Fruit Salsa with Cinnamon Crisps

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Fruit Salsa is a dessert meets dip that nobody can resist.  Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!Fresh fruit salsa with cinnamon crisps recipe. This homemade fruit salsa is so easy and very delicious! It will be the hit of any party!

Fruit Salsa with Cinnamon Crisps

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Fruit Salsa is a recipe I’ve been making pretty much forever.  This isn’t a typical salsa in the sense that it doesn’t have any savory notes to it (like cilantro or onion), it’s more like a sweet berry fruit salad in a scoopable form.

It’s the perfect light summer snack or appetizer and a delicious treat to serve at a potluck or bridal shower (and I always seem to have to double the recipe)!

This recipe starts with ripe juicy berries and fresh summer watermelon and then I like to add in diced apples for a little bit of crunch.  You can certainly add in any kind of fruit to this recipe, kiwi, pineapple and mango are amazing in this recipe too!

There is a bit of chopping involved in this recipe, I used one of my favorite kitchen tools to make it super quick!  This chopper has saved me countless hours in the kitchen; I use this thing to cut everything…  salsa, chili, peppers, onions… you name it!  LOVE this thing!

Fruit Salsa is a dessert meets dip that nobody can resist.  Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!The cinnamon crisps can be made up to 4 days ahead of time, cooled and stored in an airtight container. I usually spray them with cooking spray but you can also brush them with a bit of butter if you prefer. If you don’t want to make your own cinnamon crisps, you can serve this with store bought cinnamon sugar chips for scooping.  We also sometimes spoon it over ice cream or onto angel food cake (especially if we’re lucky enough to have leftovers because if it sits overnight the fruit releases juices).

Fresh fruit salsa with cinnamon crisps recipe. This homemade fruit salsa is so easy and very delicious! It will be the hit of any party!

It’s amazing how something so fresh and simple can be so delicious, and my kids most certainly think of this as a treat!  Fruit salsa is the perfect dish for any occasion and can be served as an appetizer, snack, dessert or really any ol’ time of day!

Fresh fruit salsa with homemade cinnamon crisps and fruit ion the side
4.89 from 9 votes
Review Recipe

Fruit Salsa with Cinnamon Crisps

Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Course Dessert
Cuisine American
Fruit Salsa is a dessert meets dip that nobody can ever resist. Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!


  • 10 flour tortillas 10″
  • Cooking spray or Olive Oil Spray
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 2 granny smith apples
  • 1 lemon
  • 1 cup finely diced melon your favorite variety or kiwi
  • 1 lb strawberries
  • 1/2 lb raspberries
  • 4 tablespoons preserves I used raspberry

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  • Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
  • Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
  • Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
  • Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  • Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
  • Allow to sit at room temperature at least 15 minutes before serving.

Nutrition Information

Calories: 241, Carbohydrates: 51g, Protein: 4g, Fat: 3g, Sodium: 265mg, Potassium: 310mg, Fiber: 5g, Sugar: 25g, Vitamin A: 50IU, Vitamin C: 54.7mg, Calcium: 68mg, Iron: 1.9mg
Keyword fruit salsa


One of my favorite recipes! Easy and amazing, fresh fruit salsa with cinnamon crisps recipe. This homemade fruit salsa is so easy and very delicious! It will be the hit of any party!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I made this and it’s really good but super watery. What did I do wrong or how do I minimize how watery it is? I put it in a strainer to reduce liquid but 10 mins later it had a fair amount of liquid again. Any tips would be appreciated. :)

    1. I usually try to make it the day I am serving it. You can keep it for about 24 hours but it does produce a bit of liquid. Some fruit is just juicier and likely you made it just right! It’s a great idea to strain it if you prefer less liquid.

    1. A pound of strawberries is about 2 cups sliced. A half pound of raspberries is about 2 cups also. I hope this helps L!

  2. I’ve made this recipe twice now, and both times everyone loved it. I didn’t have any melon, so I substituted mango instead, but still used the kiwi along with the other ingredients. It was amazing and everyone raved about it! I even made it for a salsa contest at work, and it won!

    Thanks for sharing this recipe.5 stars

  3. How much melon, kiwi, etc do you add to it? It says 1/2lb for raspberries and a pound of strawberries but no measurements for the melon. TIA

  4. Does this recipe call for pudding mix?? I seen in the one review she used powdered sugar because she didn’t have pudding mix.

  5. Holly, I made this for a family gathering over Labor Day weekend and it was a HUGE hit. People loved the chips both with and without the fruit salsa. Thank you for sharing your recipe. This will be one I’ll be adding to my kids recipe scrapbooks.5 stars

  6. OMG! This is AMAZING! just finished making it and I don’t think I will make it to the dinner party without eating the entire thing! I didn’t have any raspberries, so just added more strawberries and another kiwi. It was fine to do numerous batches of chips because chopping the fruit took a little while. 

  7. Question on the tortilla crisps. It says working in batches of three, spray and sprinkle accordingly, then stack the three tortillas on top of each other to cut then bake. Is stacking them in three’s just supposed to help with cutting? Do they stay in the layer of three to bake or do you pull them apart to bake? You have a count of ten tortillas which does not add up to always working in batches of three.

    Thank you.

  8. I made this salsa for a party last Saturday and it got rave reviews, every one loved it. One of the guests was a chef and he said he was going to make it for a party he was having, he loved too. Thank you.

  9. Delicious! I have been duly-appointed to bring this to every family gathering, LOL! Everyone just loves this fruit salsa, however, I’m beginning to think they enjoy the cinnamon crisps even more! Thanks for this great recipe.5 stars

  10. Oh shoot! NVM. I need to read more carefully. LOL

    I had a salsa like this a few years ago at a pool party and loved it. It was more puréed however, so that is what I plan to do. Make it more salsa-like than pico de Gallo.


  11. I made it for my family! It was really good. I used powder sugar instead because i didn’t have pudding mix. It was a hit. I also put some mango and peach5 stars

  12. I’m making this for a group of only 4, will the full recipe leave me with lots left over, should I half it?

    1. It will make a generous amount of fruit salsa, if you have no interest in leftovers, I would reduce the recipe. This does store well for up to 4 days in the fridge also, in case you want more later!

  13. This is absolutely ahhmaazzing!! I used pineapple preserves instead of the raspberry and I added cantaloupe instead of kiwi! Yummy so good to my tummy lol

    1. I love the idea of adding cantaloupe! I will have to try that this summer! I am glad you enjoyed the recipe, Danielle!

  14. Since I’m not a raspberry fan, I used blackberries and blackberry preserves, it was a big hit at my bff’s grandchild reveal party.

  15. Thanks for posting this, Holly! It is so good! I had several girlfriends visiting for a long over- due reunion. We hadn’t seen each other in 20 years. The first night we decided to give this a try. One friend made the cinnamon crisps,one grabbed the apples, another the melon and I did the berries. We had a fun time in the kitchen chopping and catching up.
    It went well with a bottle (or two) of wine and good conversation.
    Definitely sharing this.

    1. I’m so glad you enjoyed this recipe… catching up in the kitchen with wine and friends is literally my favorite way to spend an evening! :)

  16. Looking forward to trying there recipes for fruit Salas and Cinnamon Crispe.they sound great.let you know how I like them when I try them.

  17. I just saw your fruit salsa recipe and it’s on my list to make! Have you ever made it with jalapeño jelly for the preserves? If no, do you think this would be a good mix?


    1. I haven’t tried it with Jalapeno jelly. The flavor of this salsa is more like a dessert rather than a savory fruit salsa (such as mango salsa that has onion and cilantro) so I’m not sure if it would work.

  18. I’ve made this salsa twice now and each time I’ve gotten so many compliments! It’s so simple but a little time consuming with all of the chopping. It’s completely worth the effort though! Delicious!

  19. Has anyone ever made the crisps with corn tortillas? I am planning on taking this to an event with several gluten free people and need to find an alternative.

    1. I just came from a brunch where this was served with mini (bite-size) flavored rice cakes. The person that brought them had chocolate, caramel, and apples and cinnamon flavors. It was perfect! Great flavors and too small for double dipping!

  20. I made the fruit cinnamon chips salad and it was big hit. I have a question was do you do with the lemon zest? Thank you for sharing.

  21. I have some Stacy’s cinnamon pita chips that I need to use up. Do you think they would work well with this so that I don’t have to make the tortilla crisps?

  22. Looks really good, with berries having a short season to buy at a decent price (right now in MN) do you think this could be adapted to can? Most salsa’s you can like in a water bath…

  23. I am allergic to kiwi’s and I don’t eat melon, so we use seedless grapes, we have been making it with grapes, strawberries and apples for probably 15 years or more.

  24. Wwi was so inspired with this recipe I stopped what I was doing and took all my fruits on hand and whipped it up in a matter of 10 minutes! I didn’t have enough raspberry jam so I used peach/apricot jam instead. I can’t wait to surprise my husband with this in top of pancakes this morning! When I read the recipe it was like a lightbulb moment…why didn’t I think of this before now?! Duh! I’m so excited!

        1. Hi Marci, for this recipe fresh fruit is best so that it holds its shape and crunch. If using frozen fruit I worry it would be too liquidy.

    1. I usually try to make it the day I am serving it. You can keep it about 24 hours but it does produce a little bit of liquid.

    1. I haven’t tried it in the processor. You want decent sized pieces so I’d worry things might become mushy. I’d love to hear how it works out if you do try it!

  25. Wondering if I could use frozen raspberries instead and purée them instead of using preserves to reduce the sugar content ?

  26. Made this yesterday to take to trivia night. HUGE hit.Added a bit of banana, others liked i; I thought it too strong even with a small amount. Substituted frozen pie cherries (not dark/sweet) for the kiwi. The chips were glorious as well. Thank you for the recipe!

  27. This is one of my favorite recipes. I love it. Thanks for a great one we use it all the time. Even before I actually met you. xo San

  28. This is a healthy and delicious fruit salsa. I cannot wait to make it. I will also make the cinnamon crisps as well. I have saved the recipe so have to shop for a few items and then I will be tasting my fruit salsa with cinnamon crisps. Thank you for the recipes.

  29. A bit of a silly question- if you stack the tortillas to cut them , do you unstack them to bake or bake them in stacks? ?

  30. I made this for a party where one person is allergic to strawberries so I substituted them with watermelon. I made both versions and both were a hit! Thank you

  31. I made this as an appetizer for our Easter lunch and it was a huge success. I used the fruits mentioned in the recipe but will use peaches instead of raspberries next time. It is really pretty and very good. An even bigger hit was the chips which haven’t been mentioned as much. Everyone loved them and they are super easy to make. Thanks so much for sharing this recipe. A great big A+ rating for it.5 stars

  32. What do you spray the tortillas with? I am assuming cooking spray, but I want to make sure! Sorry if I missed it, I looked a few times but didnt see any spray ingredients.

  33. I’m going to make this next weekend. Can I prepare this a day in advance. Also I just bought the cinnamon pita chips to save time. What did you use to chop everything up so small?

    1. I do find this is best on the first day but it can definitely be made ahead of time and will be just fine. For cutting the fruit I use this chopper (Perfect for everything from Salsa to prepping veggies for chili).

  34. I am trying this soon. It has to be good with any fruit added together and any jam or jelly. The fruit coming into season and all season. I think the person that pureed some of the fruit to replace jelly was smart and any fruit could be used for that. The soft taco idea was good. Other chips or crackers would work probably, too. Enjoy, I will soon.

  35. I’ve made this many times over the years but without the raspberries. I used apple jelly instead. It rarely lasts till the next day at my house. I once made it for a party and was told the only problem with it was that she couldn’t suck the fruit through a straw or she would have eaten the whole bowl!

  36. This sounds wonderful! I’m going to try it with angel food cake, and Greek yogurt. Also I’m going to mix it up with some peaches, blueberries, mango pineapple… the possibility’s are endless!

  37. Made this for bible study and everyone devoured it. I added the petite grapes for that added color and flavor. My children want this as part of their after school snacks. DELICIOUS!

  38. Just made this. Used a food processor to chop the fruit. Added blackberries and a peach. Also used smuckers all natural raspberry fruit spread and whole wheat tortillas. Taking it to a family cookout! Yum!

    1. There is a pink print button on the top right corner of the actual recipe (above the photo where the ingredients are listed). Hope that helps.

  39. Every single time I make this for ladies bible study I get another gal who wants my recipe. ! I have family and friends that request I make this at all our get togethers. Its a beautiful mix of flavors! I like to mix a few blueberries and black berries in too. Ive also mixed in peaches and pears as well. The possibilities are endless!!

    1. We have eaten it the next day as well, it gets softer but is still delicious… it’s never lasted longer than that. ;)

  40. Hi Holly. I love this idea. But if I don’t have cooking spray, do you think brushing the tortillas with a bit of melted butter would work too? Thanks!

  41. This recipe looks delicious! Unfortunately I have a kiwi allergy – is there another fruit you would suggest using as an alternative to kiwi?

    1. You can easily leave out the kiwi and replace it with extra strawberries (or your favorite fruit!). This recipe is very forgiving and would be delicious with so many different combinations!

  42. I have to make this for 100 students! I dont know if I could just triple it and it be enough and make enough crisps for them or if i just just x10 the recipe

    1. Hmm, it’s hard to say. Each tortilla will need about 1TBS of Fruit salsa (16 TBS per cup…) you could decide how many you think each person needs (depending on the event and if there will be other snacks served) and figure out how many cups of Fruit Salsa you need that way. Hope that helps! :)

    1. Yes, it’s just the yellow part (it contains all of the essential oils, the white part is quite bitter so try not to get white). I use a very fine zester like this one here.

  43. I made this for my sons birthday ! It was a total hit !
    I used the leftovers over vanilla icecream ….very yummy !

  44. I’m curious to try this recipe without the preserves to make it healthier, instead puree the raspberries and some of the strawberries to create the liquid part of the recipe.

  45. Tried it just now. Fun to make and very good. I highly recommend this recipe. I didn’t follow quantities exactly. Just chopped and mixed. The chips are fun to make too. You won’t be sorry with this one.

      1. I was looking in your comments about the lemon zest it says to add it and step 5 but where is Step 5 all I have is step 1 and 2

        1. This makes about 10 small servings so it would depend how many other dishes you are serving as well as how many guests you have attending. If I had over 12 people I would likely double the recipe.