Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
- Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
- Swerve: This is my favorite calorie-free sweetener. The powdered version looks and feels just like powdered sugar and is a great way to keep this dish healthy.
- Sweetened condensed milk – Fruit drizzled with just a little sweetened condensed milk is a common dessert in Brazil! It’s delicious and you just need a little bit.
- Optional add-ins
- Citrus Juice: Lemon, lime, orange. Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of citrus really enhances the flavor of the overall dish. My absolute favorite is a couple of cuties or mandarins cut in half and squeezed in there.
- Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
- Mint: A little chopped mint reminds me of cilantro in regular salsa and makes everything so fresh tasting. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit. My husband hates it when I put mint in- he thinks it ruins the salsa and tastes disgusting, so you may want to go sparingly on that one!
- Coconut: shredded coconut is especially good when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
- Toasted Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation.
- Ginger: A little fresh ginger adds a fun twist. A little will go a long way. P.S. ginger + coconut = yum.
Baked Cinnamon Chips
- Flour tortillas – Any size. You’re going to cut them up anyway!
- Butter – I always use real butter here.
- Cinnamon sugar
How to Make Sweet Fruit Salsa with Cinnamon Chips
Fruit Salsa
- To make your salsa, you’ll just chop all of your fruit into similarly sized pieces and combine them in a bowl.
- Add your sweetener and and any add-ins, then enjoy!
Baked Cinnamon Chips
- To make cinnamon chips, you’ll just brush some butter onto your tortillas, sprinkle with cinnamon sugar, and cut into desired shapes.
- Those get baked in the oven until crispy and then they’re ready to dip!
Storing and Other Tips
- Store finished fruit salsa in an airtight container in the fridge and enjoy within 2-3 days for best results, although it’s going to be best in the first day or two.
- Store finished cinnamon chips in an airtight container at room temperature and enjoy within about 2-3 days.
Frequently Asked Questions
Can I make this ahead of time?
If making for an event, I would try to make it the same day, but the day before could work!
Can I use corn tortillas for the chips to make them gluten-free?
I don’t think corn would taste very good with the cinnamon sugar, but you can try it. If you’re looking for a gluten-free option, I would maybe try almond flour tortillas. Siete brand makes a gluten-free cinnamon tortilla chip as well, if you can find it.
Sweet Fruit Salsa with Cinnamon Chips
This recipe doesn’t contain measurements, rather ideas for how to customize your own fruit salsa. Chop up whatever amount of fruit you’d like, and then sweeten and flavor to taste using our suggestions!
Ingredients
Fruit Salsa
- fresh fruit
- sweetener of choice
- additional add-ins
Baked Cinnamon Chips
- flour tortillas
- butter
- cinnamon sugar ¾ sugar mixed with 4 teaspoons cinnamon
Instructions
Fruit Salsa
- Chop fruit into equally bite-sized pieces. See blog post for lots of ideas, some of our favorite are: Strawberries, orange segments, pineapple, blueberries, mango, and kiwi. Sweeten with sweetener of choice. You can use granulated or powdered sugar, honey, or a low-calorie sweetener of choice. Salsa is great just like this, or feel free to try some of the flavor enhancers below!
- Citrus Juice: Try the juice from a mandarin orange or a squeeze of lemon or lime.
- Flavor if desired. Try a little grated ginger, or fresh chopped mint leaves, or a sprinkle of cinnamon, or top with shredded coconut.
Baked Cinnamon Chips
- Heat oven to 350℉.
- Brush top of tortillas with butter. Sprinkle with cinnamon sugar and cut into desired shapes with a pizza cutter or knife.
- Bake for 10-12 minutes, until lightly brown and crisp. Cool on a cooling rack before serving.
Notes
- Fresh Fruit – You can choose your fruit based on what’s in season, or flavors you love together, or colors. Here’s some ideas for a colorful fruit salsa. I love to make a rainbow version!
- Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
- Orange: Mango , Peaches, nectarines, or orange segments work well.
- Yellow: Pineapple! Fresh is best, but in a pinch, open up a can. I guess nectarines, peaches, and mangoes are all yellow as well.
- Green: I love the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.
- Blue/Purple: Blueberries , blackberries, or halved grapes. I prefer blueberries because the size works well and they will stay more in tact. If you have extra large blackberries, you might want to cut them in half- but if you do, stir them in gently at the very end because the juices run all over.
- Sweetener of choice – A little sweetener helps enhance all the flavors and marry them together.
- Honey: I love the flavor of honey with fruit.
- Powdered Sugar: It dissolves fast and gives a light sweetness.
- Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
- Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
- Swerve: This is my favorite calorie-free sweetener. The powdered version looks and feels just like powdered sugar and is a great way to keep this dish healthy.
- Sweetened condensed milk – Fruit drizzled with just a little sweetened condensed milk is a common dessert in Brazil! It’s delicious and you just need a little bit.
- Optional add-ins
- Citrus Juice: Lemon, lime, orange. Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of citrus really enhances the flavor of the overall dish. My absolute favorite is a couple of cuties or mandarins cut in half and squeezed in there.
- Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
- Mint: A little chopped mint reminds me of cilantro in regular salsa and makes everything so fresh tasting. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit. My husband hates it when I put mint in- he thinks it ruins the salsa and tastes disgusting, so you may want to go sparingly on that one!
- Coconut: shredded coconut is especially good when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
- Toasted Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation.
- Ginger: A little fresh ginger adds a fun twist. A little will go a long way. P.S. ginger + coconut = yum.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
You can also use vanilla pudding mix for the sweetner. I make fruit dishes with this all the time and it helps keep the apples and such from browning.
Made this for my 35th class reunion….and am bringing it again today,for my 40th!
It was a hit!
Thank you so much for this breakdown! Wow! I’ve been playing around with a strawberry/cherry version and this was really helpful. Looking forward to exploring the rest of your blog.
Thanks!
Allison
@TheNewbieFoodie
I just made this for my husband and a friend and they are in love! Fairly cheap to make and soooooooooo tasty!
just what I was looking for, the blackberries really make this salsa look great. can’t wait to try it.
This looks amazing. Going to a cookout tomorrow, so i’m gonna try it along with the cinnamon chips. Do you think it’ be alright to cut up the fruit the night before (store in separate containers) and just mix it together before we go? Thanks for the recipes!!
Yep, that would be fine!
Made this today to go with lunch, now all I can think about it putting what’s left on cheesecake or angel food!
I’ve made a similar fruit salsa, but always with apples, kiwi & strawberries. And then usually a little orange juice concentrate or apple butter and talk about yummo! I will have to try it with some of the other fruits. I love it, a friend made it years ago for a party and my kids sat at her kitchen table after the rest of dinner was done and ate it straight from the bowl when they ran out of cinnamon chips until it was gone.
Sara, I saw you today on KTVB – you were great! And thank you for sharing this recipe. Now I know what I’m going to take to my primary teachers’ bbq this weekend.
I made this for a party recently and served it with Sweet Potato Chips (gluten free)from the Food Should Taste Good company. Sooooo good. I actually used a food processor on pulse for the first bit and then cut small chunks for varied texture. I added fresh lime juice and honey and used strawberries, kiwi, and pineapple. I was nibbling on it while prepping and had to stop myself.
For more info on the awesome chips I mentioned, look here:
http://www.foodshouldtastegood.com/#/sweet_potato/