This fruit salsa with cinnamon chips is a fresh & delicious summer appetizer! Loaded with seasonal fruits, it’s always the hit of the party!

In this fruit salsa recipe, in-season summer fruits are finely diced, then tossed with a jam & honey “dressing” and served with some homemade cinnamon tortilla chips.

This recipe is a fresh and delicious summer appetizer (just like this layered Greek dip and bruschetta) that everyone absolutely loves! My kids ask me to make it all the time in the summer months.

This fruit salsa is such a crowd-pleaser that it is always the first appetizer to disappear at any party or barbecue!

Fruit Salsa Recipe: Ingredients & Substitutions 

• Seasonal fruit. I’ve given a list of our favorite combination of fruits to use in this recipe. You can substitute them with your favorites – or what you have on hand.
• Seedless jam. It’s important to use seedless jam or fruit preserves in this recipe. Our top 3 favorite varieties are strawberry jam/preserves, seedless raspberry jam, and apricot jam.
• Honey. agave or maple syrup work well too.
• Tortillas. We prefer to use flour tortillas for this recipe, but you can choose your favorite. Corn also work well. If you don’t want to make the cinnamon chips, try these Siete cinnamon chips – they are so delicious! Or you can use cinnamon sugar pita chips.
• Butter. melted coconut oil or ghee are good substitutes.
• Granulated sugar. white sugar or organic cane sugar are the best choices.

How To Make Fruit Salsa

Let’s walk through how to make fruit salsa together, and don’t forget to watch the video.

Begin by combining the jam, honey, vanilla and granulated sugar in a small bowl.

Then, put all the fruit in a large bowl – preferably one with a lid. Stir it together very gently.

Make sure to finely dice the fruit so it’s easy to eat, and so that there are pieces of each fruit in every bite. The only fruit not chopped are the raspberries.

Next, add the jam mixture and stir again – very gently so you don’t break down the fruit.

Then, put the lid on the bowl and chill in the refrigerator for at least 30 minutes, and up to overnight.

Make the Cinnamon Tortilla Chips

While the fruit salsa is chilling, make the cinnamon sugar chips. Begin by lightly greasing a large baking sheet.

Then, combine the cinnamon and sugar together in a small bowl.

Next, brush each tortilla with melted butter and then sprinkle cinnamon sugar over the melted butter.

Cut each tortilla into 8 triangular pieces, then spread them evenly on the prepared baking sheets.

Bake in the preheated oven for about 10 minutes, or until they are just barely golden brown and slightly puffed.

Then, transfer the cinnamon chips from the baking sheet to a wire rack to cool completely.

Serve

Transfer the fruit salsa to a serving bowl on a large platter, then arrange the cinnamon tortilla chips on the platter around the bowl. A chip and dip serving set is perfect for this.

It’s a great appetizer to your favorite barbecue recipes.

Store

Store leftover fruit salsa in an airtight container in the refrigerator for up to 3 days. Be sure to store the cinnamon chips separately, in an airtight container at room temperature.

Fruit Salsa Recipe FAQs

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