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This fresh fruit salsa is easily made with 4 kinds of fruit and served with easy cinnamon sugar chips for scooping. Grab strawberries, kiwi, peaches, and mango and toss it with lime juice and honey to make your new favorite party dish.
If you’re looking for a light and frehs summer dessert recipe this is it! Just a little chopping and you’ve got a healthy fruit salsa to jazz up your patio-sitting, bon-firing, sunset-watching summer.
Bake your own homemade cinnamon chips and this fruit salsa recipe will be a show stopper. It’s meant to be eaten as a sweet appetizer or a finishing touch to a party.
Love sweet salsa? Try this peach mango salsa or mango pineapple salsa next.
Ingredients You Need
Here are the fresh ingredients for this delicious fruit salsa recipe. Jump to recipe for exact measurements.
- Peaches: use ripe and fresh peaches for best results.
- Mango that has also been peeled and diced into tiny pieces. Other tropical fruits like pineapple will work.
- Kiwi: scooped out and chopped.
- Fresh Strawberries: hulled and diced into tiny pieces
- Honey: for a little extra natural sweetener. Granulated sugar, maple syrup, or agave are great options.
- Lime juice: to balance out the fruit and honey. Lemon juice is a great option too.
- Basil or mint: too add fresh flavor (optional). If you have extra, learn how to freeze basil for later.
- Tortillas: use flour tortillas, gluten-free tortillas, or corn tortillas. I’ve also made these with pita for pita chips.
- Cinnamon sugar: I use the best cinnamon sugar with granulated sugar and cinnamon. You can use brown sugar instead
Want to try another fruit? Use more of your favorite fruits like golden apples, nectarines, pineapple, pears, grapes, blueberries, or raspberries.
How to Make Fruit Salsa
These are the step-by-step instructions for this fruit salsa with cinnamon chips. Jump to recipe card for the printable instructions.
- Chop the fruit: dice the ripe fruit small with a sharp knife or vegetable chopper.
- Mix it together: Add everything to a large bowl with lemon juice and honey and give it a good stir. Refrigerate for 20 minutes to chill.
- Homemade cinnamon tortilla chips: Use a pizza cutter to cut the tortillas into triangels. Spray them with coconut oil cooking spray or brush them with melted butter and dip each in cinnamon sugar. Lay them in a single layer on a baking sheet and bake at 350°F for 8-10 minutes.
- Serve: Top with fresh herbs and serve with the pita chips.
How to Serve Fruit Salsa
- With Stacey’s Cinnamon Sugar Pita Chips or cinnamon graham crackers of you don’t want to make your own.
- Scoop it on top of angel food cake, like lemon angel food cake or gluten-free angel food cake.
- Over vanilla ice cream.
- With fried ice cream — a Mexican classic.
- Served with savory dishes on top of fish or tacos.
Storing Leftovers
It’s best the same day, but you can store it in the fridge. Cover your leftover fruit salsa in an airtight container and keep the refrigerator for up to 5 days. If you swap in another fruit, like an apple, that tends to oxidize and brown, I don’t recommend storing more than a day.
To freeze fruit salsa, cover it in an airtight container and place in the freezer for up to 2 months. Thaw overnight in the refrigerator.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Fruit Salsa Recipe
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Ingredients
- 2 peaches peeled and diced
- 1 mango peeled, cored and diced
- 4 kiwis peeled and diced
- 16 oz strawberries hulled and diced
- 1 Tablespoon fresh lemon juice (half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil chopped
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas flour, gluten-free, or grain-free (Note 1 pita chips)
- Coconut oil cooking spray or melted butter
Instructions
- Chop the fruit: Peel and chop all of the fruit in small pieces. Add it to a large bowl and toss to combine.
- Mix together: In a small bowl, stir together the lemon juice and honey and mix well. Pour over fruit and mix to combine. Cover and refrigerate while you make the chips.
- Prep the cinnamon chips: Preheat oven to 350°F. Note 2 alternative cooking methods. Line two large baking sheets with parchment paper. Toss the cinnamon sugar in a small bowl. Spray the whole tortillas with cooking spray and sprinkle on both sides with cinnamon sugar. Stack them on top of each other and cut into 8 triangles.
- Bake: Arrange them in a single layer on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, flipping halfway through. They will crisp more as they cool.
- Serve: stir in the fresh basil and toss to mix up the juices. Serve with pita chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using pita bread and pita chips in this recipe?