Fruit Salsa with Cinnamon Chips

This fresh fruit salsa paired with homemade cinnamon sugar tortilla chips transforms ordinary fruit into an irresistible sweet treat. The combination of juicy berries, tart apple, and tropical kiwi creates a colorful medley that's perfect for summer gatherings, holiday parties, or anytime you want to impress guests with minimal effort.

I first served this at my daughter's birthday party, and it disappeared faster than the birthday cake. Now it's requested at every family gathering, and my nieces and nephews prefer helping me chop the fruit to playing video games when they visit.

Ingredients

• Strawberries: Their natural sweetness forms the base of this salsa. Choose bright red berries with no white shoulders for best flavor.
• Kiwi: Adds a tropical tang and beautiful green color contrast. Select fruits that yield slightly to gentle pressure.
• Apple: Provides a satisfying crunch. Honeycrisp or Granny Smith work best for their firmness and flavor.
• Blueberries: Their burst of juice adds dimension to every bite. Look for plump berries with a silvery bloom.
• Lemon juice: Prevents browning and brightens all the flavors. Fresh squeezed makes a noticeable difference.
• Strawberry jam: Acts as a binding agent while adding sweetness. Choose preserves with visible fruit pieces for texture.

• Flour tortillas: The canvas for our sweet chips. Choose 8 inch size for ideal dipping triangles.
• Butter: Creates the perfect crisp texture and helps the cinnamon sugar adhere. Use unsalted for better flavor control.
• Granulated sugar: Provides the classic sweetness. Regular white sugar works best here.
• Ground cinnamon: The warm spice that makes these chips irresistible. Ceylon cinnamon offers a more delicate flavor if available.

Step-by-Step Instructions

Prepare the fruit mixture:

Wash all fruits thoroughly before dicing. Cut strawberries, apple, and kiwi into uniform quarter inch pieces ensuring each bite contains multiple flavors. The small dice allows for perfect scooping with the chips. Fold in whole blueberries, lemon juice and jam gently to maintain fruit integrity. The jam acts as a light glaze, binding everything together without making it too sweet.

Create the chip base:

Cut each tortilla into eight equal triangles using a pizza cutter for clean edges. Arrange them in a single layer on baking sheets lined with parchment paper. Avoid overcrowding to ensure even baking and maximum crispiness. The triangles will shrink slightly while baking so dont worry if they touch slightly.

Apply the butter coating:

Brush each tortilla wedge with melted butter using a pastry brush to ensure even coverage. The butter creates a barrier that prevents sogginess and helps the cinnamon sugar mixture adhere properly. Make sure to get all the way to the edges for consistent flavor.

Add cinnamon sugar topping:

Mix sugar and cinnamon thoroughly in a small bowl before sprinkling over buttered tortillas. Use a spoon or your fingers for even distribution. The ideal ratio creates a sweet coating that isnt overwhelming. You can adjust the cinnamon amount to your preference for a stronger or milder spice flavor.

Bake to golden perfection:

Place baking sheets in preheated oven and watch closely after 6 minutes as they can burn quickly. The chips are ready when edges begin to golden and centers look dry. They will continue crisping as they cool so remove them before they become too dark. Allow to cool completely on the baking sheets.

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Strawberries are the star ingredient in this recipe, and I discovered their magic pairing with cinnamon chips during a summer when our garden produced more berries than we could handle. My grandmother suggested this recipe, and now I think of her wisdom every time I make it, especially when the kitchen fills with the aroma of cinnamon and butter.

Make Ahead Tips

This fruit salsa can be prepared up to 24 hours in advance, but there are a few secrets to keeping it fresh. After mixing the fruit, place plastic wrap directly on the surface of the salsa before sealing the container. This prevents air exposure that can cause discoloration. The lemon juice helps, but this extra step ensures your salsa looks just as vibrant when served. The chips actually improve with a bit of time, developing a more pronounced cinnamon flavor as they rest.

Creative Variations

While this classic combination works beautifully, seasonal adaptations make this recipe versatile year round. In summer, try adding diced peaches and raspberries. Fall calls for diced pears and a pinch of nutmeg in the chips. Winter variations work wonderfully with pomegranate seeds and orange segments. For a tropical twist, incorporate mango and pineapple with a hint of lime zest instead of lemon juice. The foundation remains the same while the flavor profiles evolve with the seasons.

Serving Suggestions

Beyond being a standalone dessert, this fruit salsa shines in multiple settings. Serve it alongside vanilla ice cream as a fruity topping alternative to hot fudge. Use it to top plain cheesecake for a fresh finish. Morning brunch gets an upgrade when you offer this alongside yogurt and granola. For an elevated touch at dinner parties, serve in individual ramekins with a few chips standing upright in each portion for an elegant presentation that still feels approachable.

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Frequently Asked Questions

→ What fruits can I use in the salsa?

You can use strawberries, kiwi, apple, blueberries, or substitute with fruits like mango, pineapple, or raspberries for variety.

→ Can I make the cinnamon chips ahead of time?

Yes, you can prepare and bake the chips a day in advance. Store them in an airtight container to keep them crispy.

→ Can I use gluten-free tortillas?

Absolutely! Gluten-free tortillas work well for this recipe. Follow the same steps for buttering and baking.

→ How do I adjust the sweetness of the salsa?

You can add a little honey or extra strawberry jam if you prefer a sweeter salsa or adjust based on the sweetness of the fruits used.

→ What can I serve with the fruit salsa besides tortilla chips?

You can serve it with graham crackers, vanilla wafers, or even as a topping for yogurt or pancakes.