3-Ingredient Fruit Salsa with Cinnamon Tortilla Chips Recipe – Irresistible Delight

Name: 3-Ingredient Fruit Salsa with Cinnamon Tortilla Chips Recipe - Irresistible Delight
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup diced strawberries; 1 cup diced mango; 1 cup diced pineapple; 1/2 cup diced kiwi; 1 tbsp honey; 1 tbsp fresh lime juice; 6 flour tortillas; 2 tbsp melted butter; 2 tbsp sugar; 1 tsp cinnamon

Author: Sarah

Published: July 27, 2025

Updated: July 30, 2025

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I remember the first time I made this fruit salsa with cinnamon tortilla chips for a summer potluck – it vanished before I even got a bite! The combination of juicy strawberries, sweet mango, and tangy pineapple tossed in honey-lime dressing is irresistible, especially when scooped up with those warm, crispy cinnamon-dusted chips. What I love most is how stupidly easy it is – just chop, mix, and bake while the flavors meld. No fancy skills needed, just fresh ingredients doing their thing. This recipe’s become my go-to when I need something that feels special but won’t keep me sweating in the kitchen. Pro tip: Make extra chips…they disappear faster than you’d think!

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Table of contents:

Why You’ll Love This Fruit Salsa with Cinnamon Tortilla Chips

Trust me, this isn’t your average snack – here’s why it’s downright addictive:

Instant crowd-pleaser: The colorful fruit salsa always disappears first at parties (watch those chips go flying!)
No-stress prep: 15 minutes of chopping is all it takes – the oven does the rest while you chill
Sweet & healthy: Packed with fresh fruit vitamins but still satisfies that dessert craving

Magic texture combo: Juicy salsa + crispy cinnamon chips = pure snacking happiness

My kids beg for this after school, and I don’t mind one bit – it’s sneaky-good nutrition!

Ingredients for Fruit Salsa with Cinnamon Tortilla Chips

Here’s what you’ll need to make this vibrant snack – I promise everything’s easy to find at any grocery store:

For the fruit salsa:

1 cup diced strawberries (hull them first – I just slice off the green tops with a paring knife)
1 cup diced mango (look for ripe ones that give slightly when pressed)
1 cup diced pineapple (fresh tastes amazing, but drained canned works in a pinch)

1/2 cup diced kiwi (peeled – I run a spoon under the skin to pop it right off)
1 tbsp honey (local is my favorite for that floral touch)
1 tbsp fresh lime juice (bottled works, but fresh squeezed makes all the difference)

For the cinnamon chips:

6 flour tortillas (the basic 8-inch size – I’ve used whole wheat too for extra crunch)
2 tbsp melted butter (salted gives that sweet-salty magic)
2 tbsp sugar (regular granulated is perfect)

1 tsp cinnamon (the good stuff – your kitchen will smell incredible)

See? Nothing weird or hard-to-find – just fresh, simple ingredients that shine together!

How to Make Fruit Salsa with Cinnamon Tortilla Chips

This is where the magic happens! Don’t let the simplicity fool you – a few little tricks make all the difference between “good” and “oh-my-gosh-can-I-have-the-recipe” amazing. I’ve made this dozens of times, and here’s exactly how I do it:

Preparing the Fruit Salsa

First, grab your biggest mixing bowl – trust me, you’ll need the space to gently fold everything together without squishing the fruit. I like to prep the strawberries first since they’re the sturdiest: dice them into small, bite-sized pieces (about 1/4-inch cubes) so they mix evenly with the other fruits.

Now for the mango – my secret is to slice off the cheeks, score the flesh in a grid pattern, then pop the cubes out with a spoon. For pineapple, if you’re using fresh, cut off the spiky skin first, then remove the core before dicing. The kiwi? Just halve it lengthwise and scoop out the flesh with a spoon – no peeling frustration!

Here’s the key step: drizzle the honey and lime juice over the fruit while it’s all in the bowl, then use a rubber spatula to gently fold everything together. You want to coat the fruit without turning it to mush. Pop it in the fridge for at least 30 minutes – this chill time lets the flavors mingle and the juices create that luscious syrup at the bottom of the bowl.

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Baking the Cinnamon Tortilla Chips

While the salsa chills, let’s make those irresistible chips! Preheat your oven to 350°F (175°C) – no need to wait for it to fully heat before you start prepping the tortillas.

I lay the tortillas out on a clean cutting board and brush them lightly with melted butter using a pastry brush (your fingers work too in a pinch). Then comes the fun part: mix the sugar and cinnamon together in a little bowl, then sprinkle it evenly over the buttered tortillas. Pro tip: do this over the sink to avoid cinnamon sugar all over your counter!

Now, stack the tortillas and cut them into 8 wedges each (like a pizza) – kitchen shears make this super quick. Arrange them in a single layer on baking sheets – they can be close but not overlapping. Bake for 8-10 minutes until golden and crisp, but watch closely after 7 minutes – they go from perfect to overdone fast! Let them cool for 2 minutes on the sheet before transferring to a serving plate.

The best part? You can bake the chips while the salsa chills, so everything’s ready to serve at the same time. Warm, crispy chips with cool, juicy salsa? Absolute perfection!

Tips for Perfect Fruit Salsa with Cinnamon Tortilla Chips

After making this recipe more times than I can count, here are my foolproof tips for the best results every time:

Ripe fruit is non-negotiable – taste a piece before chopping! Underripe fruit won’t give you that juicy sweetness we love.
Adjust the honey to your taste – start with 1 tbsp, then add another teaspoon if your fruit isn’t super sweet.
Serve chips warm right from the oven – they lose their magic crispness as they cool.

Drain excess juice from the salsa if it sits too long – nobody likes soggy chips!
Double the chip batch – I’m serious, you’ll regret not making extra.

These little tricks take this snack from “good” to “give-me-the-whole-bowl” amazing!

Variations for Fruit Salsa with Cinnamon Tortilla Chips

One of my favorite things about this recipe is how easily you can mix it up based on what’s in season or what’s sitting in your fruit bowl! Try swapping the mango for ripe peaches or nectarines in summer – their floral sweetness is divine. Not a kiwi fan? Blueberries or raspberries add gorgeous color instead. For a grown-up twist, mix in a tablespoon of chopped fresh mint or basil with the fruit. And if you’re feeling fancy, a tiny pinch of chili powder in the cinnamon sugar gives the chips a sweet-heat kick that’s seriously addictive!

Serving Suggestions for Fruit Salsa with Cinnamon Tortilla Chips

Oh, this salsa’s way more versatile than it looks! Sure, it’s perfect with those cinnamon chips, but my family gets creative – we’ve dolloped it over vanilla yogurt for breakfast (hello, fruit parfait!), sandwiched it between pancakes with a little whipped cream, even spooned it onto grilled chicken for a sweet-savory twist. My niece swears it’s dreamy on vanilla ice cream too – not that I’ve tested that theory three times last week or anything…

Storage and Reheating Instructions

Here’s the deal – this snack is definitely best fresh, but I’ve got tricks for leftovers (if you’re lucky enough to have any!). The salsa keeps beautifully in an airtight container for about 2 days in the fridge – just give it a gentle stir before serving. As for the chips? They lose their magic crispness over time, but if you must store them, toss them in a paper bag at room temperature for up to a day. No need to reheat the salsa, but pop the chips in a 300°F oven for 3 minutes to revive their crunch!

Nutritional Information

Here’s the scoop on what’s in each serving (about 1/4 of the recipe): roughly 210 calories, with 3g fiber and 18g natural sugars from all that gorgeous fruit. Remember, nutrition varies based on ingredients/brands – but honestly, with this much fresh produce, you’re winning either way!

Frequently Asked Questions

Q1. Can I use frozen fruit for the salsa?
You can, but fresh really tastes best! If using frozen fruit, thaw completely and drain excess liquid first – otherwise your salsa gets watery fast. Frozen mango and pineapple work decently, but berries tend to turn mushy.

Q2. How long do the cinnamon tortilla chips stay crisp?
They’re at their absolute best right out of the oven (that warm, crispy magic!). Stored in a paper bag at room temperature, they’ll stay decently crisp for about 4-6 hours. Pro tip: If they soften, a quick 3-minute toast in a 350°F oven brings back the crunch!

Q3. Can I make this recipe ahead for a party?
Absolutely! Prep the fruit salsa up to 6 hours ahead – the flavors actually improve as they mingle. Wait to bake the chips until 30 minutes before serving though – nobody likes soggy cinnamon chips!

Q4. What other fruits work well in this salsa?
Get creative! Peaches, nectarines, grapes (halved), or even pomegranate seeds are delicious swaps. Just keep the pieces small and uniform so they scoop easily with the chips.

Q5. Can I use corn tortillas instead of flour?
Yes, but they’ll be more delicate. Corn tortillas need a shorter bake time (check at 7 minutes) and produce smaller, crispier chips with a slightly different flavor that pairs beautifully with the fruit!

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Did your family go crazy for this fruit salsa like mine does? I’d love to hear your twist on it! Leave a comment below or snap a pic of your creation – those colorful bowls always make me smile. You can also find more delicious recipes on our Pinterest page!