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Fruit Salsa is the brightest, easiest treat of the summer, a confetti of diced strawberries, blueberries, pineapple, mandarin oranges, and kiwi tossed in a quick honey lime dressing. My girls call it candy salsa, and we scoop it up with warm, crispy homemade cinnamon sugar tortilla chips. It comes together in minutes and is always the first thing gone at a cookout. If you love fresh dips, our savory pico de gallo is another quick favorite.
The honey lime dressing keeps the fruit glossy and fresh while the baked cinnamon chips add the perfect sweet crunch.
Fruit Salsa Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 32 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 190kcal
- 🌶️ Flavor Profile: Fresh, sweet, and citrusy fruit with warm cinnamon sugar crunch
- ✋ Difficulty: Beginner easy, as simple as our candied grapes
Quick Answer
Dice strawberries, pineapple, mandarin oranges, and kiwi and add them to a bowl with blueberries. Whisk together honey, fresh lime juice, and lime zest, pour it over the fruit, and toss to coat. Chill while you make the chips. Brush flour tortillas with melted butter, sprinkle with cinnamon sugar, cut into triangles, and bake at 350 degrees for 10 to 12 minutes until golden and crisp.
Jump to:
Why This Recipe Works
Click to see the technique science
- A rainbow of fresh fruit. Strawberries, blueberries, pineapple, mandarin oranges, and kiwi give you sweet variety, color, and texture in every scoop.
- Honey lime dressing. Just honey, lime juice, and zest brighten the fruit, add a little sweetness, and keep everything glossy and fresh.
- Homemade cinnamon chips. Baking your own cinnamon sugar tortilla chips means they are warm, crisp, and so much better than store bought.
- No cook fruit, easy chips. The salsa itself needs zero cooking, and the chips bake in about 12 minutes, so the whole thing is quick.
- A crowd favorite. Sweet, colorful, and fun to scoop, fruit salsa disappears fast at cookouts, showers, and summer parties.
Why You’ll Love This Recipe
- It is a fresh, colorful, naturally sweet treat that both kids and adults devour.
- The homemade baked cinnamon chips are warm, crisp, and easy to make in big batches.
- It is a guaranteed summer party hit, right alongside our candied grapes.
Key Ingredients
Fresh fruit, a little honey and lime, and a few pantry staples for the chips are all you need.
- Mixed fresh fruit: Strawberries, blueberries, pineapple, mandarin oranges, and kiwi give a sweet, colorful mix. Use what is freshest.
- Honey and lime: Whisked together with lime zest into a light dressing that brightens the fruit without overpowering it.
- Flour tortillas: Brushed with butter and baked into crisp, sturdy cinnamon sugar dippers.
- Cinnamon and sugar: The classic sweet coating that turns plain tortillas into irresistible chips.
- Butter: Brushed on the tortillas so the cinnamon sugar sticks and the chips crisp up golden.
See recipe card for exact quantities.
Variations and Substitutions
Fruit salsa is endlessly flexible, so use what you have.
- Swap in raspberries, blackberries, mango, peaches, or grapes depending on the season.
- Add a tablespoon of finely chopped fresh mint or basil for a herby twist.
- Use a splash of orange juice in place of some of the lime for a sweeter dressing.
- Serve it over a scoop of vanilla ice cream or alongside our mini cheesecakes for dessert.
How to Make Fruit Salsa
- Place the diced strawberries, blueberries, pineapple, mandarin oranges, and kiwi in a large bowl.
- Whisk together the honey, lime juice, and lime zest, pour it over the fruit, and toss to combine. Cover and chill while you make the chips.
- Brush each flour tortilla with melted butter and sprinkle both sides with cinnamon sugar, stacking the tortillas as you go.
- Cut the stack of tortillas into 6 triangles and separate them into a single layer on foil lined sheet trays.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes, until lightly golden. The chips crisp up more as they cool.
- Cool the chips on a wire rack, then serve them with the chilled fruit salsa.
Recipe Tips & Tricks
- Dice the fruit small and evenly so it scoops easily onto the chips like a real salsa.
- Drain the pineapple and mandarin oranges well so the salsa does not get watery.
- Watch the chips closely near the end, since they go from golden to too dark quickly.
- Let the chips cool on a rack so they crisp up fully instead of steaming on the pan.
- Add the dressing just before serving if making far ahead, so the fruit stays fresh and bright.
- Make extra chips because they vanish, and store any extras in an airtight bag once fully cool.
Serving Ideas and Suggestions
Fruit salsa is made for sharing, so pile it into a big bowl in the center of the table with a basket of warm cinnamon chips and watch it disappear. It is the perfect light, sweet ending to a summer cookout.
It is right at home on a dessert table next to our mini cheesecakes and a creamy tiramisu pie, giving guests a fresh, fruity option.
Leftover fruit salsa is delicious spooned over yogurt, oatmeal, pancakes, or ice cream the next day, so do not let any go to waste.
Fruit Salsa FAQs
You can dice the fruit a few hours ahead and store it covered in the fridge. For the freshest result, toss it with the honey lime dressing within a couple hours of serving so the fruit stays bright and does not get watery.
Sturdy, sweet fruits hold up best, like strawberries, blueberries, pineapple, mandarin oranges, kiwi, mango, and grapes. Avoid very soft fruits like ripe bananas that turn mushy once tossed in dressing.
Bake the chips until lightly golden, then cool them completely on a wire rack so steam escapes. Store fully cooled chips in an airtight container or bag, and re crisp in a warm oven if needed.
Yes, store bought cinnamon sugar tortilla chips or graham crackers work in a pinch. The homemade baked chips are easy though, and taste fresher and crispier than most packaged options.
Fruit salsa is best the day it is made but keeps in an airtight container in the fridge for up to 2 days. The fruit softens over time, so enjoy leftovers spooned over yogurt or ice cream.
Fruit salsa is mostly fresh fruit sweetened with a little honey, so it is a lighter, naturally sweet treat. Serve it with fresh fruit alone for dipping if you want to skip the cinnamon chips entirely.
Made this fruit salsa with cinnamon chips? I would love to hear how it turned out, leave a comment and a star rating below and tell me which fruits you used!
Fruit Salsa with Baked Cinnamon Tortilla Chips
Ingredients
- 1 pound strawberries stems removed, small diced
- 1 pint blueberries
- 1 cup pineapple tidbits drained
- 1 cup small-diced mandarin oranges
- 2 kiwi peeled, small diced
- 3 tablespoons honey
- 1 tablespoon lime juice fresh squeezed
- zest of 1 lime
For the tortillas:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 10 fajita sized flour tortillas
- 2 tablespoons unsalted butter melted
Instructions
- Place the strawberries, blueberries, pineapple, mandarin oranges, and kiwi in a large bowl, set aside.1 pound strawberries, 1 pint blueberries, 1 cup pineapple tidbits, 1 cup small-diced mandarin oranges, 2 kiwi
- In a small bowl, whisk together the honey, lime juice, and lime zest until fully combined.3 tablespoons honey, 1 tablespoon lime juice, zest of 1 lime
- Pour the sauce over the fruit in the bowl and toss to combine. Cover with plastic wrap and place in the fridge while you make the tortilla chips. This will help the flavors to combine in the salsa.
- Preheat the oven to 350°F. Line two large sheet trays with foil and set them aside. In a small bowl, mix together the sugar and cinnamon, set aside.1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- On a clean workstation, take one of the tortillas and brush it lightly with the melted butter using a pastry brush.10 fajita sized flour tortillas, 2 tablespoons unsalted butter
- Sprinkle evenly with the cinnamon sugar, turn it over and brush the other side with butter and sprinkle with more cinnamon sugar.
- Stack another tortilla on top of the first one, brush the top with melted butter and sprinkle with cinnamon sugar, flip it over and repeat with the butter and sugar mixture. Keep doing this, stacking, brushing, sprinkling with all the tortillas.
- Use all of the butter and cinnamon/sugar mixture.
- You will now have a stack of tortillas. Cut the stack into 6th’s, so now you have 6 triangles.
- Separate the triangles and lay them out in a single layer over the two sheet trays. You will need to bake the trays separately.
- Place the first tray into the oven and bake for 10-12 minutes until lightly golden brown. Keep in mind the tortillas will crisp as they cool.
- Once the tortillas are done, take them off the tray and lay them on a wire rack to cool. Repeat with the second tray.
- Once the chips are cool, serve with the fruit salsa.
Notes
- Cut Fruit Evenly: A sharp knife or food chopper helps get those small pieces so the salsa blends well—nobody wants a giant chunk overshadowing the other fruits.
- Don’t Overbake the Chips: They can go from perfectly golden to burnt in seconds. Keep an eye on them, and remember they crisp as they cool.
- Try a Pizza Cutter: Instead of a pizza cutter just for pizza, use it to slice your tortillas—it’s quick and easy, especially if you’re making a large batch.
- Add Fruit to Taste: If you’re not a pineapple fan, leave it out. Love blueberries? Toss in extra! This recipe is a great way to experiment with whatever’s in season.
- Make It a Dessert Topping: Leftover salsa is amazing on top of angel food cake, ice cream, or even a yogurt parfaits for a breakfast treat.
- Let the Salsa Rest: Give the salsa a little time to chill before serving so all the flavors come together. This step is crucial—salsa rest for about 30 minutes is good enough.
Nutrition
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