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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How far in advance do you think we could make this?
This recipe is best made the day of serving.
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?
Kim
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.
Look refreshing
What do you do with the lemon zest after you set it aside?
You add it in when you combine all ingredients in step 2.
Have you ever canned this salsa?
I haven’t tried canning this recipe.
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!
So glad everyone loved it! :)
Could I just make the cinnamon crisps? Would they still be flavorful?
Oh yes! They’re delicious to snack on!!
Sorry once again can’t have raspberries what can it be replaced with
You can leave the raspberries out of this recipe.
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.
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!
Delicious dipping idea!! Thanks for sharing!
I’ve made this several times using kiwi (no watermelon) and I LOVE it. Curious if anyone has ever tried to freeze this? I want to try next time and see how it turns out.
I imagine it would get a bit soft and watery when defrosting but I would love to hear how it turns out if you try freezing it, Abigail!
This looks fantastic I will have to try to make it this weekend! Thanks!
Thank you Holly for the lovely recipes.
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.
I mix it in in step 2 with all other ingredients. Enjoy!
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?
Absolutely! They’d be delicious with this!
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…
I don’t think this would do well canned but I haven’t tried it so I can’t say for sure.
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.
Your recipes are great something different and good really enjoy your blog thanks
Definitely a healthier option than bringing nachos to the next party! Thanks!
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!
Yay! I think any jam would be great in this recipe!! It would be awesome on pancakes!
Would frozen fruit work?
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.
How long can this fruit salsa keep for? If u make it the day before I plan to serve it will it be ok in the fridge?
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.
Do you add the lemon zest?