Colorful fresh fruit salsa is an unexpected way to serve fresh fruit. Use it to dip baked cinnamon sugar chips for a snack or set it out as part of a brunch or lunch spread.
Two types of salsa in one week? It just feels like a salsa time of year. The weather is warming up, everything is green. All I want to do is sit outside, sipping on a Bourbon Lemonade Slush and dipping chips into salsa. While Slow Roasted Tomato Salsa is savory and classic, today’s fruit salsa is something else entirely. Fresh, sweet, and super kid-friendly.
I first had this salsa and the sweet cinnamon chips that accompany it almost 15 years ago on a ski trip with friends. After a long day in the cold, someone set out this incredibly fresh salsa and it was the perfect cooling treat to get us through to dinner.
You really need to turn on your knife skills for this one, but it’s otherwise a very simple dish to make. You just need to be sure to chop the fruit quite small so that you can scoop it up with chips. Don’t rush it, but don’t be too much of a perfectionist about it either.
Fresh and fun for spring and early summer! Here’s how.
Ingredients
- Fresh Fruit - I used strawberries and peaches to take advantage of spring-summer fruit. Apples, kiwi, and even other types of berries will work. You can use a combination of as many as you’d like, as long as they can be chopped into fairly uniform pieces. It’s best if it’s colorful!
- Honey and Lemon Juice - Honey adds sweetness and lemon juice balances that sweetness with a bit of tart flavor. The lemon juice also acts to help keep the fruit from discoloring if you’re using something like apples, so don’t skip it.
- Mint Leaves - Totally optional, but these make a nice garnish or are great mixed right into the salsa.
- Tortillas, Butter, Ground Cinnamon, Sugar - You’ll need these to make the Cinnamon Sugar Chips for dipping in salsa!
How to Use Fresh Fruit Salsa
Fresh fruit salsa can be used in so many ways. Served with cinnamon sugar chips, it really leans into the sweet end of the spectrum. But you can also skip the sweet chips and serve fresh fruit salsa with savory dishes. It’s great over proteins like steak, salmon, pork chops, or balsamic chicken. The natural sweetness of the fruit pairs particularly well with grilled proteins where it balances the rich savory flavor of the grill.
Other Similar Meals / Serving Suggestions
- Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa
- Sweet and Spicy Mango-Avocado Salsa
- Chipotle Lime Salmon
- Marinated Chicken Skewers with Mango Salsa
- Chili-Lime Glazed Beef Skewers with Charred Corn Salsa
- Sheet Pan Steak Fajitas
- Instant Pot Crispy Pork Carnitas
- Instant Pot Chicken Burrito Bowls
- Sheet Pan Tacos
- Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
- Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese
Favorite Tools
- 6-inch Global Knife
- Cutting Board
- Half Sheet Pan
- Anchor 3-Piece Glass Mixing Bowls
- Parchment Paper Sheets
Fruit Salsa with Baked Cinnamon Sugar Chips
Equipment
- Knife
- Cutting Board
- Half Sheet Pan
- Parchment Paper
- Mixing Bowl
Ingredients
Fruit Salsa:
- 1 lb Strawberries, finely diced
- 1 lb Peaches or Nectarines, peeled and finely diced
- 1 tablespoon Honey
- 2 teaspoon Lemon Juice
- Small Mint Leaves (optional; finely chop and add them to the salsa or just serve around the edges for garnish)
Baked Cinnamon Sugar Chips:
- 8 6 inch Flour Tortillas, slices or wedges
- 6 tablespoon Butter, melted
- ¾ cup White Sugar
- 3 tablespoon Ground Cinnamon
Instructions
- Preheat oven to 350°F / 177°C.
- Line two baking sheets with parchment paper. Top with tortilla wedges, in a single layer. (Place the tortillas very close together with the edges touching so that you don’t lose too much of the cinnamon-sugar into the spaces between them.)
- Brush the tops of the tortillas with melted butter.
- Stir together sugar and cinnamon. Sprinkle over tortillas.
- Bake until crisp and golden around the edges, 10 to 12 minutes. (Timing will vary depending on the thickness of the tortillas, so keep an eye on them.)
- While tortillas bake (and while they’re cooling), finely dice all of the fruit. Be sure to dice them into very small pieces so that you can scoop the salsa up with chips.
- Gently stir together the diced fruit, honey, and lemon juice. Taste and add more honey if you would like the salsa to be more sweet.
- Serve salsa with cinnamon sugar chips for dipping.
Notes
Nutrition
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