Fruit Salsa is a dessert meets dip that nobody can resist. Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to!
Fruit Salsa with Cinnamon Crisps
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Fruit Salsa is a recipe I’ve been making pretty much forever. This isn’t a typical salsa in the sense that it doesn’t have any savory notes to it (like cilantro or onion), it’s more like a sweet berry fruit salad in a scoopable form.
It’s the perfect light summer snack or appetizer and a delicious treat to serve at a potluck or bridal shower (and I always seem to have to double the recipe)!
This recipe starts with ripe juicy berries and fresh summer watermelon and then I like to add in diced apples for a little bit of crunch. You can certainly add in any kind of fruit to this recipe, kiwi, pineapple and mango are amazing in this recipe too!
There is a bit of chopping involved in this recipe, I used one of my favorite kitchen tools to make it super quick! This chopper has saved me countless hours in the kitchen; I use this thing to cut everything… salsa, chili, peppers, onions… you name it! LOVE this thing!
The cinnamon crisps can be made up to 4 days ahead of time, cooled and stored in an airtight container. I usually spray them with cooking spray but you can also brush them with a bit of butter if you prefer. If you don’t want to make your own cinnamon crisps, you can serve this with store bought cinnamon sugar chips for scooping. We also sometimes spoon it over ice cream or onto angel food cake (especially if we’re lucky enough to have leftovers because if it sits overnight the fruit releases juices).
It’s amazing how something so fresh and simple can be so delicious, and my kids most certainly think of this as a treat! Fruit salsa is the perfect dish for any occasion and can be served as an appetizer, snack, dessert or really any ol’ time of day!
Fruit Salsa with Cinnamon Crisps
Ingredients
CINNAMON CRISPS
- 10 flour tortillas 10″
- Cooking spray or Olive Oil Spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
FRUIT SALSA
- 2 granny smith apples
- 1 lemon
- 1 cup melon finely diced your favorite variety or kiwi
- 1 pound strawberries
- ½ pound raspberries
- 4 tablespoons preserves I used raspberry
Instructions
CINNAMON CRISPS
- Preheat oven to 350°F. Combine cinnamon & sugar. Set aside.
- Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
- Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
FRUIT SALSA
- Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
- Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
- Allow to sit at room temperature at least 15 minutes before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This is one of my family’s all time favorites! I use blackberries, apples, and peaches with the raspberries and strawberries! So yummy! If we have leftovers, I put it on my cereal . So glad I found this…thank you
The recipe doesn’t mention what to do with the lemon zest. Assuming it gets added to the fruit salsa in step 2?
That is correct, Renee! We add it in Step 2 when we gently combine all ingredients. Thanks for clarifying.
Huge hit with my card game pals! Kiwi / Melon wasn’t good this time of year, but MANGO was and it was excellent! It was tedious cutting up all the fruit into salsa-sized bites… but WORTH it. I was so surprised that the flavors came together as they did. Also… per someone’s suggestion, I used STACY’s Cinnamon / Sugar Pita Chips. BIG time saver!.
How long will it keep in the refrigerator? I am making it for a bridal shower and was wondering if I could make it ahead of time. Thanks
I do find this is best on the first day but it can definitely be made ahead of time and will be just fine.
I have made something similar to this with watermelon, strawberries, blueberries, fresh mint, and balsamic glaze served with cinnamon pita chips.
As you have stated, it is to die for, and gone swiftly!
Thank you for a new twist :)
This is my go to dish to bring to parties, always a big hit! It took me a lot of trial and error to get the chips right. I was using parchment paper which made them chewy and soggy and putting them in a Ziploc before they cooled off which I saw mentioned can stream them. If you mess up like I have a good back up would be buying Stacey’s cinnamon sugar pita chips !
Hey there! Can you freeze the salsa?
I imagine it would get a bit soft and watery when defrosting but I would love to hear how it turns out if you try freezing it, Emily!