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!
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!
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).
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!
Fruit Salsa with Cinnamon Crisps
Ingredients
For the Cinnamon Crisps
- 10 large flour tortillas 10-inch
- cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
For the Fruit Salsa
- 1 lemon zested & juiced
- 2 granny smith apples
- 1 pound fresh strawberries
- 1 cup melon finely diced your favorite variety or kiwi
- ½ pound raspberries
- 4 tablespoons fruit preserves I used raspberry
Instructions
CINNAMON CRISPS
- Preheat oven to 350°F. 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.
FRUIT SALSA
- Zest and juice the lemon. Set aside.
- Peel and finely chop the apple. Add 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and melon (or kiwi).
- In a large bowl, gently combine the chopped apples, strawberries, melon, raspberries, preserves, and the zest from the lemon. The raspberries will break apart a bit.
- Allow to sit at room temperature at least 15 minutes before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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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!
The food processor didn’t puree the fruit too much?
how do i print the recipe?
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.
Will sugar free raspberry preserves work just as well?
Absolutely!
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!!
As a rule how long does this last once mix up ? Or is it best eaten the same day ?
We have eaten it the next day as well, it gets softer but is still delicious… it’s never lasted longer than that. ;)
This looks super yummy! I can’t wait to try it. Going to get the stuff to make it this weekend.
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!
Yes that would definitely work (and probably taste delicious!)
This recipe looks delicious! Unfortunately I have a kiwi allergy – is there another fruit you would suggest using as an alternative to kiwi?
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!
Try adding pears instead of kiwi.
I made mine with cantaloupe since we don’t care for kiwi. It was delicious and didn’t last long.
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
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! :)
I am not a suavy in the kitchen, the zest it just the yellow outter part, and you use the zest from the entire lemon?
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.
I think this would be good, if you added the fruit to the taco shell and rolled it up like a tortilla
Yummy idea!
Would this freeze well?
I don’t think this would freeze well. The fruit is fresh and if it were frozen it would get soggy.
You can freeze it as well…I have made this and froze it. It is fine. Apples are still crunchy.
How long does it take to thaw? Do you just thaw in the fridge overnight?
Can I make the chips 2 days early?
Absolutely! Just store them at room temperature in a sealed container or Ziploc bag.
I made this for my sons birthday ! It was a total hit !
I used the leftovers over vanilla icecream ….very yummy !
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.
I am sure that would work wonderfully!
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.
Do you put the lemon zest in the mix?
Yes add it in with all ingredients in step 5. :)
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
The lemon zest is added with the berry mixture in step 2. (The recipe was updated so the numbers changed).
How many servings does this recipe yield?
Approximately 10 snack sized servings.
How many servings would I need for a party? We will have other appetizers, but I want to make enough.
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.
I have 50 people
I would definitely triple the recipe for 50 people. Please let me know how it works out!
Do you think the fruit salsa would hold up overnight or would it get too mushy? Thanks :)
It is delicious the next day! :)
What about making it for lunches all week? Do you think it would be okay?
It will be ok for about 2 days but I wouldn’t keep it for a week. The fresh strawberries will get too soft.
You can freeze it as well…
where and how do i get these recipes at a later date
I Pin recipes I see so I can pull them up with Pinterest later :-)