For a sweet and fresh treat, make Fruit Salsa with Cinnamon Tortilla Chips. You’ll love this colorful fruit-filled salsa and crisp baked chips sprinkled with cinnamon and sugar.
Fruit Salsa with Cinnamon Tortilla Chips
Chips and salsa is one of our most favorite snacks right now, so we decided to try something new by making this delicious Fruit Salsa with Cinnamon Tortilla Chips. It is so good! Just sweet enough, but also so fresh and tart with all of the fruit and lemon combining into a perfect fruit salsa. This isn’t a traditional salsa recipe that you would find in a Mexican restaurant, it’s more like a sweet berry fruit salad.
The tortilla chips are baked in the oven just until crisp. The sprinkle of cinnamon and sugar adds just the right flavor and balances with the fruit salsa so well.
If you love snacking on fruit salsa, be sure to also check out our awesome Peach Salsa and Watermelon Salsa recipes.
The Ingredients
(the exact measurements and full recipe instructions are below in the printable recipe card):
- 8 ounces fresh raspberries – cut the raspberries in half to be a good size for the salsa. They will also break down a bit in the salsa.
- 1 pound fresh strawberries – remove the stems and leaves, then dice the strawberries into small pieces.
- 1/4 of a cantaloupe – remove the seeds and the peel, then dice the cantaloupe into small pieces.
- 2 Granny Smith apples – peel the apples and remove the core, then dice the apples into small pieces.
- Lemon – you’ll be using both the lemon zest and the juice from the lemon in the fruit salsa.
- 1/4 cup seedless raspberry jam – the jam adds extra sweetness and flavor to the salsa.
- 10-inch flour tortillas – you’ll use 8 of the tortillas to make baked cinnamon sugar chips.
- Non-stick cooking spray – the cooking spray keeps the tortillas from sticking while also causing the cinnamon and sugar to adhere to the tortillas.
- Granulated sugar and ground cinnamon
How To Make Fruit Salsa with Cinnamon Tortilla Chips
- Combine all of the fruit and berries in a large mixing bowl. Add the zest of the lemon and the juice from the lemon, plus the seedless raspberry jam.
- Mix the fruit salsa together, then set aside.
- Spray the tortillas on both sides with the non-stick cooking spray, then combine the sugar and cinnamon and sprinkle on the tortillas. Cut each tortilla into 8 wedges. Spread the tortillas out on cookie sheets, then bake at 350ºF for 8-12 minutes, just until they begin to brown.
- Cool the tortilla chips on the cookie sheets. They will get crispier as they cool.
- Serve the fruit salsa chilled or at room temperature with the cinnamon sugar chips.
Variations
Feel free to get creative with your fruit salsa! This salsa is a bit tart and just sweet enough. If you find you would like it to be sweeter, just add granulated sugar until it reaches your desired level of sweetness. Here are some variations you might enjoy:
- Strawberry jam – you can use 1/4 cup of strawberry jam instead of the raspberry
- Lime – feel free to swap out the lemon juice and zest for lime. Limes are usually smaller, so you may need to use two limes.
- Kiwi – Kiwi is a great replacement for any of the fruit in the salsa. Try using diced kiwi instead of cantaloupe.
- Peaches – peaches are delicious in this salsa when used in place of the cantaloupe.
How to Store
Store in an airtight container in the refrigerator for up to three days. The tortilla chips can be kept in a paper bag or a zip top bag at room temperature for up to three days as well.
How To Serve Fruit Salsa:
- Cinnamon Chips: If you don’t want to make your own cinnamon chips, you can serve this with store bought cinnamon sugar chips for scooping.
- Ice Cream: Spoon over vanilla ice cream for a delicious treat.
- Cake: We love to eat this over angel food cake or any white cake.
Other Summer Dips and Fruit Salads You Will Love
- Easy Orange Creamsicle Salad
- Black Bean and Corn Salad
- Orange Creamsicle Dip
- Crack Dip
- Cherry Fluff Salad
- Key Lime Dip
Fruit Salsa with Cinnamon Tortilla Chips
Ingredients
Fruit Salsa
- 8 ounces fresh raspberries cut in half
- 1 pound fresh strawberries stems removed, diced into small pieces
- 1/4 of a small cantaloupe melon seeds and skin removed, diced into small pieces
- 2 Granny Smith apples peeled and cored, diced into small pieces
- 1 lemon
- 1/4 cup seedless raspberry jam
Cinnamon Sugar Chips
- 8 10-inch flour tortillas
- non-stick cooking spray
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.
- Zest the lemon and add the zest to the mixed fruit. Cut the lemon in half and squeeze the juice into a small bowl. Remove the lemon seeds from the juice. Pour the juice over the fruit in the bowl; mix well.
- Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.
- Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla. Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans.
- Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.
- Remove the chips from the cookie sheets with a spatula and place on a serving dish.
- Serve the fruit salsa with the cinnamon sugar tortilla chips.
Nutrition
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7 comments on “Fruit Salsa with Cinnamon Tortilla Chips”
Just made this it is so good we cheated and bought cinnamon graham crackers crumbled up in a bowl. can you freeze this since it makes so much?
I wouldn’t recommend freezing the salsa.
Can’t wait to make this!
I have got to try this, it sounds yummy, and all my favorite fruits
You could always make it spicy, Kick it up a notch with jalapeno!
Great idea!
They make jalapeño jam. Use that in lieu of the raspberry jam. We put jalapeño jelly or jam on top of a block of cream cheese serve with crackers.