This vibrant fruit salsa with cinnamon chips has been a sunshine moment in my kitchen for years. I first put the two together on an impromptu summer patio gathering when peaches were at their peak and strawberries were impossibly sweet. The contrast between the juicy, bright fruit and the warm, crisp cinnamon chips was immediate: everyone at the party kept dipping long after the main course was finished. It’s one of those recipes that looks fancier than it is and tastes like it took hours, but it comes together in under 30 minutes with a little chopping and a quick bake.

What makes this combination special is the balance — the salsa blends honey, preserves, and lemon for a glossy, slightly tart finish that lifts the natural sweetness of ripe fruit, while the chips add a buttery, crunchy counterpoint flavored with cinnamon and sugar. I reach for this for backyard barbecues, a colorful addition to a brunch table, or any time I want something fresh, shareable, and crowd-pleasing. Because it’s built from pantry staples and seasonal produce, it’s easy to adapt to what’s in your market or fruit bowl.

Ingredients

• Cinnamon chips: Use store-bought 6-inch flour tortillas for consistent size and thinness — I prefer Mission or Guerrero brand for predictable texture. The combination of 1/4 cup granulated sugar and 3/4 teaspoon ground cinnamon gives a balanced spice note without overpowering.
• Butter: 3 tablespoons melted unsalted butter helps the sugar-cinnamon adhere and yields a flaky, golden chip. If using salted butter, reduce added salt elsewhere.
• Honey: 2 1/2 tablespoons adds floral sweetness that blends with preserves and brightens fruit flavors; local runny honey works beautifully for depth.
• Lemon juice: 2 1/2 tablespoons fresh lemon juice provides acidity to balance the sweetness and prevents fruit from tasting cloying.
• Preserves: 2 1/2 tablespoons strawberry or seedless raspberry preserves add body and shine to the dressing — Bonne Maman is a good jarred option for clear fruit flavor.
• Strawberries: 16 ounces, diced small so each bite has multiple fruit components. Choose firm, ripe berries for the best texture.
• Mango or peaches: Two medium mangoes or two peeled peaches, diced — mango brings tropical sweetness, peaches add delicate aromatics depending on the season.
• Kiwis: Three, peeled and diced; their bright acidity and soft texture contrast nicely with the firmer berries.
• Blueberries: Half-pint of fresh blueberries adds a pop of color and bursts of juice; they’re forgiving if a few get slightly crushed during mixing.

Instructions

Prepare the cinnamon-sugar: Preheat the oven to 400°F. In a small bowl, combine 1/4 cup granulated sugar with 3/4 teaspoon ground cinnamon until evenly mixed. This keeps the spice ribboned through the sugar for consistent coverage. Brush and cut tortillas: Lay six 6-inch flour tortillas on a baking sheet. Using a pastry brush, lightly coat each tortilla with 3 tablespoons melted butter so the sugar will adhere. Sprinkle the cinnamon-sugar evenly over each tortilla, rotating to coat both sides if you prefer a more intense flavor. Using a pizza cutter or sharp knife, slice each tortilla into six wedges, like a pie, to create uniform chips that bake evenly. Bake until crisp: Bake in the preheated 400°F oven for 10 to 12 minutes. Watch closely at the 8–10 minute mark; you want golden edges but not burnt tips. Remove and let cool on a rack — they crisp as they cool. Store airtight if making ahead; they keep their crunch for several days if dry. Make the dressing: In a small bowl, whisk together 2 1/2 tablespoons honey, 2 1/2 tablespoons fresh lemon juice, and 2 1/2 tablespoons strawberry or seedless raspberry preserves until smooth. The preserves act as an emulsifier and add a glossy coating to the fruit. Dice and combine fruit: Dice 16 ounces strawberries, two mangoes or two peeled peaches, and three kiwis into small, uniform pieces so every spoonful has variety. Add 1/2 pint fresh blueberries. Gently fold the fruit in a large bowl to keep everything intact — avoid over-stirring to prevent the berries from bleeding. Toss and chill: Pour the honey-preserve mixture over the fruit and gently toss to coat. Chill the salsa for at least 15 minutes to let flavors marry and for a refreshingly cool contrast to the warm chips. Serve chilled with the cinnamon chips on the side for dipping.

Storage Tips

Store leftover salsa in an airtight container in the refrigerator for up to 48 hours. The fruit will continue to macerate and release juices, so if you prefer less liquid, store the dressing separately and toss just before serving. Cinnamon chips should be cooled completely before sealing to avoid steam buildup that softens them. Use a dry, airtight container — a cookie tin or resealable plastic container with paper towel lining to absorb any residual moisture works well. To re-crisp, spread chips on a baking sheet and warm at 350°F for 2–3 minutes, watching carefully to avoid burning.

Ingredient Substitutions

If you’re out of mango or peaches, diced nectarines or papaya make a great swap; apples or pears add crunch in cooler months. For a gluten-free version, use gluten-free tortillas or crisp up sliced apple rounds for dipping. Replace butter with coconut oil for a dairy-free chip, and swap honey for agave to make the dressing vegan-friendly (note: preserves often contain pectin and sugar only, but check labels for gelatin if strict about vegan). If you want a spicier note, add a pinch of ground ginger or a few drops of lime juice in place of lemon for a different citrus profile.

Serving Suggestions

Serve the salsa chilled in a shallow bowl with cinnamon chips arranged around it for easy dipping. It pairs beautifully with a cream cheese dip alongside for guests who want a richer bite. For brunch, place near a tray of croissant sandwiches and fresh-squeezed orange juice; for an evening party, add a bowl of plain Greek yogurt so guests can create a tangy crema. Garnish with a few chopped fresh mint leaves or a light dusting of powdered sugar on the chips for a refined presentation.

Cultural Background

This fresh-fruit dip draws inspiration from Latin American salsas — the technique of combining chopped fruit with citrus and a touch of sweetener mirrors fruit salsas served with grilled meats or fish in warm climates. Cinnamon-sugar fried or baked flatbreads have parallels in many cuisines as a sweet accompaniment; here, the tortilla is repurposed into a crisp, cookie-like chip that plays off the tart-sweet fruit, blending familiar pantry items into a cross-cultural, modern appetizer.

Seasonal Adaptations

In summer, highlight stone fruit and berries for peak sweetness; in late fall use pears, apples, and dried cranberries with a touch of maple syrup in the dressing. For winter holidays, swap the honey for warmed orange marmalade and add a pinch of cardamom to the chips. Spring variations might include citrus segments and chopped early strawberries with a basil garnish for a bright, herbaceous twist.

Meal Prep Tips

To prep ahead, make the chips and store airtight up to three days. Chop fruit up to 6 hours in advance and store separately from the dressing to maintain texture; combine and chill just before guests arrive. If packing for a picnic, transfer dressing to a small jar and combine on-site to prevent juices from making chips soggy. Use shallow, wide containers for easier serving and faster chilling in the refrigerator.

Every time I make this I’m reminded that the simplest combinations are often the most memorable. The bright salsa and warm-spiced chips are a joyful, shareable treat — make it your own, and watch it become part of your entertaining rotation.