If you are craving a snack that bursts with fresh flavors and a touch of spice, you have to try this Fruit Salsa with Cinnamon Chips Recipe. It’s an irresistible combination of juicy, sweet, and tangy fruits mixed with a hint of fresh basil, perfectly paired with crunchy cinnamon-sugar tortilla chips. Whether you need a vibrant appetizer for a gathering or a delightful afternoon treat, this recipe brings together colorful ingredients and simple steps to create something truly special and refreshing.
Ingredients You’ll Need
All the ingredients for this Fruit Salsa with Cinnamon Chips Recipe are simple yet essential to balance flavors and textures. Each fruit adds its own sweetness and juiciness, while the cinnamon chips provide a crispy, warmly spiced contrast that takes the dish to the next level.
- Peaches: Choose ripe peaches for natural sweetness and a soft texture that blends wonderfully into the salsa.
- Mango: Adds tropical flavor and vibrant color, brightening up the dish visually and taste-wise.
- Kiwis: Bring tartness and a unique, refreshing zing that cuts through the sweetness of the other fruits.
- Strawberries: Their juicy red bites complement the other fruits while adding a lovely aroma.
- Fresh lemon juice: Essential to keep the fruits bright and add a crisp acidity to the salsa.
- Honey: Natural sweetener that balances the tart fruits and enhances their flavors.
- Fresh basil: Offers a surprising herbal note that elevates the fruit salsa from ordinary to unforgettable.
- Granulated sugar: Used to sweeten and coat the cinnamon chips for that perfect crispy edge.
- Cinnamon: Infuses the chips with warm spice, complementing the fruity freshness beautifully.
- Tortillas: Flour, gluten-free, or grain-free options work well to make crispy, sturdy chips.
- Coconut oil cooking spray or melted butter: Helps the chips crisp up and adds subtle richness.
How to Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Prepare and Dice the Fruit
Start by peeling and chopping peaches, mango, kiwis, and strawberries into small, bite-sized pieces. The uniform size ensures every spoonful is bursting with a variety of flavors. Place all the fruit in a large bowl to get ready for the next steps.
Step 2: Mix Lemon Juice and Honey
Whisk together fresh lemon juice and honey in a small bowl, then pour this over the diced fruit. The lemon juice brightens the overall taste and prevents browning, while honey adds a lovely natural sweetness. Toss gently to coat the fruit evenly, then refrigerate to let the flavors meld beautifully.
Step 3: Prepare the Cinnamon Sugar and Tortilla Chips
While the fruit marinates, preheat your oven to 350°F and line baking sheets with parchment paper. In a small bowl, stir together the granulated sugar and cinnamon. Lightly spray your tortillas with coconut oil cooking spray or brush with melted butter, then sprinkle generously with the cinnamon sugar mixture. Stack the tortillas and cut them into triangles for perfectly sized chips.
Step 4: Bake the Chips
Arrange the tortilla triangles evenly on the baking sheets. Bake in the preheated oven for 10-12 minutes, flipping them halfway through baking to ensure both sides become perfectly crisp and golden. Keep an eye on them so they don’t burn, as the sugar can caramelize quickly!
Step 5: Stir in Fresh Basil and Serve
Chop fresh basil finely and stir it gently into the chilled fruit salsa, adding a subtle herbal kick that makes this recipe truly unique. Serve the fruit salsa chilled alongside the warm cinnamon chips for a delightful contrast in temperature and texture.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
A sprinkle of finely chopped fresh basil or a few mint leaves on top can add a beautiful, fragrant touch to the salsa. For extra flare, you might also sprinkle a tiny dusting of cinnamon or a zest of lemon to enhance the fresh, bright flavors just before serving.
Side Dishes
Fruit Salsa with Cinnamon Chips Recipe pairs wonderfully with light, summery sides like vanilla yogurt or a mild cream cheese dip for dipping the chips, or even alongside a simple chilled green salad. It also makes a great sweet contrast served with grilled chicken or fish!
Creative Ways to Present
Serve the salsa in a large, clear glass bowl to show off the vibrant fruit colors. You can also spoon the salsa into individual small cups and top each with a crisp cinnamon chip for easy, mess-free serving at parties. Another fun idea is to fill small edible cups like mini bell peppers or cucumber slices with salsa and chip pieces for finger-friendly bites.
Make Ahead and Storage
Storing Leftovers
You can store any leftover fruit salsa and cinnamon chips separately in airtight containers in the refrigerator. The salsa will stay fresh for about 2 days, but the chips might lose their crispness if stored together with the salsa, so keep them apart for the best texture when ready to serve again.
Freezing
Freezing the fresh fruit salsa is not recommended because the fruit will become mushy when thawed. The cinnamon chips also do not freeze well as they tend to lose their crunch. It’s best to enjoy this recipe fresh for that perfect balance of textures and flavors.
Reheating
If you have leftover cinnamon chips that have gone soft, you can quickly crisp them up again in a warm oven at 300°F for a few minutes. No reheating is needed for the salsa; just give it a gentle stir before serving to redistribute the juices.
FAQs
Can I use other fruits in this Fruit Salsa with Cinnamon Chips Recipe?
Absolutely! Feel free to swap in fruits like blueberries, pineapple, or raspberries depending on what’s fresh and available. Just aim for similar sizes so everything mixes well.
Is there a vegan option for the cinnamon chips?
Yes, simply use coconut oil cooking spray or melted coconut oil instead of butter to keep the recipe vegan-friendly while still achieving crispy, flavorful chips.
How long does it take to make this recipe?
The prep time is about 17 minutes, with around 8 minutes of baking time for the chips, so you can have this tasty treat ready in under 30 minutes.
Can I prepare the fruit salsa without the basil?
You can, but the fresh basil adds a wonderful aromatic lift that complements the sweet and tangy fruits beautifully. If you don’t have basil, a small amount of fresh mint can be a delicious substitute.
What’s the best way to serve the cinnamon chips with the salsa?
Serve the cinnamon chips warm or at room temperature alongside the chilled fruit salsa for the best contrast in texture and temperature. This combination is what makes the Fruit Salsa with Cinnamon Chips Recipe so special and addictively good!
Final Thoughts
If you are looking for a deliciously fresh, colorful, and fun recipe to brighten your day or impress your guests, this Fruit Salsa with Cinnamon Chips Recipe is a must-try. It’s so easy to make but tastes like a gourmet treat. Grab your favorite fruits, whip up the cinnamon chips, and enjoy every sweet, juicy bite!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 17 minutes
- Cook Time: 12 minutes
- Total Time: 29 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant fruit salsa paired with crispy cinnamon chips made from baked tortillas. This easy-to-make recipe combines diced peaches, mango, kiwis, and strawberries with a honey-lemon dressing and fresh basil for a sweet and tangy treat, complemented perfectly by warm, cinnamon-spiced tortilla chips.
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 tablespoon fresh lemon juice (juice of half a lemon)
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter
Instructions
- Prepare the Fruit: Peel and chop all the fruit into small pieces. Combine the diced peaches, mango, kiwis, and strawberries in a large bowl.
- Make the Dressing: In a small bowl, mix together the fresh lemon juice and honey. Pour this mixture over the chopped fruit and toss well to coat. Refrigerate the fruit salsa to chill and allow flavors to meld.
- Preheat Oven & Prepare Sugar Mixture: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon to create the cinnamon sugar.
- Prepare Tortillas: Lightly spray both sides of the tortillas with coconut oil cooking spray or brush with melted butter. Sprinkle each tortilla generously with the cinnamon sugar. Stack the tortillas and cut them into triangle-shaped chips.
- Bake Cinnamon Chips: Arrange the tortilla triangles on the prepared baking sheets in a single layer. Bake for 10-12 minutes at 350°F, flipping the chips halfway through baking to ensure even crispness and golden edges.
- Finish and Serve: Stir the chopped fresh basil into the chilled fruit salsa. Serve the fruit salsa alongside the warm cinnamon chips for a delightful contrast of flavors and textures.
Notes
- For a lower sugar option, reduce the honey and sugar amounts or substitute with agave syrup or maple syrup.
- Use gluten-free or grain-free tortillas to make this dessert gluten-free.
- Fresh basil adds a unique flavor but can be omitted or substituted with mint if preferred.
- Make sure to watch the chips closely in the oven to avoid burning, as baking times may vary depending on your oven.
- This fruit salsa is best served fresh but can be refrigerated for up to 24 hours.
