Easy Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fruit salsa in glass serving bowl with cinnamon tortilla chips arranged around the edges.

5 from 1 vote

Easy Fruit Salsa with Cinnamon Sugar Tortilla Chips

Easy Fruit Salsa with Cinnamon Sugar Tortilla Chips is a fresh fruit salsa recipe that’s beginner-friendly and easy to make ahead. Finely diced apples, strawberries, and peaches are coated in a light fruit-preserve sauce and chilled while the homemade cinnamon chips bake.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 226kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Cutting board
Chef’s Knife
Small Mixing bowl
Baking sheet
Pastry brush

Ingredients

Fruit Salsa

1 large Honeycrisp apple finely diced
16 ounces strawberries finely diced
2 ripe peaches finely diced
2 tablespoons fresh lemon juice
2 tablespoons fruit preserves such as strawberry, peach, apricot, or orange marmalade
1 tablespoon honey
2 tablespoons fresh mint finely chopped, optional

Cinnamon Sugar Tortilla Chips

8 flour tortillas 8-inch
3 tablespoons melted butter
¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Add the diced Honeycrisp apple to a large mixing bowl and immediately toss with the lemon juice. Add the strawberries and peaches and toss gently to combine. Coating the apple right away helps slow browning and keeps the salsa looking fresh.
Add the preserves and honey. Stir gently until the fruit is evenly coated and the preserves are fully incorporated. If using mint, fold it in just before serving for the freshest flavor.
Cover and refrigerate for at least 30 minutes. As the fruit rests, the juices combine with the preserves and honey to create a light, naturally sweet sauce.
Preheat the oven to 350°F. Brush both sides of the tortillas with melted butter.
In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture evenly over both sides of the tortillas. Cut each tortilla into 8 wedges and arrange in a single layer on baking sheets.
Bake for 8 to 10 minutes, or until the chips are lightly golden and crisp around the edges. Allow them to cool completely on the baking sheet.
Transfer the chilled fruit salsa to a serving bowl and serve with the cinnamon sugar tortilla chips.

Video

Notes

Cooking Notes

Dice the apple, strawberries, and peaches into small, similar-size pieces so the salsa is easy to scoop. Let the tortilla chips cool completely because they become crisp as they sit.

Tips for Best Results

Toss the apple with lemon juice immediately after dicing to slow browning.
Use ripe but slightly firm fruit so the pieces hold their shape.
Arrange the tortilla wedges in one layer so they bake evenly.
Keep the salsa and cooled chips separate until serving to protect their texture.

How to Know It’s Ready

The fruit salsa should look glossy with distinct pieces of fruit and a light sauce at the bottom. The tortilla chips are ready when their edges are lightly golden and they become crisp after cooling.

Nutrition