Fruit Salsa with Baked Cinnamon Tortilla Chips
Refreshing and so delicious, this sweet and tangy fruit salsa with baked cinnamon tortilla chips is super easy to whip up for a perfect snack or appetizer!
I can’t even tell you why it has taken me so long to fall in love with fruit salsa. Maybe it’s because I’m a true blue through and through lover of spicy salsa-and-chips kind of salsa? I can’t get enough. And apparently my heart doesn’t make room for salsa variations as often as it should.
But wow. Wow! Fruit salsa is amazing. We can’t stop with this stuff. Besides a little chopping, it comes together fast. And even those homemade baked cinnamon tortilla chips are speedy (and whoa, super yum).
What Fruit is best for fruit salsa?
The premise behind fruit salsa isn’t complicated. Throw a bunch of small-diced fruit in a bowl and whisk up a 2-ingredient “dressing” to pull all the flavors together.
I like to choose a combination of crunchy, tangy fruits as well as soft, sweet fruits. Flavor! Texture!
- apples (I prefer Honeycrisp or Pink Lady or Granny Smith)
- peaches or nectarines
The list really could go on and on. Except for bananas. Just, ew. Not in this recipe. I love me a banana in the right time and season, but in this fruit salsa recipe, they’ll ruin the whole thing with their tendency toward gloppy brown mushiness. Just say not to bananas in fruit salads forevermore.
Let’s talk about jam
The simple dressing in this fruit salsa recipe is two easy ingredients: jam and orange juice. Or lemon juice if you want it extra zippy.
I really think if you choose a jam you love the flavor of, it’ll work here. I’ve made this with strawberry, red raspberry, black raspberry jam and even apricot. Each one brings something a little yummy and special to the fruit salsa table. Obviously, the darker the jam, the darker the fruit salsa will look after mixing.
For the juice, I highly recommend freshly squeezing the juicy guts out of an orange or lemon vs squeezing the juice out of a bottle. The flavor will be bright and refreshing! If your jam is low-sugar or more tangy than sweet, you might want to dial down the orange or lemon juice.
Bake-Your-Own Cinnamon Tortilla Chips
I’d like to insist that those quickly baked cinnamon tortilla chips are non-negotiable. The combo of the crisp, sweet cinnamon crisp dipped in the juicy, sweet salsa is tremendous. So, so delicious!
However, I do have to admit after lots of, ahem, taste-testing that this fruit salsa is crazy delicious on its own. Like a good old-fashioned fruit salad. After the cinnamon and sugar tortilla tips were long gone (a few of my snacky kids went to town on the stack of “chips” when I wasn’t looking), I couldn’t stop digging into the remaining fruit salsa with a spoon.
The fruit flavors with that simple jam + citrus dressing are irresistible! This fruit salsa is perfect for a snack or simple appetizer, and it would be amazing at a party or bridal/baby shower type situation. Yum!
One Year Ago: One Pot Creamy Tomato Basil Pasta
Two Years Ago: Baked Parmesan Spaghetti Squash Fritters
Three Years Ago: Cookies and Cream Chocolate Chip Cookies
Four Years Ago: Fluffy Zucchini Cornbread
Five Years Ago: My Mom’s Famous Calico Baked Beans
Six Years Ago: Overnight Oatmeal Cinnamon Pancakes
Seven Years Ago: Homemade Chocolate Syrup for Chocolate Milk
Eight Years Ago: Buttermilk Lime Shortbread Bars
Fruit Salsa with Baked Cinnamon Tortilla Chips
Fruit Salsa (see note below for fruit variations):
- 1 cup small diced Granny Smith, Honeycrisp or Pink Lady apples (about 2 medium or 1 large)
- 1 cup small diced kiwi fruits, about 2-3 kiwis
- 1 cup small diced strawberries
- 1 cup small diced peaches or nectarines, about 1 large peach/nectarine
- 2 tablespoons jam (see note)
- 2 tablespoons freshly squeezed orange or lemon juice (see note)
Cinnamon Tortilla Chips:
- 5-8 flour tortillas, I use the 8-inch size
- Cinnamon and sugar
- For the fruit salsa: Combine the chopped fruit in a serving bowl.
- In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
- Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
- For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
- Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
- Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.
Recipe Source: adapted just a little from a recipe sent to me by a reader, Lisa M. (thanks, Lisa!)