Fruit salsa and cinnamon chips – the perfect Summer dessert or appetizer! Fresh, easy and so delicious. My whole family loves this fruit salsa recipe!
By Jen of Yummy Healthy Easy for I Heart Nap Time.
Fruit Salsa Recipe
This fruit salsa is one of my family’s favorite snacks of all time…especially in the Summer! The cinnamon chips paired with the fruit salsa is the PERFECT combination and the flavors together are out of this world! Plus the fruit salsa is SO easy to make. It doesn’t take long at all and tastes absolutely fantastic. I especially love to make the fruit salsa in the Summer because all of the produce is in season and it all tastes so amazing and fresh! But don’t get me wrong, the cinnamon chips are equally amazing and delicious. They are crispy, sugary and such a great compliment to the fruit salsa. Together they are a match made in Summertime heaven!
In this fruit salsa recipe, I like to use strawberries, kiwi, raspberries and blueberries. This combination of fruit tastes really great together, but you could honestly add in pretty much any fruit and it would still be delicious! Just place all fruit in a bowl, add the preserves and mix together! It doesn’t get any more simple than that! And to make the cinnamon chips, coat the tortillas with the cinnamon and sugar mixture, cut into pieces and bake for 8-10 minutes. So so simple and full of flavor. I am just obsessed with this fruit salsa recipe and cinnamon chips!
Other fruits that can be added to fruit salsa
Love this fruit salsa? You’ll like these other fruit recipes too:
- Fruit Pizza
- Grilled Fruit Kabobs
- Easy Strawberry Fruit Dip
- Breakfast Fruit Tarts
- Grandma’s Ambrosia Fruit Salad
- Easy Baked Peaches with Cinnamon Sugar Topping
Fruit Salsa and Cinnamon Chips
- 16 ounces strawberries diced
- 2 kiwi peeled and diced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 3 tablespoons sugar-free apricot preserves or jam
- 4 flour tortillas I used soft taco size
- cooking spray
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
- On a large plate, combine the sugar and cinnamon. Spray each tortilla front and back and carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
- With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool.
- Meanwhile, combine the fruit and the preserves in a medium sized bowl. Serve with cooled cinnamon chips and enjoy!