Looking for the perfect party snack? This Fruit Salsa is an irresistible dessert-dip hybrid that’s guaranteed to disappear fast! Packed with fresh fruit and berries, it’s a crowd-pleaser every time. Pair it with crispy, oven-baked cinnamon chips for the ultimate sweet treat.
Why You’ll Love This Recipe
This isn’t your typical salsa! Instead of savory flavors like cilantro or onions, it’s a sweet, scoopable fruit salad. Whether you’re hosting a summer potluck, bridal shower, or casual gathering, this fresh and vibrant snack always gets rave reviews (and you might want to double the batch!).
Ingredients and Variations
- Fresh Fruit: Start with juicy summer favorites like berries and watermelon.
- Crunch Factor: Diced apples add a satisfying bite.
- Optional Add-Ins: Kiwi, pineapple, or mango make delicious additions!
Tips for Success
- Chopping Made Easy: Save time with a handy kitchen chopper—it’s a game-changer for cutting fruits and veggies!
- Homemade Cinnamon Crisps: Pair your fruit salsa with baked cinnamon tortilla chips for a sweet, crunchy complement.
This Fruit Salsa is versatile, light, and oh-so-refreshing. Whether you enjoy it as a snack, dessert, or appetizer, it’s bound to be a hit.
Let us know how yours turns out and share your favorite fruit combinations! 🍓🍉
Fruit Salsa with Cinnamon Crisps
8
servings15
minutes10
minutesThis Fruit Salsa is the ultimate dessert-dip combo that no one can resist! Bursting with fresh fruit and berries, it’s always the first dish gone at any party. Serve it alongside crispy, oven-baked cinnamon crisps for dipping, and you’ve got a crowd-pleasing snack or dessert that’s sure to become your new favorite!
Ingredients
For the Cinnamon Crisps
10 large flour tortillas (10-inch)
Cooking spray
⅓ cup granulated sugar
1 teaspoon cinnamon
For the Fruit Salsa
2 Granny Smith apples
1 lemon (zested and juiced)
1 cup melon, finely diced (or substitute with kiwi)
1 pound strawberries, finely chopped
½ pound raspberries
4 tablespoons raspberry preserves
Directions
- Cinnamon Crisps
- Preheat your oven to 350°F. Combine cinnamon and sugar in a small bowl and set aside.
- Working with three tortillas at a time, lightly spray both sides with cooking spray and sprinkle each side with the cinnamon-sugar mixture.
- Stack the tortillas and cut them into 12 wedges using a pizza cutter.
- Arrange the wedges on a baking sheet and bake for 8–11 minutes, or until crisp.
- Fruit Salsa
- Zest the lemon and set it aside. Peel and finely chop the apples, then toss them with 2 teaspoons of lemon juice to prevent browning.
- Finely chop the strawberries and melon (or kiwi). Combine all fruits in a large bowl, gently mixing to break apart the raspberries slightly.
- Stir in the lemon zest and raspberry preserves until well combined.
- Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld before serving.