Why you’ll love this recipe

I enjoy how this recipe combines natural fruit sweetness with a hint of citrus and a touch of jam for extra flavor. The homemade cinnamon tortilla chips add a crunchy contrast that makes every bite exciting. I also like that it’s easy to prepare and feels both light and satisfying at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces fresh raspberries (cut in half)
1 pound fresh strawberries (stems removed, diced into small pieces)
1/4 of a small cantaloupe melon (seeds and skin removed, diced into small pieces)
2 Granny Smith apples (peeled and cored, diced into small pieces)
1 lemon
1/4 cup seedless raspberry jam
8 10-inch flour tortillas
non-stick cooking spray
1/3 cup granulated sugar
2 teaspoons ground cinnamon

Directions

I start by preheating my oven to 350°F.

In a large bowl, I combine the raspberries, strawberries, cantaloupe, and apples.

I zest the lemon and add it to the fruit. Then I squeeze the lemon juice into a small bowl, remove any seeds, and pour the juice over the fruit. I mix everything well.

I add the raspberry jam and stir until all the fruit is evenly coated. Then I set the salsa aside.

Next, I spray both sides of the tortillas with non-stick cooking spray.

In a small bowl, I mix the sugar and cinnamon, then sprinkle it over both sides of each tortilla.

I cut each tortilla into 8 wedges and arrange them in a single layer on baking sheets.

I bake the chips for 8 to 12 minutes until they are lightly browned around the edges.

After baking, I remove the chips and place them on a serving dish.

I serve the fruit salsa alongside the cinnamon tortilla chips.

Servings and timing

I get about 12 servings from this recipe.

Preparation time: 20 minutes
Baking time: 8–12 minutes
Chilling time: about 30 minutes
Total time: about 1 hour

Variations

I sometimes change the fruit depending on what I have available. I like adding blueberries, kiwi, or pineapple for extra variety. For a sweeter version, I use honey instead of jam. I also enjoy adding a pinch of mint for a refreshing twist.

Storage/reheating

I store the fruit salsa in an airtight container in the refrigerator for up to 2 days.

I keep the tortilla chips in a sealed container at room temperature so they stay crisp. If they soften, I reheat them briefly in the oven to restore their crunch.

FAQs

Can I make the fruit salsa ahead of time?

I can prepare it a few hours in advance and keep it chilled until serving.

How do I keep the apples from browning?

I mix them well with the lemon juice, which helps slow down browning.

Can I use store-bought chips?

I can, but I prefer homemade ones for better flavor and texture.

What other fruits can I use?

I like using fruits like mango, pineapple, or grapes depending on the season.

Do I need to chill the salsa before serving?

I find it tastes better when slightly chilled, but it can also be served right away.

Conclusion

I find this fruit salsa with cinnamon tortilla chips to be a refreshing and fun recipe that’s easy to prepare and always a crowd-pleaser. The combination of juicy fruit and crispy sweet chips makes it a perfect dish for sharing or enjoying as a light dessert.