Fruit Salsa

Fresh Fruit Salsa is a great fresh, tangy party food, great for appetizers or desserts. Also perfect as a topping for grilled meats!

If you’ve tried all the classic salsas like Tomatillo Green Chili Salsa and want something unique to use for your next party, this is the salsa for you. Easy to make, packed with bright flavors, and brightly colored and visually appealing, Fruit Salsa is going to be a big hit, and it may end up being one of your new favorite Appetizer Recipes.

Fruit Salsa in bowl with cinnamon chip dipping

FRUIT SALSA

Cinnamon Sugar Tortilla Chips are the perfect dipper for this Fruit Salsa. Cinnamon adds a rich, full taste to the chips and makes them more interesting than your average store-bought brand. Great for any occasion, from a 4th of July BBQ to a casual get together with friends, Fruit Salsa is also light enough to be perfect for an early brunch.

Fruit Salsa is also a great addition to a dessert selection. None of your friends or family will be able to resist taking a scoop of this sweet, tangy fruit blend as a palate cleanser before trying another one of your desserts!

Fruit salsa can also be used as a unique topping for grilled meats at a summer barbecue. The tangy flavors will help cut the smokiness of the grilled meats and works as an incredible compliment to lightly seasoned chicken, pork, or steak.

MORE PERFECT APPETIZER DIPS

HOW DO YOU MAKE FRUIT SALSA?

  • Cut the fruit: Make sure you dice the apples last to minimize browning.
  • Refrigerate: Allow the salsa to cool for at least 30 minutes before serving, this allows the flavors to combine.

Fruit Salsa with cinnamon chips top-down with chip scooping

VARIATIONS ON FRUIT SALSA

  • Berries: for some delicious bitter notes and a little extra texture, you can mix in some blueberries and blackberries.
  • Avocado: if you cut up a fresh avocado and arrange it next to the salsa, you get a yummy garnish that also looks great.
  • Apricot: try cutting up apricot and mixing it into the salsa for a zesty tang that goes really well with the cinnamon sugar chips.
  • Melon: watermelon is sweet and adds a splash of red, but be careful when you add it in. Watermelon has a lot of juice, so you should add it last to keep everything from getting mushy.

DELICIOUS FRUIT DESSERTS:

HOW LONG IS FRUIT SALSA GOOD?

  • Serve: You shouldn’t leave out your salsa without refrigerating it for more than two hours.
  • Store: You can keep your Fruit Salsa in a sealed container in the fridge for up to 5 days.
  • Freeze: Don’t freeze Fruit Salsa, the texture of the fruits will not handle being frozen and defrosted well.

Fruit Salsa with apples, strawberries, tangerines, pineapple and kiwi in bowl

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Fruit Salsa with Cinnamon Chips

Fresh Fruit Salsa is a great fresh, tangy party food, great for appetizers or desserts. Also perfect as a topping for grilled meats!
Yield 10 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 kiwis , peeled and diced
  • 1 pound strawberries , chopped
  • 1 cup pineapple , chopped
  • 4 clementine tangerines , peeled, separated, and roughly chopped
  • grated zest of one lime
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1 apple , this recipe used a Fuji apple but Granny Smith or other apples with sharp flavor would also work well

Instructions

  • Mix the chopped kiwis, strawberries, pineapple, tangerines, lime zest, lime juice, sugar, and cinnamon in a medium bowl.
  • Peel, core, and dice the apples and immediately toss together with the rest of the fruit.
  • Place in the refrigerator for 30 minutes.

Nutrition

Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 222mg | Fiber: 3g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 62mg | Calcium: 30mg | Iron: 1mg
Keyword: Fruit Salsa

Fruit Salsa collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. There are many variations of “fruit salad”. I make it with sweet apples, ripe banana [make sure it has brown spots for “ripe”], sweet fruits-blueberries, kiwi, apricot, peach, grapes, etc. Citric fruits can “ruin” the taste, careful how much you put in. Just make sure it’s sweet. I bring up to my daughter and grandkids frozen RIPE papaya and mango [not the mainland green and dry junk] to compliment everything. Careful with watermelon. Yes it can be too watery.
    If you like tart fruit salad, this is not your recipe.
    Have fun with various fruits during the year.
    BTW, I will occasionally put a little mayonnaise for variation unless someone is allergic to it. I have not tried adding nuts like pecans or pistachios.

  2. This looks good and I’d like to try this spring. Did I miss where the cinnamon chips are coming from? I don’t think I have seen in grocery store. I could make them but not sure if I should top tortilla chips with butter, sugar, and cinnamon?