This fruit salsa is made with fresh strawberries, mango & kiwi tossed in a simple honey lime dressing. Serve with easy homemade cinnamon tortilla chips for the perfect summer appetizer or snack!
This fruit salsa is showcases the flavors of summer in a bowl. The pops of color and refreshing flavors create a delicious, healthy snack that can be served as a simple snack or as part of a summer celebration. The cinnamon chips make the perfect vessel, or shovel, for enjoying the fruit salsa!
Why You'll Love This Recipe
- Great way to use fresh fruit - this recipe is the perfect way to showcase fruits that are in season during the summer!
- No added sugar - this recipe highlights the sweetness of the ripened fruit and honey is a great substitute to refined sugar. You don't have to feel guilty eating this!
- Quick & easy - you can be serving this recipe within half an hour from start to finish! Make the chips first and while they are baking, make the salsa!
- Mango, kiwi & strawberry - other fruits such as raspberries, blueberries or peaches could also be used or added. The key is to choose fruit that is ripe as this will achieve the perfectly sweet flavor.
- Lime zest - adds some acid to balance nicely with the sweet fruit
- Honey lime dressing - I prefer the flavor of using honey versus sugar for this recipe. I wanted to play off the natural sweetness of the fruit without being obnoxiously sweet.
Step by Step Directions
- Make the cinnamon tortilla chips - cut your tortillas into 6 triangles. I use flour tortillas that are considered "fajita size" and are 6 inches in diameter. Toss triangles with melted butter and a mixture of cinnamon & sugar. Your hands are your best mixing utensils to get each tortilla triangle evenly coated. Place the tortillas in a single layer on baking sheet. Bake at 375 degrees for 12-15 until golden brown.
- Cut the fruit - dice the mango, kiwi and strawberries into small pieces and add the lime zest. You want the pieces small enough to fit a good variety of fruit on each chip you dip.
- Make the dressing - in a small bowl or mason jar combine honey and lime juice. Pour over the fruit and mix well.
- Rest - allow the salsa to sit for 20 to 30 minutes after making to allow the fruit to macerate, or draw out some of the fruit's natural juices.
- Serve! - scoop up the fruit using the baked cinnamon chips & enjoy!
This salsa would also be a great addition to use:
- on top of pancakes
- as an ice cream or frozen yogurt topping
- with yogurt & granola
- on it's own!
If you are short on time or would prefer to not make your own cinnamon chips, there are store-bought cinnamon sugar pita chips available that would work as a substitute.
As the salsa continues to sit, more juice will be released making the fruit softer. The salsa will still taste fine 1-2 days after it's made, but it may be less visually appealing than when it's fresh. Because of this, I would recommend making the Fruit Salsa the day it will be eaten.
The Cinnamon Chips can easily be made ahead of time and stored in an airtight container.
Adding other berries such as blueberry, raspberries or blackberries would be a nice addition. You could also add or substitute pineapple or peaches with great results.
Another citrus fruit such as lemon or orange could be used. This will change the overall flavor, but will still provide the right amount of acidity to the fruit along with a tasty flavor.
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Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Fruit Salsa with Cinnamon Chips
- 16 oz. strawberries
- 1 mango
- 3 kiwis
- zest of a lime about 1 tbsp.
- juice of half a lime about 1 tbsp.
- 2 tbsp. honey
- 8 6 inch flour tortillas
- 2 tbsp. butter melted
- 3 tbsp. white sugar
- ½ tsp. cinnamon
- Preheat the oven to 375 degrees.
- Cut each tortilla into 6 triangles and place in a large bowl. Add in melted butter and toss to coat.
- In a small bowl, combine white sugar & cinnamon. Add to tortillas and toss to coat well.
- Arrange tortilla triangles on a baking sheet in a single layer. Bake 12-15 minutes, flipping halfway through until tortillas are golden brown.
- Cut all fruit into a small dice and place in a mixing bowl. Mix in lime zest.
- In a separate bowl, whisk together lime juice & honey. Pour over fruit and toss to coat well.
- Allow to sit 20-30 minutes before serving. Store Fruit Salsa in the refrigerator for 2-3 days.
Helpful Equipment & Ingredient Links
- Other fresh fruit may be used. Peaches, blueberries or raspberries would be great additions!
- While the fruit salsa will keep for a few days, the longer it sits, the more juice will be given off and the colors of the fruit will start to run together. It will still taste fine, but may be less visually appealing.
- Store bought cinnamon pita chips can be used in place of the homemade chips.