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Let’s talk about fruit salsa for a quick minute. It’s fresh, it’s beautiful and I love it! Now imagine crispy cinnamon sugar chips made from flour tortillas, still warm from the oven.

Put them together, and I can’t think of a better snack! I call this fruit salsa my “summer in a bowl” treat—though let’s be real, you can enjoy it any time of year!

Dont’ worry! You can use whatever fruit you have on hand—from fresh strawberries to juicy peaches or even slices of mango salsa for a tropical twist.

Plus, a splash of lime juice (or lemon juice, if that’s what you’ve got) brightens up all those favorite fruits like sunshine in a bowl.

There’s hardly any cooking required—just a little chopping here and there. Bonus, right??

Now, let’s talk about those baked cinnamon tortilla chips: they’re thin, crispy, and lightly sprinkled with brown sugar and cinnamon.

It’s like a party on your plate! If you close your eyes while you munch, you might even taste a hint of carnival funnel cake.

They also make a great way to use up leftover tortillas that might be hanging around in your kitchen. Let’s make some Fruit Salsa!

Some of our other favorite FRUIT RECIPES we have on our site include: Easy Yogurt Fruit Smoothie Recipe, Tropical Fruit Salad with Honey Citrus Dressing Recipe, and Best Cheesecake Salad Recipe (Tropical Fruit).

honey drizzling over a bowl of fruit salsa

WHY THIS RECIPE WORKS:

Simple and Quick: With only a bit of cutting and baking, you can have this easy fruit salsa and crunchy chips ready in under 30 minutes—perfect for last-minute gatherings or late-night cravings.
Endlessly Adaptable: Swap out the fruits, change the citrus juice (try orange juice or lime juice), and even throw in more spices if you like.
Healthy-ish Treat: While it’s sweet, you’re still getting a bunch of vitamins from the lots of fruits.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Strawberries
Blueberries
Pineapple tidbits
Mandarin oranges
Kiwi
Honey
Lime juice
Lime zest
Granulated sugar
Ground cinnamon
Flour tortillas
Unsalted butter

HOW TO MAKE FRUIT SALSA:

Place the strawberries, blueberries, pineapple, mandarin oranges, and kiwi in a large bowl, set aside.
In a small bowl, whisk together the honey, lime juice, and lime zest until fully combined. 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.
On a clean workstation, take one of the tortillas and brush it lightly with the melted butter using a pastry brush. 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.

collage of images showing how to make the tortillas for fruit salsa

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO MAKE THE CHIPS?

Not at all!

If you’re in a hurry, you can serve the salsa with store-bought cinnamon sugar pita chips, cinnamon graham crackers, or even use it as a sweet salsa topping on ice cream.

However, making your own chips is super easy (and cheaper), and you get that fresh, warm crunch that store-bought items can’t beat.

WHAT OTHER FRUIT CAN I USE?

Just about any kinds of fruit you enjoy!

Fresh peaches, apples, grapes, or even melons work well.

If you love tropical fruits, toss in mango or papaya.

For a colorful combo, try mixing in blackberries or raspberries—the best results often come from using favorite fruits that are ripe and in season.

overhead image of fruit salsa served in glass bowl with tortillas

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ANY ADDITIONS?

There are always options here. Go ahead and make this recipe your own.

A dash of lemon juice if you want extra tang.
Chopped mint leaves for a fresh, herbal note.
A spoonful of fruit preserves to make the salsa sweeter (especially if your fruit is a bit tart).
A drizzle of maple syrup instead of honey for a subtle, rich flavor.
A sprinkle of brown sugar over the fruit if you want a deeper sweetness.
Grated coconut for a tropical vibe (amazing if you’re also adding mango).
A handful of red onion if you like a sweet-and-savory twist—just keep it finely chopped.
Cinnamon graham crackers for scooping if you run out of tortillas.
A dollop of whipped cream or cream cheese fruit dip on top of the salsa for dessert-like goodness.
Sliced bananas added right before serving to prevent browning (and because bananas + honey = yum!).

ANY SUBSTITUTIONS?

Yeppers. See the following list, haha!

Use brown sugar instead of white sugar if you prefer a more molasses-like taste on your chips.
Swap honey with agave or even a zero-calorie sweetener if you’re watching your sugar intake.
Corn tortillas can step in for flour tortillas if that’s all you have—just note the flavor and texture might differ.
Replace the lime with orange juice or lemon juice if you like a different citrus punch.
Vegan butter or coconut oil can replace the butter if you want a dairy-free option.
For a less sweet salsa, skip the honey altogether and rely on the fruit’s natural juices.

a hand holding a tortilla into fruit salsa

HOW TO STORE:

Refrigerator
Keep any leftover fresh fruit salsa in an airtight container in the fridge for up to 3 days.

It’s best if you can remove extra fruit juices with a good stir now and then, just to prevent fogginess.

Store the baked cinnamon tortilla chips separately in a zip-top bag or container at room temperature, and they’ll stay crispy for about a week.

Freezer
While you could freeze this summery fruit salsa, the texture might get mushy when thawed, so it’s not recommended for best results.

You can, however, freeze the leftover tortillas and make another batch of homemade cinnamon chips later—just defrost them and bake when you’re ready.

As for the salsa, it’s best to enjoy fresh or within a day or two.

DANA’S TIPS AND TRICKS:

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.

a hand holding up a tortilla with fruit salsa on it

Fruit Salsa is a fun, easy snack that shines at baby showers, summer cookout parties, or even an everyday dessert.

So grab a cutting board, gather your favorite fruits, and get ready to fall in love with this sweet, summery dish!

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If you’ve tried this FRUIT SALSA, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!