I love making this Fruit Salsa with Cinnamon Sugar Tortilla Chips whenever I want a colorful, refreshing dessert that feels both light and satisfying. The combination of juicy fresh fruit and crunchy homemade cinnamon sugar tortilla chips creates a delicious balance of flavors and textures. I enjoy serving it at brunches, family gatherings, summer parties, or simply as a sweet afternoon snack because it is easy to prepare and always disappears quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cinnamon sugar tortilla chips:
10 (10-inch) flour tortillas
Nonstick cooking spray
1/3 cup granulated sugar
1 teaspoon ground cinnamon
For the fruit salsa:
2 Granny Smith apples
1 lemon
2 kiwis
1 pound strawberries
1/2 pound raspberries
1 tablespoon brown sugar
3 tablespoons strawberry or raspberry preserves
Directions
I preheat the oven to 350°F (175°C).
I mix the sugar and cinnamon together in a small bowl.
Then I lightly coat both sides of each tortilla with nonstick cooking spray.
I generously sprinkle the cinnamon sugar mixture over both sides of the tortillas.
I stack a few tortillas together and cut each into 12 wedges.
Next I arrange the wedges in a single layer on an ungreased baking sheet.
I bake them for 11 to 12 minutes until they are golden and crisp, then let them cool completely.
I peel and finely chop the Granny Smith apples, then toss them with 2 teaspoons of fresh lemon juice to keep them from browning.
Then I finely dice the kiwis and strawberries.
I combine the apples, kiwis, strawberries, raspberries, brown sugar, and preserves in a large bowl.
Next I gently stir everything together until the fruit is evenly coated.
I serve the fruit salsa chilled or at room temperature alongside the crispy cinnamon sugar tortilla chips.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: Approximately 275 kcal per serving
Variations
I sometimes swap the raspberries for blueberries or blackberries for a different berry flavor.
I like adding diced mango, pineapple, or peaches for a tropical twist.
Occasionally I stir in a little orange zest for extra citrus freshness.
I use apricot or peach preserves instead of strawberry preserves when I want a subtle change in flavor.
I sometimes sprinkle a little fresh mint over the salsa before serving for a refreshing finish.
Storage/Reheating
I store the fruit salsa in an airtight container in the refrigerator for up to 2 days. I stir it gently before serving because some natural fruit juices may collect at the bottom.
Also I keep the cinnamon sugar tortilla chips in an airtight container at room temperature for up to 3 days so they stay crisp.
If the chips begin to soften, I reheat them in a 350°F oven for about 3 to 5 minutes until they become crispy again.
I do not recommend freezing the fruit salsa because the fresh fruit loses its texture after thawing.
FAQs
Can I make the fruit salsa ahead of time?
Yes. I often prepare it a few hours in advance and refrigerate it until I am ready to serve.
Can I use frozen fruit?
I prefer fresh fruit because it gives the salsa the best texture. Frozen fruit tends to release too much liquid after thawing.
What can I serve with the fruit salsa besides tortilla chips?
I enjoy serving it with graham crackers, vanilla wafers, pound cake cubes, or even over yogurt.
How do I keep the apples from turning brown?
I toss the chopped apples with fresh lemon juice immediately after cutting them, which helps preserve their color.
Can I make this recipe gluten-free?
Yes. I simply replace the flour tortillas with gluten-free tortillas while following the same preparation method.
Conclusion
I love making this Fruit Salsa with Cinnamon Sugar Tortilla Chips because it is fresh, colorful, and incredibly easy to prepare. The juicy fruit salsa paired with warm, crispy cinnamon sugar tortilla chips creates a dessert or snack that feels both fun and refreshing. Whether I serve it for brunch, a family gathering, or a summer celebration, it always brings bright flavors and plenty of smiles to the table.
📖 Recipe:
Print
Fruit Salsa with Cinnamon Sugar Tortilla Chips
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This fresh fruit salsa is bursting with juicy berries, crisp apples, and sweet kiwi, paired with crispy homemade cinnamon sugar tortilla chips for a fun and refreshing dessert or snack. It’s perfect for brunches, parties, or anytime you want a colorful treat that’s easy to prepare.
Ingredients
10 (10-inch) flour tortillas
Nonstick cooking spray
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled and finely chopped
2 teaspoons fresh lemon juice (from 1 lemon)
2 kiwis, finely diced
1 pound strawberries, finely diced
1/2 pound raspberries
1 tablespoon brown sugar
3 tablespoons strawberry or raspberry preserves
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the granulated sugar and cinnamon.
- Lightly coat both sides of each tortilla with nonstick cooking spray, then sprinkle both sides generously with the cinnamon sugar mixture.
- Stack a few tortillas and cut each into 12 wedges.
- Arrange the wedges in a single layer on an ungreased baking sheet.
- Bake for 11 to 12 minutes, or until golden and crisp. Cool completely.
- Toss the chopped apples with the fresh lemon juice to prevent browning.
- In a large bowl, combine the apples, kiwis, strawberries, raspberries, brown sugar, and preserves. Gently stir until the fruit is evenly coated.
- Chill if desired and serve the fruit salsa with the cinnamon sugar tortilla chips.
Notes
Swap raspberries for blueberries or blackberries if desired.
Add diced mango, pineapple, or peaches for a tropical variation.
Orange zest or fresh mint adds extra freshness.
Apricot or peach preserves can be substituted for strawberry preserves.
Store the fruit salsa in the refrigerator for up to 2 days and stir gently before serving.
Store tortilla chips in an airtight container at room temperature for up to 3 days.
Re-crisp softened chips in a 350°F oven for 3 to 5 minutes.
For a gluten-free version, use gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 34 g
- Sodium: 330 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
