This fruit salsa with cinnamon chips has become a constant in my home for warm-weather gatherings and casual get-togethers. I first put this together one summer afternoon when my kids and I wanted something sweet that felt festive but wasn't heavy — the mix of ripe strawberries, mango or peaches, kiwi, and blueberries tossed in a honey-lemon glaze hit every note. The salsa is juicy and aromatic, while the cinnamon chips add a toasty, buttery crunch that makes every bite feel indulgent but still light.

I love that this recipe is flexible: the fruit can be swapped for what's perfectly ripe at the market, and the chips are fast to make while the fruit is being cut. The contrast of soft, syrupy fruit against crisp, cinnamon-dusted tortilla pieces is what makes this dish memorable. It works equally well as a playful appetizer at a backyard barbecue, a colorful topping for yogurt at breakfast, or a shareable dessert with a scoop of vanilla ice cream.

Ingredients

• Cinnamon Chips: 1/4 cup sugar, 3/4 teaspoon ground cinnamon, 6 (6-inch) flour tortillas, 3 tablespoons melted butter — use regular flour tortillas (not whole wheat) for the crispiest, most neutral base; salted butter brings a slightly richer flavor but unsalted is fine if you prefer to control salt.
• Fruit Salsa Base: 2 1/2 tablespoons honey, 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons seedless strawberry or raspberry preserves — the preserves add body and a glossy finish; choose a high-quality, seedless preserve for a smooth glaze.
• Fruit: 16 ounces strawberries (diced), 2 mangos or 2 peeled peaches (diced), 3 kiwis (diced), 1/2 pint fresh blueberries — pick ripe but firm fruit so it holds shape in the bowl; firm-ripe mangoes or peaches are best to avoid a mushy salsa.

When shopping, look for strawberries that are bright red and fragrant (avoid white-tipped caps), mangoes that yield slightly to gentle pressure, and firm but ripe peaches with a sweet aroma. Fresh blueberries should be dry and plump — if they’re wet or mushy, they’ll turn the salsa watery. I like Bonne Maman or Bonne Maman-style preserves for texture and clean flavor in the glaze.

Instructions

Prepare the cinnamon-sugar: Preheat the oven to 400°F. In a small bowl combine 1/4 cup sugar and 3/4 teaspoon ground cinnamon; whisk briefly so the mixture is even and fragrant. This ensures each chip gets consistent sweetness and a warm cinnamon note. Brush and cut the tortillas: Arrange six 6-inch flour tortillas on a rimmed baking sheet. Brush both sides lightly with 3 tablespoons melted butter (or use one side if you prefer less fat) and sprinkle the cinnamon-sugar evenly. Use a pizza cutter or a sharp knife to slice each tortilla into 6 wedges like a pie; cutting before baking makes the edges crisp up evenly. Bake the chips: Bake for 10 to 12 minutes, watching closely after the 8-minute mark — the chips should be golden at the edges and crisp to the touch. Remove from the oven and let them cool on the sheet; they continue to crisp as they cool. Store in an airtight container for up to 3 days. Make the glaze: In a small bowl whisk together 2 1/2 tablespoons honey, 2 1/2 tablespoons fresh lemon juice, and 2 1/2 tablespoons seedless strawberry or raspberry preserves until smooth. The lemon brightens the honey while the preserves thicken the glaze so it coats the fruit nicely. Dice the fruit: Dice 16 ounces strawberries, 2 ripe mangoes or peeled peaches, and 3 kiwis into small, similar-sized pieces so every spoonful has balance. Add 1/2 pint blueberries whole. Uniform pieces help the salsa look polished and make it easier to scoop on chips. Toss and chill: In a large serving bowl combine all the diced fruit. Pour the honey-preserve mixture over the fruit and gently fold with a rubber spatula so berries aren’t mashed. Chill for at least 20 minutes to let flavors meld and the glaze set. Serve chilled with cinnamon chips.

Storage Tips

Store leftover salsa in an airtight container in the refrigerator for up to 48 hours; after that the fruit begins to break down and release excess juice. If you expect to serve later, toss the glaze with the fruit just before serving or hold peeled/diced fruit chilled separately and combine within a few hours. Keep cinnamon chips at room temperature in a resealable container with a paper towel to absorb any minor moisture. For longer storage, chips freeze well for up to 1 month — thaw at room temperature for 15 minutes before serving.

Ingredient Substitutions

If mangoes aren’t in season, swap with peeled nectarines or firm peaches at a 1:1 ratio — they deliver similar sweetness and texture. For a lower-sugar glaze, reduce preserves to 1 tablespoon and increase honey to 2 tablespoons, or use all honey (about 3 1/2 tablespoons) with a splash of orange juice for complexity. To make the chips dairy-free, brush tortillas with melted coconut oil or light olive oil. If you need gluten-free, use certified gluten-free tortillas and follow the same baking time while monitoring crispness.

Serving Suggestions

Present the salsa in a shallow bowl and surround it with warm or room-temperature cinnamon chips for contrast. Garnish with a few mint leaves or a dusting of extra cinnamon on the chips. For a brunch twist, spoon salsa over vanilla yogurt or ricotta; for dessert, serve it with pound cake slices or a scoop of vanilla ice cream. It also pairs beautifully with a chilled prosecco or a light, fruity iced tea.

Cultural Background

Fruit salsas draw on a tradition of mixing fresh produce with acidic components to balance sweetness — think of savory salsas in Mexican cuisine or fruit chutneys in South Asian cooking. This version leans into American summer produce with a nod to the sweet-savory contrast found in many Latin preparations. The use of cinnamon-dusted tortilla chips is a playful crossover that elevates the simple fruit bowl into a party-friendly dip, reflecting the fusion culture of home cooking where pantry staples meet fresh market finds.

Seasonal Adaptations

In summer, maximize ripe berries and stone fruit as written. For autumn, swap mango and peaches for diced pears and crisp apples, and add a pinch of ground ginger to the glaze. Winter adaptations can include citrus segments, pomegranate seeds, and a warm-spiced glaze with a touch of orange marmalade. Spring invites early strawberries and rhubarb compote mixed into the preserves. Adjust sweetness and acidity to match the fruit’s natural sugar level.

Meal Prep Tips

To make this ahead, bake the chips up to 3 days in advance and keep them airtight at room temperature. Chop fruit and store in a single-layer container with a piece of paper towel to absorb excess moisture for up to 24 hours; combine with the glaze shortly before serving. If packing for picnics, place chips and salsa in separate containers to preserve texture, and bring a small jar of extra glaze for guests who want a sweeter topping.

Share this on a sunny afternoon and watch how quickly it becomes everyone’s favorite — the bright bowl invites conversation and the chips vanish fast. It’s one of those simple preparations that brings small joy to any table and encourages playful eating, especially with kids who love the dipping element.