Fruit Salsa with Cinnamon Chips – Diced strawberry, kiwi, and mango are tossed with a honey & lemon dressing to make a delicious and refreshing salsa. Serve it with homemade cinnamon chips.
You guys – I wasn’t kidding when I said I was having major fruit cravings during this pregnancy. I have at least 3-5 servings of fruit a day (sometimes more!). I just find it so refreshing, especially during these super hot days we’ve been having in the southern part of the country.
At the top of my list is this Fruit Salad with Cinnamon Chips. I love how the honey and lemon juice bring out the natural flavors of the fruit. It’s so yummy that I’ve even been eating without the chips.
Today I am sharing that recipe with you guys! It’s super simple and can be done in under 30 minutes. Check it out below!
Fruit Salsa vs Fruit Salad vs Regular Salsa
If you’ve never had or seen fruit salsa before, you’re probably wondering what it is. Is it fruit salad? Is it a salsa with onions and peppers and fruit?
Fruit salsa is just a simple term to describe finely diced fruit tossed in a simple dressing, usually including some kind of fruit juice and/or sugar. It does NOT include any other qualities of a standard salsa at all – no peppers, onions, herbs, spices.
In reality, it more closely resembles a fruit salad, just cut into smaller pieces. The small pieces are important so you can scoop the fruit onto a chip.
And speaking of the chip, let’s talk about the best chips to serve with this salsa.
Homemade Cinnamon Chips
When eating something as sweet as this salsa, plain tortilla chips just won’t do. As much as I love the sweet and salty combo, it just doesn’t work here. Instead, a yummy cinnamon chip is just the vessel you need to carry this yummy fruit salsa.
Cinnamon chips are made with flour tortillas that are dusted with cinnamon sugar and then baked to crisp them up. We add a little butter to make sure the topping sticks and the chips get nice and golden.
If you don’t feel like making your own chips, I’ve seen cinnamon sugar pita chips that would also be great with this dip.
Tips & Tricks
- It’s important to dice the fruit into small pieces. Otherwise, it will be difficult to scoop up salsa onto the chip.
- After sitting together in the salsa for about a day, the strawberries tend to run and don’t look their best. Therefore, I would not recommend making this salsa ahead of time. However, you can dice the fruit and keep in bowls/storage bags until serving and then toss together. That way, it still looks fresh and vibrant.
Fruit Salsa with Cinnamon Chips
- 4 6-inch flour tortillas
- 2 tablespoons butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- 1½ teaspoon fresh lemon juice
- 2 cups strawberries hulled and diced
- 3 kiwis peeled and diced
- 1 large mango peeled and diced
For the cinnamon chips:
- Preheat the oven to 375 degrees. Cut flour tortilla into 8 even wedges. Repeat with 3 other tortillas and place them in a medium bowl. Coat with melted butter and toss so the butter is evenly distributed. Mix cinnamon and sugar together in a small bowl until combined. Sprinkle over tortilla wedges and then toss to combine.
- Place coated tortillas onto baking sheet lined with parchment paper. Make sure they are in one even layer and not touching one another. You may need a second baking sheet to fit them all.
- Bake in preheated oven for about 5 minutes and then flip the tortillas and bake for another 5 minutes or until they just begin to turn golden.
For the salsa:
- Whisk honey and lemon juice together in a medium bowl. Add diced strawberries, mango, and kiwi to the bowl. Toss together in the honey mixture until evenly coated. Serve with cinnamon chips.