This fruit salsa recipe combines all sorts of fresh fruit with sweet jam and a little sugar for the perfect fruity dip. Combine it with homemade cinnamon chips for a fresh and yummy snack.
Fresh Snack Idea
A couple of years ago I had fruit salsa for the first time. Someone brought it to a party with store-bought cinnamon chips, and I decided it was my favorite new way to serve fruit at a party.
I’ve taken fruit salsa to parties more times than I can count, and it’s always a bit hit, especially when combined with homemade cinnamon chips!
People love it at parties because it’s fruit but not just your typical fruit plate. And it’s a bit healthier than say this cheese loaded spinach artichoke dip, but still delicious.
And it doesn’t feel as boring as just eating plain fruits and veggies.
You’ll love it because it’s as easy as chopping up some fruit, adding a few ingredients, and mixing. Plus it stores in the fridge for days so if you have any leftovers (you probably won’t), you can just enjoy it as a quick snack throughout the week.
And it’s kid-friendly and adult-friendly, which doesn’t happen that often!
- Jam – You can use any type of berry jam or preserves in this recipe. I prefer to use raspberry jam, but it also works with strawberry or even blackberry, it’ll just change the color.
- Tortillas – I recommend using the 8″ flour tortillas (the soft taco size) but if you only have larger burrito size ones on hand, you can just cut a smaller circle out of the middle and create two layers of cinnamon chips.
- Apple – I prefer Golden Delicious apples in this recipe because they’re a bit tart, but you can totally use any apples you have on hand.
This is seriously the easiest recipe ever!
Start by making your cinnamon chips so they can bake while you’re making the fruit salsa.
Mix your cinnamon and sugar together.
Brush the front of the back of your tortilla with melted butter making sure to brush all parts of the tortilla.
Sprinkle cinnamon sugar on both sides of the tortilla then cut into small triangles using a pizza cutter.
Place on a baking sheet and bake for 7-8 minutes, watching closey to make sure they don’t burn. Remove from oven and let them cool.
While your cinnamon chips are baking, make your fruit salsa.
All you need to do make the salsa is cut up your fruit, making sure to dice it into pieces that are all about the same size.
Combine all the fruit in a bowl then add your raspberry jam, sugar, and brown sugar. Stir to combine everything together and you’re all done – fruit salsa is complete!
Serve the fruit salsa with the homemade cinnamon chips for dipping. Perfect for an after school snack, dip for a party, or just eating at your desk while you work from home!
Cut your fruit evenly so that it’s easier to dip the chips in. If you have big chunks of fruit, you’ll end up with just one or two fruit on each cinnamon chip instead of a combination of all.
Store salsa in the fridge in an airtight container for up to five days. Store cinnamon chips in a plastic bag for up to a week.
Cut the apple last so it doesn’t start to brown before you get the other fruits cut.
I don’t recommend freezing this fruit salsa because fruit tends to get a bit soggy and adds liquid when it freezes, which changes the texture of this salsa.
You can leave this out for a few hours at a party for sure. I recommend storing in the fridge until you’re ready to serve and putting it back in the fridge when you’re done but it should be okay for 3-4 hours at a party.
This fruit salsa should last for up to five days when stored in an airtight container in the refrigerator. I’ve never actually had it last that long because we eat it too quickly, but it should be good that long!
Serve fruit salsa with homemade cinnamon chips (recipe included in this post), graham crackers, store-bought cinnamon chips, or even things like vanilla wafers!
More Easy Dips
If you’re looking for more yummy dip recipes, try one of these to go with the fruit salsa!
- 2 Golden Delicious Apples peeled, cored, and diced
- 2 kiwis peeled and diced
- 1 lb strawberries diced
- 1/2 lb raspberries cut small
- 3 TBS raspberry jam or preserves
- 1 TBS sugar
- 1 TBS brown sugar
- 1/2 cup sugar
- 1/2 TBS cinnamon
- 8 8" flour tortillas soft taco size
- 4 TBS butter melted
- Preheat oven to 350 degrees.
- Brush melted butter on front and back of all tortillas.
- Mix cinnamon and sugar together then sprinkle cinnamon sugar mixture on front and back of tortillas.
- Cut tortillas into small triangles using a pizza cutter.
- Place tortilla chips on baking sheet and bake for 7-8 minutes, watching closely so they don't burn. Bake until slightly browned.
- Chop fruit if not already done. Combine all chopped fruit in a large bowl.
- Add jam and sugar into cut bowl of fruit and stir to combine.
- Serve fruit salsa with baked cinnamon chips and enjoy!