Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips turns colorful fresh fruit into something that feels a little special without making it complicated. Juicy strawberries, sweet mango, crisp apple, kiwi, and pineapple are tossed with a light honey-lime dressing that brightens the fruit without making it overly sweet. A touch of vanilla rounds everything out, while fresh mint adds a clean, refreshing finish.

Then come the cinnamon chips. Flour tortillas are brushed with butter, sprinkled with cinnamon sugar, and baked until light, crisp, and perfect for scooping. The contrast between cool, juicy fruit and warm cinnamon is what makes this simple recipe so satisfying. Serve it for casual entertaining, brunch, showers, potlucks, or an afternoon snack. The chips can even be made ahead, leaving only a quick chop and toss before serving.

Recipe Yield: 8 servings

INGREDIENTS

Fruit Salsa
2 cups finely diced ripe strawberries
1 cup finely diced ripe but firm mango
1 cup finely diced crisp apple, such as Honeycrisp or Pink Lady
1 cup finely diced kiwi
3/4 cup finely diced ripe fresh pineapple, patted dry
1 tbsp honey
1 tbsp fresh lime juice
1 tsp finely grated lime zest
1/2 tsp vanilla extract
2 tsp finely chopped fresh mint
1/8 tsp kosher salt

Cinnamon Chips
8 (8-inch) flour tortillas
3 tbsp unsalted butter, melted
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1/8 tsp kosher salt

INSTRUCTIONS

1. Prepare the cinnamon sugar:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Stir sugar, cinnamon, and salt together in a small bowl.

2. Prepare the chips:
Lightly brush both sides of the tortillas with melted butter. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets.

3. Bake until crisp:
Sprinkle the tops evenly with cinnamon sugar. Bake for 8–11 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers look dry. Cool completely on the pans; the chips will crisp further as they cool.

4. Make the dressing:
Meanwhile, whisk honey, lime juice, lime zest, vanilla, and salt in a large bowl until smooth.

5. Toss the salsa:
Add strawberries, mango, apple, kiwi, pineapple, and mint. Gently toss just until evenly coated, taking care not to crush the softer fruit.

6. Chill and serve:
Refrigerate the fruit salsa for 15 minutes to let the flavors come together. Gently stir once more, then serve cold with the cooled cinnamon chips.

Helpful Tips to Perfect This Recipe

• Keep the fruit finely diced: Aim for roughly 1/4-inch pieces. Small, even pieces make the salsa easy to scoop and give each bite a good mix of fruit.
• Choose ripe fruit that still holds its shape: Especially for the mango, kiwi, and strawberries, very soft fruit can quickly turn the salsa watery or mushy when tossed.
• Remove excess pineapple moisture: After dicing, gently pat the pineapple dry. This keeps the honey-lime dressing lightly coating the fruit instead of pooling at the bottom.
• Trust the cooling time: The cinnamon chips may still feel slightly flexible when they first leave the oven. They become noticeably crisper as they cool, so avoid overbaking them for extra crunch.
• Keep the components separate until serving: The cinnamon chips can be made up to 2 days ahead and stored airtight at room temperature. For the freshest salsa, prepare it within a few hours of serving.