Bright, refreshing, and bursting with tropical flavor, this Tropical Fruit Salsa with Homemade Cinnamon Chips is the perfect sweet appetizer, snack, or summer dessert. Juicy pineapple, mango, kiwi, and strawberries are tossed with honey, fresh lime juice, and mint, then paired with crispy homemade cinnamon-sugar tortilla chips for an irresistible combination everyone will love.
Why You’ll Love This Recipe
- Easy to make with fresh fruit
- Perfect for parties, picnics, and potlucks
- Homemade cinnamon chips are crisp and delicious
- Naturally colorful and refreshing
- Great make-ahead fruit salsa
- Family-friendly and kid-approved
- Ready in about 25 minutes
Ingredients
For the Cinnamon Chips
- 1 (15-ounce) package flour tortillas (10 tortillas)
- ¼ cup butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Tropical Fruit Salsa
- 1 cup diced pineapple (fresh or canned, drained)
- 1 medium mango, peeled and diced
- 2 kiwis, peeled and diced
- 1½ cups diced fresh strawberries
- ⅛ cup honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh mint
Instructions
Make the Cinnamon Chips
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the sugar, cinnamon, and nutmeg.
- Brush both sides of each tortilla lightly with melted butter.
- Sprinkle evenly with the cinnamon-sugar mixture.
- Cut each tortilla into 8 triangles using a pizza cutter or sharp knife.
- Arrange the tortilla triangles in a single layer on a baking sheet.
- Bake for about 10 minutes, or until lightly golden and crisp.
- Transfer the chips to a wire rack to cool completely. Repeat with the remaining tortillas if needed.
Prepare the Fruit Salsa
- In a medium bowl, combine the diced pineapple, mango, kiwi, and strawberries.
- Drizzle with honey and fresh lime juice.
- Add the chopped fresh mint.
- Gently toss until all of the fruit is evenly coated.
- Serve the Tropical Fruit Salsa with Homemade Cinnamon Chips immediately, or chill for 15–30 minutes for even brighter flavor.
Tips & Tricks
- Use ripe fruit for the sweetest flavor.
- Pat canned pineapple dry to prevent watery salsa.
- Chill the salsa before serving for a refreshing treat.
- Bake the cinnamon chips until just golden to keep them crisp without overbrowning.
- Add blueberries or raspberries for extra color.
- A pinch of chili powder or Tajín adds a sweet-and-spicy twist.
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer, Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Fresh pineapple delivers the best texture, but canned pineapple works well when drained thoroughly.
- Fresh mint adds brightness but can be omitted if preferred.
- Whole wheat tortillas can be substituted for a heartier chip.
- Leftover cinnamon chips are delicious with yogurt, ice cream, or fruit dip.
Nutrition (Approximate Per Serving)
- Calories: 245
- Protein: 3g
- Carbohydrates: 39g
- Fat: 9g
- Fiber: 3g
- Sugar: 20g
FAQ
Can I make the fruit salsa ahead of time?
Yes. Prepare it up to 8 hours in advance and refrigerate. Stir gently before serving.
How do I keep the fruit fresh?
The lime juice helps slow browning and keeps the fruit tasting fresh.
Can I use frozen fruit?
Fresh fruit is recommended for the best texture, but thawed and well-drained frozen fruit can work if necessary.
How do I store leftover cinnamon chips?
Keep them in an airtight container at room temperature for up to 5 days.
Can I add other fruits?
Absolutely. Blueberries, raspberries, peaches, grapes, or oranges all make delicious additions.
Storage
Fruit Salsa: Store in an airtight container in the refrigerator for up to 2 days.
Cinnamon Chips: Store separately in an airtight container at room temperature for up to 5 days.
Serving Tip: Keep the salsa and chips separate until serving to maintain the chips’ crisp texture.
Similar Recipes
Tropical Fruit Salsa with Homemade Cinnamon Chips
Ingredients
For the Cinnamon Chips
- 1 15-ounce package flour tortillas (10 tortillas)
- ¼ cup butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Tropical Fruit Salsa
- 1 cup diced pineapple fresh or canned, drained
- 1 medium mango peeled and diced
- 2 kiwis peeled and diced
- 1½ cups diced fresh strawberries
- ⅛ cup honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh mint
Instructions
Make the Cinnamon Chips
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the sugar, cinnamon, and nutmeg.
- Brush both sides of each tortilla lightly with melted butter.
- Sprinkle evenly with the cinnamon-sugar mixture.
- Cut each tortilla into 8 triangles using a pizza cutter or sharp knife.
- Arrange the tortilla triangles in a single layer on a baking sheet.
- Bake for about 10 minutes, or until lightly golden and crisp.
- Transfer the chips to a wire rack to cool completely. Repeat with the remaining tortillas if needed.
Prepare the Fruit Salsa
- In a medium bowl, combine the diced pineapple, mango, kiwi, and strawberries.
- Drizzle with honey and fresh lime juice.
- Add the chopped fresh mint.
- Gently toss until all of the fruit is evenly coated.
- Serve the Tropical Fruit Salsa with Homemade Cinnamon Chips immediately, or chill for 15–30 minutes for even brighter flavor.
Notes
- Fresh pineapple delivers the best texture, but canned pineapple works well when drained thoroughly.
- Fresh mint adds brightness but can be omitted if preferred.
- Whole wheat tortillas can be substituted for a heartier chip.
- Leftover cinnamon chips are delicious with yogurt, ice cream, or fruit dip.
Conclusion
This Tropical Fruit Salsa with Homemade Cinnamon Chips is the perfect combination of sweet, fresh, and crunchy. With vibrant tropical fruit, refreshing lime and mint, and crisp homemade cinnamon chips, it’s a crowd-pleasing recipe that’s ideal for parties, summer gatherings, brunches, or a light dessert. Easy to prepare and full of color, it’s sure to become a favorite for every occasion.