Fruit Salsa with cinnamon sugar chips! Packed with raspberries, strawberries, nectarines, kiwi, and mango. The chips need only three ingredients!
author’s note
Fruit Salsa That Has Everyone Hovering!
I’ve been hooked on fruity salsas for years now. I usually serve them on top of grilled chicken (Mango Chicken and Pineapple Chicken are two of my go-to dinners), but this fruit salsa? It’s good enough to eat straight with a spoon.
It’s become a favorite at my house, and my kids ask for it the second they see me chopping strawberries. The real celebration starts when I make a batch of cinnamon sugar chips to go with it. Everyone swarms the kitchen, snacking, dipping, and asking when I’ll make it again.
Fruit Salsa Ingredients
- Strawberries & Raspberries: Check the bottom of the box for bad berries.
- Kiwis & Mango: Peel, dice, and add for sweet, fruity flavor.
- Nectarine: Pick a slightly firm one for a good bite and light tang.
- Lemon Juice: Use fresh juice; press and roll the lemon first to get more.
- Apricot Preserves: Helps stick the fruit together; warm a little to mix easier.
- Cinnamon Sugar Chips: The best thing to dip into a big bowl of fruit salsa.
Quick Tip
Dice the fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa. And also the big pieces will be hard to scoop onto a chip!
How To Make Fruit Salsa
- Dice Fruit: Cut berries, kiwis, mango, and nectarine into small pieces.
- Mix: Gently stir the fruit together in a large bowl.
- Add Flavor: mix in fresh lemon juice and apricot preserves.
- Sweeten: Add honey only if the fruit needs it.
- Chill: Cover and refrigerate while making the chips.
Variations
- Whole Wheat Cinnamon Sugar Chips: Use whole wheat tortillas or pita bread instead for a whole wheat chip.
- Pair With Protein: Pair salsa with Blackened Chicken, Grilled Flank Steak, Honey Garlic Shrimp, or Blackened Tilapia for a full meal.
- Spicy Salsa: Mix in finely chopped jalapeños or a pinch of chili powder for a spicy version.
- Pineapple Salsa: Use fresh pineapple instead of mango, or include both.
- Add Fresh Herbs: Add chopped fresh mint, basil, or cilantro for a burst of extra flavor.
Tips For Success
- Nectarine: If the nectarine is too soft, place it in the fridge for a few minutes to firm it up for easier dicing.
- Tortillas: Stack a couple tortillas and cut them all at once to save time and to make sure each triangle is similar size.
- Fruit Selection: Choose ripe, in-season fruits for the best flavor and natural sweetness.
- Marinating: Let the salsa sit in the fridge for at least 30 minutes before serving to let the flavors come together.
Storage
- Refrigerate: Keep the fruit salsa in a sealed container in the fridge. Eat within 2-3 days for the best flavor and texture. Mix the salsa before serving to blend the juices.
- Freeze: Freezing fruit salsa makes the fruits mushy and watery, ruining the fresh texture.
- Cinnamon Sugar Chips: Let the chips cool completely before storing to keep them crisp. Store in an airtight container or a resealable plastic bag for up to a week.
More Fruity Recipes:
Desserts
Mini Fruit Tarts Recipe
