I love this recipe because it feels refreshing, simple, and easy to make in about 30 minutes. The fruit salsa is naturally sweet with just a little sugar and lemon juice to bring out the flavors.
I also like serving it with homemade cinnamon chips because they add a crisp, buttery texture that makes the fruit taste even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fruit salsa:
1 cup finely chopped fresh strawberries 1 medium navel orange, peeled and finely chopped 3 medium kiwifruit, peeled and finely chopped 1 can (8 ounces) unsweetened crushed pineapple, drained 1 tablespoon lemon juice 1-1/2 teaspoons sugar
For the cinnamon chips:
10 flour tortillas, 8 inches 1/4 cup butter, melted 1/3 cup sugar 1 teaspoon ground cinnamon
Directions
I add the strawberries, orange, kiwi, crushed pineapple, lemon juice, and sugar to a large bowl. I gently stir everything together so the fruit stays fresh and juicy.
I refrigerate the salsa until I am ready to serve it.
For the cinnamon chips, I brush the tortillas with melted butter, then cut each tortilla into eight wedges.
I place the wedges on an ungreased baking sheet and sprinkle them with sugar and cinnamon.
I preheat the oven to 350°F and bake the chips for 5 to 10 minutes, until they are crisp.
I serve the fruit salsa chilled with the warm or cooled cinnamon chips.
Servings and timing
This recipe takes about 30 minutes total.
It makes about 1 cup of fruit salsa, plus cinnamon chips for serving.
Variations
I sometimes add diced mango, peaches, blueberries, or apples for extra flavor and texture.
I also like adding a little lime juice instead of lemon juice for a brighter citrus taste.
For a sweeter version, I add a small drizzle of honey. For extra crunch, I serve it with graham crackers instead of cinnamon chips.
storage/reheating
I store the fruit salsa in an airtight container in the refrigerator for up to 2 days. I like to stir it gently before serving because the fruit can release juice as it sits.
I store the cinnamon chips separately in an airtight container at room temperature for about 2 to 3 days.
I do not reheat the fruit salsa. If the chips soften, I warm them briefly in the oven until crisp again.
FAQs
Can I make fruit salsa ahead of time?
Yes, I can make the fruit salsa a few hours ahead and keep it chilled until serving.
Can I use frozen fruit?
I prefer fresh fruit because it keeps the salsa from becoming too watery. If I use frozen fruit, I thaw and drain it well first.
Can I make the cinnamon chips ahead?
Yes, I can bake the cinnamon chips ahead and store them in an airtight container once they are completely cool.
What can I serve with fruit salsa besides cinnamon chips?
I like serving it with graham crackers, pita chips, vanilla wafers, or plain tortilla chips.
How do I keep fruit salsa from getting watery?
I drain the pineapple well and chop the fruit finely without crushing it too much.
Conclusion
This fruit salsa is a bright, easy recipe that I like making when I want something fresh and sweet. The chilled fruit and crispy cinnamon chips make a simple combination that works well for parties, snacks, or dessert.
