This fruit salsa with cinnamon chips is one of those recipes that instantly brightens a gathering. I first made it during a summer cookout when I had an abundance of ripe fruit and a couple of hungry kids who needed a healthy, fun treat. The contrast between the cool, vibrant fruit mixture and the warm, crisp cinnamon-coated chips always wins over guests. The salsa is juicy but not watery, thanks to a light dressing made from honey, lemon, and a touch of preserves to bind flavors together.

What makes this combination special is the balance of textures and flavors: the natural sweetness and acidity of the berries and stone fruits, the tropical notes from mango, the pop of kiwi, and the toasty cinnamon-sugar crunch of the chips. I’ve brought this to picnics, potlucks, and simple weeknight desserts — it travels well and is forgiving if you substitute fruit based on seasonality. Each element is straightforward, so it’s a great recipe to teach children or to pull together last-minute when company’s on the way.

Ingredients

• Flour tortillas: Use six 6-inch flour tortillas (I like Pillsbury or Mission) because they bake into consistently crisp chips; fresh tortillas give a lighter, flakier crunch.
• Granulated sugar: 1/4 cup provides just enough sweetness on the chips; superfine sugar melts more evenly, but regular granulated is fine.
• Ground cinnamon: 3/4 teaspoon — choose Ceylon for delicate flavor or Saigon cinnamon for a stronger, spicier note.
• Butter: 3 tablespoons melted (Land O Lakes or Plugrá) to help the cinnamon-sugar adhere and to brown the chips; substitute neutral oil if dairy-free.
• Strawberries: 16 ounces, diced small — ripe but firm berries hold texture and release bright juices without turning mushy.
• Mangoes or peaches: Two ripe mangoes, peeled and diced, or two peeled peaches if you prefer a softer, tangy-sweet profile.
• Kiwis: Three, peeled and diced to add a tart, slightly tropical acidity and vibrant color contrast.
• Blueberries: 1/2 pint — small bursts of sweetness and color; fresh is best for texture.
• Honey: 2 1/2 tablespoons to sweeten and bind the fruit dressing with a floral note.
• Fresh lemon juice: 2 1/2 tablespoons (about 1 medium lemon) to brighten flavors and prevent fruit from oxidizing.
• Strawberry or seedless raspberry preserves: 2 1/2 tablespoons (Bonne Maman or Smucker’s) for body and a glossy finish without large seeds.

Instructions

Prepare the Cinnamon-Sugar: Preheat the oven to 400ºF. In a small bowl, whisk together 1/4 cup sugar and 3/4 teaspoon ground cinnamon until uniform. This blend should be free of clumps so it melts evenly on warm chips. Butter and Slice the Tortillas: Place six 6-inch flour tortillas on a baking sheet. Brush each tortilla evenly with 3 tablespoons melted butter; focus on the surface so the cinnamon-sugar sticks. Use a pizza cutter to slice each tortilla into 6 wedges (like a pie) so you get 36 chips total that brown uniformly. Bake to Crisp: Sprinkle the cinnamon-sugar evenly over the buttered tortillas. Bake at 400ºF for 10 to 12 minutes — watch closely after 8 minutes: edges should be golden brown and centers dry to the touch. Remove and cool completely on a rack to ensure crispness. Make the Dressing: In a small bowl, whisk together 2 1/2 tablespoons honey, 2 1/2 tablespoons fresh lemon juice, and 2 1/2 tablespoons seedless preserves until smooth. The preserves add body and help the dressing cling without making the fruit soggy. Assemble the Fruit Mixture: In a large bowl, combine 16 ounces diced strawberries, 2 diced mangoes (or peaches), 3 diced kiwis, and 1/2 pint blueberries. Pour the honey-lemon-preserve dressing over the fruit and gently fold to combine, keeping fruit pieces intact. Chill for at least 20 minutes before serving to let flavors meld. Serve: Arrange the fruit salsa in a shallow bowl and serve with warm or room-temperature cinnamon chips. For portability, keep chips in an airtight container and bring the chilled salsa in a separate bowl to prevent sogginess.

Storage Tips

Store cinnamon chips in an airtight container at room temperature; they remain crisp for up to four days. If chips soften, re-crisp them on a baking sheet at 325ºF for 3–5 minutes. Refrigerate the fruit salsa in a sealed container for up to 48 hours; beyond that the fruit loses texture and color. For longer storage, freeze diced mango separately in a single layer, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator and fold into fresh berries just before serving to avoid excess water.

Ingredient Substitutions

If you need a gluten-free version, use gluten-free flour tortillas or lightly brush and bake corn tortillas (they brown faster—watch carefully). For a dairy-free option, substitute melted coconut oil or a neutral oil for butter; chips will crisp slightly differently but remain delicious. Swap honey for maple syrup to keep it vegetarian-friendly while changing the flavor profile slightly. If raspberries are your preserve of choice, use seedless raspberry preserves or blend whole raspberries to avoid seeds; alternatively, a tablespoon of apricot jam works well for a subtler sweetness.

Serving Suggestions

Serve the salsa in a shallow bowl with cinnamon chips fanned around it for a colorful centerpiece. Garnish with a sprig of fresh mint or a light dusting of finely grated lime zest for brightness. Pairing ideas include a scoop of vanilla ice cream or a dollop of Greek yogurt for a creamy contrast, or serve it alongside sparkling wine or lemonade for brunch. For a savory twist, add a small bowl of mascarpone or cream cheese sweetened with a touch of honey for dipping.

Seasonal Adaptations

In summer, emphasize stone fruits and ripe mangoes. In early fall, swap mango for pear or apple (use a squeeze of lemon to prevent browning) and add a pinch of nutmeg to the chips. Winter versions can incorporate pomegranate arils and winter citrus like cut-up blood orange, with the dressing adjusted to include orange juice instead of lemon. For spring, boost the greens with finely chopped basil or mint and add kiwi for color and tang.

Meal Prep Tips

Dice fruit in the morning and store in a single layer in a container with a paper towel to absorb excess moisture; add the dressing just before serving to keep pieces intact. Make chips up to three days ahead and keep them sealed in a glass jar or tin to lock in crunch. If packing for lunches, include chips in a separate compartment or container and bring a small dressing cup to refresh the salsa at the table. Label containers with a date and consume salsa within 48 hours for best flavor.

This little bowl of brightness is an effortless way to turn simple fruit into something festive — and the cinnamon chips add that playful crunch that keeps everyone reaching for more. Try it with your favorite seasonal fruits and make it part of your regular entertaining rotation.