This fruit salsa with cinnamon chips started as a last-minute idea for a summer block party and became my go-to showstopper for casual get-togethers. I discovered the combination on a hot afternoon when ripe stone fruit and berries were overflowing at the farmers market. The salsa is vibrant and balanced — sweet, tart, and slightly floral from the preserves — while the warm, buttery chips add a comforting crunch and a whisper of spice. It’s a recipe that bridges picnic simplicity and dessert flair.

I first served it to a crowd who expected the usual chips-and-dip, and instead found themselves trading spoonfuls until the bowl was gone. The texture is what sells it: tender diced fruit with a glossy, spoonable dressing contrasted by thin, crisp triangles that shatter like a cookie. It’s easy enough for a weeknight, elegant enough for a party, and flexible enough to adapt to what’s in season. Every family member I’ve shared it with remembers the first time they tried it — it triggers summer memories, sticky fingers, and laughter around the table.

Ingredients

• Strawberries: Use 16 ounces (1 pound) of ripe strawberries, hulled and diced. Look for berries with a deep red color and sweet aroma; they provide bulk, juiciness, and a natural sweetness to the mix.
• Mango or Peaches: Two ripe mangos, peeled and diced (or substitute two peeled peaches). Choose fruit that yields slightly to pressure for the best texture and bright tropical notes.
• Kiwis: Three firm-ripe kiwis, peeled and diced. Their tart, floral flavor and soft texture offer contrast and a pretty green color in the bowl.
• Blueberries: 1/2 pint fresh blueberries (about 4 ounces). Small whole berries hold their shape and add bursts of juice and visual variety.
• Honey, Lemon & Preserves: 2 1/2 tablespoons each of honey, fresh lemon juice, and strawberry or seedless raspberry preserves. These create a glossy dressing that lightly coats the fruit without making it soggy.
• Flour Tortillas: Six 6-inch flour tortillas for the chips. Choose standard white or whole wheat tortillas depending on your preference; they crisp up thin and golden.
• Sugar & Cinnamon: 1/4 cup granulated sugar mixed with 3/4 teaspoon ground cinnamon to dust the chip tops — simple, classic flavor that pairs beautifully with the fruit.
• Butter: 3 tablespoons melted butter brushed onto each tortilla before sprinkling the cinnamon-sugar; it helps the sugar adhere and browns the tortillas for crispness.

Instructions

Prepare the Cinnamon-Sugar: Preheat the oven to 400 degrees Fahrenheit. In a small bowl combine 1/4 cup granulated sugar and 3/4 teaspoon ground cinnamon, whisking to blend evenly. The even coating ensures consistent sweetness and color when the chips bake. Brush and Cut the Tortillas: Arrange six 6-inch flour tortillas on a rimmed baking sheet. Lightly brush each tortilla with about 1/2 tablespoon melted butter to coat the surface; butter aids browning and crisping. Sprinkle the cinnamon-sugar evenly across each tortilla, then use a pizza cutter or sharp knife to slice each tortilla into six wedges, like cutting a pie. Cutting before baking ensures clean, even pieces and faster oven time. Bake the Chips: Bake the tortilla wedges for 10 to 12 minutes, rotating the pan halfway through to promote even browning. Watch closely during the last few minutes; thin wedges can go from golden to overly brown quickly. Remove when edges are golden and centers are crisp. Transfer to a cooling rack and let cool completely — they will firm up as they cool. Store in an airtight container for up to several days. 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 of your chosen preserves until smooth. The preserves add body and a hint of fruit flavor that ties the salsa together. Taste and adjust acidity or sweetness with an extra teaspoon of lemon juice or honey if needed. Assemble the Fruit Mix: In a large serving bowl combine the diced strawberries, mango or peaches, diced kiwis, and blueberries. Pour the honey-preserve dressing over the fruit and gently fold until the pieces are coated but still intact. Chill for at least 15 minutes to let flavors meld. Serve cold with cinnamon chips alongside for scooping.

Storage Tips

Store baked cinnamon chips in an airtight container at room temperature for up to 3 days; use a paper towel inside the container to absorb excess moisture if your kitchen is humid. The fruit salsa should be refrigerated in a sealed container and enjoyed within 48 hours — the lemon helps slow browning but delicate fruits will soften over time. For longer storage, freeze the salsa only if you plan to cook with it later; thawed fruit will be softer and is best suited for sauces or compotes rather than fresh scooping. Reheat chips briefly in a 300 degree Fahrenheit oven for 3 to 5 minutes to refresh crispness if needed.

Ingredient Substitutions

Swap white flour tortillas for corn or gluten-free tortillas to remove gluten; note that corn tortillas puff differently and chip texture will vary. Replace butter with coconut oil or a vegan butter spread for a dairy-free version — the flavor will be slightly coconut-forward. If you don’t have preserves, reduce the honey by 1/2 tablespoon and add 1 tablespoon of fruit jam or a small handful of finely chopped strawberries to thicken the dressing. For a less sweet dressing, cut the honey to 1 tablespoon and increase lemon juice by 1/2 tablespoon for more brightness.

Serving Suggestions

Serve the salsa in a shallow bowl with a ring of cinnamon chips arranged around it for a pretty presentation. It’s excellent as a light dessert after grilled meats, with vanilla ice cream, or alongside a cheese board where the fruit and chips pair nicely with mild cheeses like ricotta or burrata. Garnish with fresh mint leaves or finely grated lime zest for added aroma. For parties, portion the salsa into small individual cups and set a pile of chips beside each for easy grab-and-go servings.

Seasonal Adaptations

In spring, swap mango for apricots and add a splash of elderflower liqueur to the dressing for a floral lift. Summer is ideal for the original mix of berries and stone fruit; late summer peaches deliver extra sweetness. In cooler months, use poached pears, roasted apples, and a pinch of ground ginger in the dressing for warmth. You can also roast halved grapes briefly to concentrate their flavor for an autumn twist. The technique remains the same; simply adjust acid and sweetness to balance the seasonal fruits.

Meal Prep Tips

Dice fruit up to 6 hours ahead and keep refrigerated, but wait to dress the fruit until 15 to 30 minutes before serving to prevent watery juices. Make the chips a day in advance and store them at room temperature in an airtight container. Pack individual portions in small glass jars or airtight containers for lunches or picnic boxes; include chips in a separate bag to preserve crunch. For larger events, multiply the dressing and mix in batches so you don’t over-handle delicate fruit.

This simple combination of fresh fruit and spiced chips is one of those recipes that rewards small attentions — ripe fruit, careful tossing, and crisp chips. Share it at your next gathering and watch how quickly it becomes a requested favorite.