Easy Fruit Salsa Recipe with Cinnamon Crisps

Fruit salsa is most delightful when served with cinnamon crisps on a summer afternoon. Outdoor meals like this are refreshing and light. It’s a sweet and fruity dip that’s successful at every gathering.

It’s loaded with delightful fruits and berries and eats up quickly! It will soon become your favorite snack when you serve it with our tasty oven-baked cinnamon crisps for dipping!

Homemade Fruit Salsa

Why This Recipe Works

Our fruit salsa is a harmonious mixture of seasonal fruits, each selected for its contribution to the general taste. The cinnamon crisps act as the perfect canvas, bringing a lovely crunch and warmth that enhances the fantastic salsa.

Fruit Salsa Recipe:

It is a delicious and easy recipe that you can serve with homemade cinnamon chips. You can make a fresh and easy dish in just a few minutes.

Ingredients You’ll Need

  • 12-15 Strawberries
  • 2-3 kiwis
  • 1 ripe mango
  • 1/2 Pineapple
  • 1/4 cup finely chopped fresh mint
  • 8-10 Blueberries
  • 1 lime Juice
  • 1 tablespoon honey (modified to taste)


To assemble the fruit salsa, gather your ingredients, including strawberries, Kiwi, mango, and pineapple. Ensure all the fruit and berries are ripe and fresh for the finest taste and texture.


Start with strawberries. Wash them thoroughly under cool water. Remove them by cutting through the green leafy crown and the white part with a knife or a strawberry peeler. Then, finely slice the strawberries into small, equal pieces. Each bite of your salsa will be flavorful because of this method.


Move directly to the Kiwi. Peel the Kiwi with a knife or vegetable peeler, removing all brown, fuzzy skin. Dice the Kiwi into small portions, like strawberries. Your salsa will taste tangy and slightly sweet.


Take a mango. The easiest way to cube a mango is to first slice off the edges, removing the enormous seed in the middle. Using a grid sample, score flesh without cutting through pores.

Push the skin internals out, and the mango cubes pop up, ready for slicing. Mango provides tropical sweetness and color to your salsa.


Lastly, put it together. Cut off the top and bottom, then stand it upright and slice away the skin from top to bottom. Remove any closed “eyes” or brown spots. Slice the pineapple into quarters, remove the center, and dice it into pieces similar to the opposite result.

Fruit Salsa

Mix the Salsa:

Lightly combine the diced strawberries, Kiwi, mango, and pineapple & sprinkle blueberries in a vast blending bowl. Drizzle over one lime juice and add a tablespoon of honey.

Not only will this sweeten your salsa, but it will also help keep the fruit fresh. Finely chop a quarter cup of sparkling mint and sprinkle it. Mint will add a new touch to your salsa.

Finishing Touches:

Once all the ingredients are in the bowl, gently toss until the whole thing is evenly blended. Taste your salsa and adjust the flavors as necessary. It may need more honey for sweetness or an additional squeeze of lime for tang.

Let It Marinate:

Cover the bowl with plastic wrap and let it sit in the fridge for at least half an hour for a satisfactory taste. Let it rest for a bit so the flavors can meld together.

When you are ready to serve, give the salsa with one final slight stir and spoon it into a serving dish. You can now enjoy your homemade fruit salsa with cinnamon crisps or as a refreshing side.

Fruit Salsa with Cinnamon Crisps
Sugar Cinnamon Crisps
Sugar Cinnamon Crisps


  • Preheat your oven to 350°F (175°C).
  • Take the flour tortillas, one at a time, and brush each with melted butter. For a golden, crisp appearance, ensure they’re generously lined.
  • In a small bowl, mix the sugar and ground cinnamon. Mix to create the cinnamon-sugar combination.
  • Sprinkle a generous amount of the cinnamon sugar mixture over each buttered tortilla. Make sure to coat the whole surface, silly.
  • Stack the tortillas on top of each other and then slice them into wedges, much like how you would cut a pizza. Each tortilla must yield 6-eight wedges, depending on the dimensions.
  • Spread the cinnamon-flavored tortilla wedges on a baking sheet. Ensure they are in a single layer instead of overlapping.
  • Place the baking sheet in the oven and bake for 10-12 minutes or until the tortillas are golden brown. Keep an eye on them to prevent burning.
  • Once you’ve prepared the cinnamon crisps, remove them from the oven and allow them to cool for a few minutes. They will crisp up as they cool.

Your homemade cinnamon crisps are perfect with the delicious fruit salsa.

Baked Cinnamon Crisps

Serving and Pairing Suggestions

Serve this dish as a starter at your subsequent gathering or as a light dessert. It pairs splendidly with crisp white wine or sparkling non-alcoholic beverage. Cinnamon crisps can also be enjoyed with dips or as an appetizer.

Why This Recipe Is Better

This fruit salsa recipe is unique because it combines a perfect combination of seasonal fruits in a delicious variety. Adding cinnamon crisps gives a delightful crunch, and the heat completely complements the fantastic, fresh salsa.

With professional tips, versions, and serving recommendations, it gives you a versatile and customizable culinary experience. This recipe goes beyond the regular, raising flavor buds with each chunk.


This splendid fruit salsa with mouth-watering cinnamon crisps will surely delight your senses and become a favorite recipe in your collection. It’s a testament to using natural ingredients and creating something unique.


Mix in the mint just before serving for the best taste, but you can prepare the ingredients a few hours beforehand.

Store the salsa and crisps one by one. You can refrigerate the salsa for up to 2 days, and the crisps will stay fresh at room temperature for several days.

Fresh is fine for texture and taste, but frozen fusion can also work in a pinch.

Absolutely! Kids love the candy flavors and the fun of dipping crisps into salsa.

Add a jalapeno or pinch of chili powder to the salsa for extra spice.

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