Entertaining, in the warmer months, is all about fresh and light dishes that your guests can enjoy outdoors or indoors. This delicious and Easy Fruit Salsa Recipe is the perfect appetizer to serve. It mixes together in one bowl,. you can make it ahead of time and serve it with delicious Homemade Cinnamon Pita Chips for dipping.
It’s sweet, light and everyone loves it. Whether you’re throwing a party or just looking for the perfect poolside snack, this Fruit Salsa is perfect!
The perfect dipper for this fruit salsa recipe is cinnamon sugar pita chips. They bake to the perfect crisp, but sweet, chip that acts as a delicious vessel to get that fruit salsa to your mouth! Together, the fruit salsa with cinnamon chips is sweet and crunchy.
My kids love this recipe and it’s easy enough that I can throw it together before any event. Make it ahead of time and bring it as an appetizer. Anyone can make this recipe, if you know how to throw things into a bowl and mix. So grab your favorite fruits and get ready to make your new favorite summer appetizer!
Looking for even more great easy appetizers for warmer months? Check out these appetizers that you can make ahead of time:
How To Make Fruit Salsa With Cinnamon Chips
I love easy recipes where you don’t need a lot of fancy tools. To make your Fruit Salsa, you’ll need a medium mixing bowl. For the Cinnamon Chips, a baking sheet and pastry brush will get the job done. If you want easy clean up, use aluminum foil or parchment paper to cover your baking sheet.
When To Make This Fruit Salsa Recipe
I love to make this recipe when I’m tight on time. Sometimes you just need an easy recipe that you can throw together. It’s great with the cinnamon chips, but you can serve the salsa with tortilla chips if you don’t have time to make the homemade ones.
Throw this salsa together for pool parties, neighborhood gatherings, pot lucks and BBQ’s. It’s not mayonnaise based, so there’s no danger to keeping it out. It also transports very easily! Need a second salsa to bring? I love my Homemade Watermelon Salsa too!
How To Keep Your Fruit Salsa With Cinnamon Chips Fresh
After making your salsa, keep the salsa in an airtight food storage container. The salsa flavor only gets slightly sweeter as it sits a bit. Keep the salsa in the refrigerator. Place the Cinnamon Chips in a freezer bag, but store the chips in the pantry – to keep away from moisture.
For best freshness, enjoy the Fruit Salsa with Cinnamon Chips within 3-4 days of making it. If your salsa seems watery, drain it before serving again.
Can You Freeze Salsa?
No, there’s not a great way to freeze this salsa because of how much water it hold. Instead of freezing the salsa, just make a new batch to enjoy.
Lemon juice helps to preserve the fruit because of the acidity, but lime juice can be used instead. If you want a thicker chip, use pita chips instead of tortillas. Lastly, feel free to add in fruits that are in season. I’ve added chopped blackberries to this recipe and it’s great too!
Directions To Make Fruit Salsa With Cinnamon Chips
Drain your pineapple, then remove stems of strawberries and wash well. Peel your mandarin oranges and slice into smaller pieces along with the kiwi. Add pineapple, strawberries, oranges and kiwi to a bowl.
Mix everything well.
Add lemon juice and sugar and mix well to evenly coat. Cover and refrigerate until ready to serve, mix before serving.
To make the Cinnamon Chips: add sugar and cinnamon in a small bowl and mix well. Preheat oven to 350ºF and line a baking sheet with parchment paper (or aluminum foil). Place a single layer of flour tortillas onto baking sheet.
Use a pastry brush to add butter to each tortilla. Generously sprinkle with cinnamon sugar.
Use a pizza cutter to cut each tortilla into 8 triangles. Heat for 5-12 minutes. This is a very broad time because it really depends on how much butter you put onto your tortillas and how thick they are. I found that when I used a lot of butter, I baked for 10-12 minutes.
You can check your chips after 5 minutes in the oven and if they aren’t crispy, return for additional time. Cool completely. Serve the pita chips alongside the easy fruit salsa recipe and you’ve got the perfect poolside snack!
- 1 can, 8oz, crushed pineapple drained (lightly drained is fine)
- 1 cup fresh strawberries, washed, stems removed and cut into small pieces
- 5 mandarin oranges, peeled, and cut into small pieces
- 2 kiwifruit, peeled, sliced and cut into small pieces
- 1 tablespoon lemon juice
- 1-1/2 teaspoons granulated sugar
For The Cinnamon Chips:
- 10 flour tortillas (fajita size)
- 1/4 cup melted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- Add pineapple, strawberries, oranges and kiwi to a medium bowl and mix well.
- Add lemon juice and sugar and mix well to evenly coat. Cover and refrigerate until ready to serve, mix before serving.
- TO MAKE CINNAMON CHIPS: Add sugar and cinnamon in a small bowl and mix well.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place a single layer of flour tortillas onto baking sheet. Use a pastry brush to add butter to each tortilla.
- Generously sprinkle with cinnamon sugar. Use a knife to cut each tortilla into 8 triangles.
- Heat for 5-12 minutes. This is a very broad time because it really depends on how much butter you put onto your tortillas and how thick they are. I found that when I used a lot of butter, I baked for 10-12 minutes.
- You can check your chips after 5 minutes in the oven and if they aren't crispy, return for additional time. Cool completely.
Serve chips with fruit salsa.
- Keep any leftover fruit salsa in the refrigerator. Drain excess water from the salsa to serve again. For best freshness, enjoy the salsa within 3-4 days of making it.
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Amount Per Serving: Calories: 257Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 228mgCarbohydrates: 46gFiber: 4gSugar: 19gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.