Introduction

If you need a dessert that feels fun, fresh, and a little unexpected, fruit salsa with cinnamon sugar chips is the answer. It’s bright, juicy, naturally sweet, and easy to make—yet it always looks impressive on the table. Think of it as a “dip” made from diced fruit tossed in a glossy, lightly sweet fruit glaze. Every bite is packed with strawberries, apples, kiwi, and raspberries, with just enough sweetness to feel dessert-like without being heavy.

The best part is the contrast. The fruit salsa is chilled and refreshing, while the cinnamon chips are crisp, warm, and lightly caramelized. Scoop, crunch, repeat. This combo is perfect for parties, baby showers, potlucks, BBQs, or anytime you want something sweet that isn’t cake or cookies.

This recipe also plays well with whatever fruit you have. Swap in mango, pineapple, grapes, blueberries, or peaches depending on the season. The preserve glaze ties everything together, giving the fruit a gentle shine and a slightly jammy flavor that tastes like a dessert “sauce” without any complicated cooking.

Why You’ll Love This Recipe

• Fresh and colorful dessert that feels light and refreshing
• Easy to make ahead (chill the fruit, bake the chips)
• Kid-friendly and party-perfect—great for dipping and sharing
• Flexible—use whatever fruits and preserves you like

Equipment

• Two large baking sheets
• Parchment paper
• Large mixing bowl
• Microwave-safe bowl (or same mixing bowl)
• Cutting board
• Knife
• Measuring spoons
• Wire rack (for crisp chips)

Ingredients

Main Ingredients (Fruit Salsa)

• 3 Tbsp fruit preserves (any flavor)
• 2 Tbsp white sugar
• 1 Tbsp packed brown sugar
• 2 Golden Delicious apples, peeled, cored, and diced
• 2 kiwis, peeled and diced
• 1 lb strawberries, hulled and diced
• 1 (6-oz) package raspberries

Main Ingredients (Cinnamon Chips)

• 10 (10-inch) flour tortillas
• 3 Tbsp cinnamon-sugar
(or 2½ Tbsp white sugar + ½ tsp cinnamon)
• Butter-flavor cooking spray (or a light brush of melted butter)

Optional Ingredients

• A squeeze of lemon juice (helps apples stay bright)
• Pinch of salt in the cinnamon sugar (makes flavors pop)
• Extra preserves for a sweeter fruit “glaze”

Instructions

Step 1: Preparation

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Set aside a wire rack for cooling the chips (this keeps them crisp).

Step 2: Mixing / Assembling the Fruit Salsa

Place the fruit preserves in a large bowl and microwave for about 10 seconds, just until melted and easy to stir.

Stir in the white sugar and brown sugar until the mixture looks smooth and glossy.

Add the diced apples, kiwi, strawberries, and raspberries. Toss gently so you don’t crush the softer berries. Cover and chill for at least 15 minutes (or up to 2 hours) so the fruit gets juicy and the flavors blend.

Step 3: Making the Cinnamon Chips

Cut each tortilla into 8 wedges (like a pizza). Arrange wedges in a single layer on the prepared baking sheets.

Lightly coat the tortillas with cooking spray (or brush lightly with melted butter). Sprinkle evenly with cinnamon-sugar. Lightly spray again—this helps the topping stick and creates a crisp finish.

Bake for about 10 minutes, or until crisp. Timing can vary depending on tortilla thickness, so keep an eye on them during the last 2 minutes.

Step 4: Resting / Finishing

Cool chips on a wire rack for 15 minutes to fully crisp up.

Serve the chilled fruit salsa with cinnamon chips for dipping.

Tips & Notes

• Tip for best texture: Dice fruit small and evenly so it scoops easily.
• Tip for flavor enhancement: Choose preserves that match your fruit—strawberry, apricot, peach, or raspberry are great.
• Common mistake to avoid: Overbaking chips—once they brown, they can taste bitter.
• Optional substitutions: Use baked pita wedges or store-bought cinnamon chips when short on time.

Variations

Ingredient Variations

• Tropical salsa: Swap kiwi/raspberries for mango + pineapple
• Berry lovers: Use strawberries, blueberries, raspberries, and blackberries
• Fall version: Apples + pears + pomegranate with apricot preserves

Dietary Variations

• Vegan: Use tortillas and preserves that are vegan-friendly (many are) and use cooking spray instead of butter
• Gluten-free: Use gluten-free tortillas for the chips

Storage & Make-Ahead

• How to store leftovers: Keep fruit salsa covered in the fridge; store chips separately in an airtight container
• Refrigerator duration: Fruit salsa up to 2 days (best within 24 hours)
• Freezer instructions: Not recommended (fresh fruit gets watery)
• Make-ahead tips: Make fruit salsa up to 2 hours ahead and bake chips earlier the same day

Serving Suggestions

• Serve as a dessert dip for parties and gatherings
• Add a bowl of whipped cream or vanilla yogurt on the side
• Spoon fruit salsa over pancakes, waffles, or ice cream
• Pair with lemonade, iced tea, or sparkling water

Time Breakdown

• Preparation Time: 30 minutes
• Baking Time: 10 minutes
• Chilling Time: 15 minutes (up to 2 hours)
• Total Time: 55 minutes
• Servings : 10

Nutritional Information (Per Serving)

(Approx. per serving: 1 cup fruit + 8 chips)
• Calories: ~312
• Protein: ~7 g
• Carbohydrates: ~59 g
• Fat: ~6 g
• Sodium: ~462 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Swap fruits based on what’s fresh and affordable. If you don’t have preserves, you can use a little honey or maple syrup with a squeeze of lemon.

Can I make this recipe ahead of time?
Yes—make the fruit salsa 15 minutes to 2 hours ahead. Bake chips the same day so they stay crisp.

How do I reheat it properly?
The fruit salsa shouldn’t be reheated. If chips soften, crisp them in a 300°F oven for 3–5 minutes.

Can I freeze this recipe?
Not recommended. Fresh fruit becomes watery and loses texture after thawing.

Conclusion

This fruit salsa and cinnamon chip combo is a fresh, fun dessert that’s easy to prepare and perfect for sharing. The chilled fruit is bright and juicy, the chips are crisp and warmly spiced, and together they make an irresistible dip-and-crunch snack. Try it once, and it’ll become your go-to “quick dessert for a crowd.”