Fruit Salsa with Cinnamon Chips

by Sabrina Snyder

Last Update:

4 Comments

10 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 30 minutes
Total Time 35 minutes
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Fresh Fruit Salsa is a refreshing unique salsa. A perfect appetizer for summer BBQ’s, brunch or as a topping for grilled meats. Try it today!

If you’ve tried all the classic salsas like Tomatillo Green Chili Salsa and Mango Salsa but want something unique to use for your next party, this is the perfect Fruit Dessert salsa for you. Fruit Salsa is going to be a big hit, and it may end up being one of your new favorite Appetizers to serve.

Close up of chip dipping into salsa
Close up of salsa served in white bowl
Hand dipping into salsa

Sabrina’s Fruit Salsa with Cinnamon Chips Recipe

Fruit Salsa is a great addition to a dessert selection. Easy to make, packed with vibrant flavors, and brightly colored and visually appealing. 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!

Recipe Card

Dinner, then Dessert

Fruit Salsa with Cinnamon Chips Recipe

Fresh Fruit Salsa is a refreshing unique salsa. A perfect appetizer for summer BBQ's, brunch or as a topping for grilled meats. Try it today!
Yield 10 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Close up of chip dipping into salsa
PrintRate

Ingredients
 

  • 2 kiwis , peeled and diced
  • 1 pound strawberries , chopped
  • 1 cup pineapple , chopped
  • 4 clementine tangerines , peeled, separated, and roughly chopped
  • 1-2 teaspoons lime zest , (zest of 1 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: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 204mg | Fiber: 3g | Sugar: 12g | Vitamin A: 281IU | Vitamin C: 59mg | Calcium: 31mg | Iron: 0.4mg

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Note from Sabrina

To prevent your fruit, like the apples, from browning, toss them in a splash of lemon juice right after cutting. Once everything is mixed together, let the salsa rest in the fridge for at least an hour. The chilling time allows the flavors to blend together and makes the salsa even more refreshing when you serve it.

Table of Contents

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About this Recipe

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, This salsa is also light enough to be perfect for an early brunch.

Serving Ideas

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 like Grilled Chicken and works as an incredible bust of sweet and savory. Try it on Grilled Flank Steak and Grilled Pork Chops too!

How to Store

  • Serve: When you are ready to serve, don’t leave your salsa out without refrigerating it for more than two hours.
  • Store: You can keep your salsa in a sealed container in the fridge for up to 5 days.
  • Freeze: This salsa does not freeze well, the texture of the fruits will not handle being frozen and defrosted.

Variations

  • 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.

More Delicious Salsa Recipes

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Salsa Pin 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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. 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.

    Reply

  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?

    Reply