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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what do you do with the zest? you didn,t mention when to add the preserves.
In step 2, you gently combine all ingredients. Enjoy Patricia!
My husband is allergic to strawberries. Is there anything else I can use in their place?
You can easily leave out the strawberries and replace them with extra kiwi, other berries, or your favorite fruit! This recipe is very forgiving and would be delicious with so many different combinations! Other readers have used watermelon, grapes, and plums!
Could you make the tortilla chips the day before and store in an airtight container? Trying to do as much prep before our party as possibly.
Absolutely! Ensure they’re completely cool so they don’t steam at all. :) Enjoy!
Delicious! Brought this to many get-together and it’s always a hit!
I used honeydew instead of cantaloupe and sugar free raspberry preserves…omg this tastes amazing…with the cinnamon sugar chips…yummm…it going to be hard not to eat most of it before my guests arrive! Thanks for a great recipe !
When do you add preserves?
In step 2 when you combine all ingredients.
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. :)
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.
Your recipe calls for 1 lb of strawberries and 1/2 lb of raspberries, how much is that in cups?
Thanks! :)
A pound of strawberries is about 2 cups sliced. A half pound of raspberries is about 2 cups also. I hope this helps L!
Do you add the lemon zest?
We do in step 2 of the fruit salsa when combining all the ingredients. Hope that helps B J.
Looks great!!
Thanks Sherry!
Great Recipes! Thank you!
You’re welcome Myrna! Glad you enjoyed them!
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.
I am so glad you have enjoyed this recipe Robin!
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
The recipe ingredients call for 1 cup of melon or kiwi. Enjoy Amber!
Thank you!
Does this recipe call for pudding mix?? I seen in the one review she used powdered sugar because she didn’t have pudding mix.
This recipe does not use pudding mix although I have a fruit salad with pudding mix.
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.
I’m so glad your family loved this Darlene!
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.
So glad you loved it!
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.
It helps with cutting. I spread the tortillas out before baking them.
Thank you for this greeeeeeeeat recipe.
You’re welcome Barb! So glad you loved it!
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.
Glad to hear that it was such a hit!
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.
So glad your family loves this as much as mine!