Loaded with tons of summery fresh fruit and served with crispy homemade cinnamon chips, this fruit salsa with cinnamon chips is always a popular appetizer!
Meet the most addictive and scary easy appetizer you’ll ever whip up! We’re letting fruit have the spotlight today and boy, is it ever doing its job right.
We’ve got 4 kinds of fruit hanging out in this salsa, plus the most perfectly crispy cinnamon sugary chips coming in for dipping duty.
Is it an appetizer or a dessert? I’m gonna go ahead and say it can be both.
The best part about this salsa is that it’s so versatile depending on what kind of fruit you have available and it’s basically impossible to mess it up.
Only way you could mess it up is not making a big enough batch.
This Fruit Salsa features…
- Fresh peaches, strawberries, pineapple, and kiwi
- A little bit of fresh citrus flavor and sweet honey
- Crispy cinnamon sugar tortilla chips for dipping
- Minutes to make and always a standout appetizer
Making the Fruit Salsa
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Flour tortillas
- Granulated sugar
- Unsalted butter
Choosing Your Fruit
This fruit salsa works so well with a variety of fruit! We love the pairing of peaches, strawberries, kiwi, and pineapple, but check out all the other options below.
Tips for Perfect Fruit Salsa
- Use fresh lime – both lime juice and zest adds such an incredible pop of flavor to the salsa.
- Cut fruit in uniform size – ideally you want your fruit in 1/4-in cubes to make this salsa easy to scoop.
- Bake tortilla chips in single layer – try not to overcrowd the chips while baking so they crisp up evenly.
- Watch chips carefully while baking – it’s very easy to accidentally overbake the chips, so we recommend checking them around 10 minutes and watching them closely after that to prevent overbrowning.
Try these ideas for a different twist on this fruit salsa!
- Try a different fruit – see above for suggestions!
- Make salsa spicy – feel free to add a minced jalapeno pepper for some heat.
- Serve salsa with crostini – if you’re not a fan of the cinnamon chips, feel free to replace them with crostini for dipping.
Make Ahead Instructions
Follow these instructions for time-saving make ahead options.
- Make fruit salsa – the fruit salsa stores well in refrigerator up to 3 days.
- Bake cinnamon chips – allow the chips to cool completely then store in an airtight container at room temperature up to 1 week.
This fruit salsa is going to be a guaranteed hit wherever you take it! Everybody always loves the variety of fresh fruit and of course, the crispy cinnamon chips as a vehicle for the salsa!
We’ve been making this salsa for years and somehow it always gets better each time. Try it and see for yourself!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salsa made step-by-step on Google web stories.
More summery appetizers to try next!
Summer Fruit Salsa With Cinnamon Chips
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 2 medium ripe peaches, pitted and diced into 1/4-in cubes
- 2 cups fresh strawberries, hulled and diced into 1/4-in cubes
- 2 small kiwis, peeled and diced into 1/4-in cubes
- 1 cup fresh pineapple, cut into 1/4-in cubes
- 1 tablespoon honey or agave nectar
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- 6 medium flour tortillas, cut into eighths
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- Combine all fruit salsa ingredients in a medium bowl. Refrigerate until ready to serve.
- Preheat oven to 375F. Line two large sheet pans with parchment paper and arrange tortilla wedges in a single layer.
- In a small bowl, combine sugar and cinnamon. Brush tortilla wedges with melted butter and sprinkle cinnamon sugar over top.
- Bake cinnamon chips at 375F 10-12 minutes until a light golden brown. Allow to cool completely on sheet pan then serve with chilled fruit salsa. Enjoy!
This post was updated with new recipe tips and photos on 6/22/23.