Fruit Salsa with Baked Cinnamon Tortilla Chips

Refreshing and so delicious, this sweet and tangy fruit salsa with baked cinnamon tortilla chips is super easy to whip up for a perfect snack or appetizer!

White shallow bowl with mixed fruit salsa.

I can’t even tell you why it has taken me so long to fall in love with fruit salsa. Maybe it’s because I’m a true blue through and through lover of spicy salsa-and-chips kind of salsa? I can’t get enough. And apparently my heart doesn’t make room for salsa variations as often as it should.

But wow. Wow! Fruit salsa is amazing. We can’t stop with this stuff. Besides a little chopping, it comes together fast. And even those homemade baked cinnamon tortilla chips are speedy (and whoa, super yum).

Small white bowl with fruit salsa with baked cinnamon tortilla chips.

The premise behind fruit salsa isn’t complicated. Throw a bunch of small-diced fruit in a bowl and whisk up a 2-ingredient “dressing” to pull all the flavors together.

I like to choose a combination of crunchy, tangy fruits as well as soft, sweet fruits. Flavor! Texture!

apples (I prefer Honeycrisp or Pink Lady or Granny Smith)
strawberries
kiwis
peaches or nectarines
blueberries
mangos

The list really could go on and on. Except for bananas. Just, ew. Not in this recipe. I love me a banana in the right time and season, but in this fruit salsa recipe, they’ll ruin the whole thing with their tendency toward gloppy brown mushiness. Just say not to bananas in fruit salads forevermore.

White bowl with diced apples, kiwis, peaches and strawberries. Top down view of white shallow bowl with mixed fruit salsa.

The simple dressing in this fruit salsa recipe is two easy ingredients: jam and orange juice. Or lemon juice if you want it extra zippy.

I really think if you choose a jam you love the flavor of, it’ll work here. I’ve made this with strawberry, red raspberry, black raspberry jam and even apricot. Each one brings something a little yummy and special to the fruit salsa table. Obviously, the darker the jam, the darker the fruit salsa will look after mixing.

For the juice, I highly recommend freshly squeezing the juicy guts out of an orange or lemon vs squeezing the juice out of a bottle. The flavor will be bright and refreshing! If your jam is low-sugar or more tangy than sweet, you might want to dial down the orange or lemon juice.

Baked cinnamon tortilla chips on wood cutting board.

I’d like to insist that those quickly baked cinnamon tortilla chips are non-negotiable. The combo of the crisp, sweet cinnamon crisp dipped in the juicy, sweet salsa is tremendous. So, so delicious!

However, I do have to admit after lots of, ahem, taste-testing that this fruit salsa is crazy delicious on its own. Like a good old-fashioned fruit salad. After the cinnamon and sugar tortilla tips were long gone (a few of my snacky kids went to town on the stack of “chips” when I wasn’t looking), I couldn’t stop digging into the remaining fruit salsa with a spoon.

The fruit flavors with that simple jam + citrus dressing are irresistible! This fruit salsa is perfect for a snack or simple appetizer, and it would be amazing at a party or bridal/baby shower type situation. Yum!

Top down view of white shallow bowl with mixed fruit salsa.

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Yield:
6 servings

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Fruit Salsa with Baked Cinnamon Tortilla Chips

Ingredients

Fruit Salsa (see note below for fruit variations):

1 cup small diced Granny Smith, Honeycrisp or Pink Lady apples (about 2 medium or 1 large)
1 cup small diced kiwi fruits (about 2-3 kiwis)
1 cup small diced strawberries (about 6 ounces)
1 cup small diced peaches or nectarines (about 1 large peach/nectarine)
2 tablespoons jam (see note)
2 tablespoons freshly squeezed orange or lemon juice (see note)

Cinnamon Tortilla Chips:

5-8 flour tortillas (I use the 8-inch size)
Butter
Cinnamon and sugar

Instructions

For the fruit salsa: Combine the chopped fruit in a serving bowl.
In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.

Notes

Jam: I prefer using berry jam in this recipe (in the photos, I used seedless black raspberry jam which makes the fruit salsa darker in color). Really any kind of jam that you like will work here – I’ve also used strawberry, red raspberry and even apricot.

Orange vs lemon juice: for a mildly sweet citrusy flavor, use orange juice. For a bit more tang and citrusy punch, go with the lemon. Or use half of each.

Fruit: I usually just eyeball the amounts of fruit – you want about 5-6 cups total. The fruit is obviously very easily altered to what you have on hand. I like using a combination of crisp and soft fruits. Other fruits I’ve used with good results are: blueberries, raspberries, mangos. But never bananas. Never, ever bananas.