
This fruit salsa recipe is my go-to for summer gatherings when I need something bright and crowd-pleasing in a hurry. Packed with juicy peaches, mango, strawberries, and kiwi, it is sweet, refreshing, and comes together so fast. The simple cinnamon sugar chips take this to party appetizer status, making it just as fun as it is delicious.
When I first made this, I expected it to just be for the kids but the adults went absolutely wild for it too. Now it gets requested for every summer birthday and pool day at my place.
Ingredients
- Peaches: provide juiciness and a mild floral sweetness Select peaches that yield slightly to gentle pressure for the best flavor
- Mango: adds tropical flair and vibrant color Look for a mango that gives just a bit when squeezed for ripeness and avoid any with shriveled skin
- Kiwis: give tartness and a pop of green for color Press gently for softness but avoid overly mushy kiwis
- Strawberries: are the sweet base and fill out the flavors Choose berries that are bright red with green tops and avoid any with white tips
- Fresh lemon juice: balances the sweetness while keeping the fruit looking vibrant Freshly squeezed is best for bright flavor
- Honey: adds an extra layer of sweetness and sticky shine Use local honey if possible for more complex taste
- Fresh basil: offers surprising freshness and makes the whole salsa taste unexpected Look for leaves without brown spots
- Granulated sugar: brings crunch and caramelizes on the chips Use a baking sugar for easy sprinkling
- Cinnamon: adds warmth and pairs perfectly with fruit Choose a sweet cinnamon such as Ceylon for baking
- Tortillas: serve as the crispy scoop for salsa Go for flour for softness or gluten free for anyone avoiding gluten
- Coconut oil cooking spray or melted butter: helps the cinnamon sugar stick and makes the chips golden Use the lightest spray to avoid soggy chips
Step-by-Step Instructions
- Chop the Fruit:
- Peel and dice all the fruit into very small pieces about the size of corn kernels. This helps everything scoop easily and melds the flavors together. Use separate cutting boards if you care about the fruits keeping distinct colors.
- Mix the Dressing:
- In a small bowl combine lemon juice and honey until the honey dissolves fully. Pour this mixture over the chopped fruit and gently toss with a large spoon to coat every piece. Cover and refrigerate so the flavors can mingle and the fruit can release its juices.
- Prep the Cinnamon Sugar Chips:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Line two large baking sheets with parchment paper for easy cleanup. In a small bowl stir together the granulated sugar and cinnamon making sure the spice is even throughout. Lightly spray the tortillas on both sides with coconut oil spray and sprinkle generously with the cinnamon sugar. Stack the tortillas and cut them into eight triangles each for perfect dipping chips.
- Bake the Chips:
- Arrange the triangles in a single layer with none overlapping on the prepared baking sheets. Bake for ten to twelve minutes flipping them halfway through baking for even crisping. Do not walk away as chips can go from just golden to burnt fast. They will continue crisping as they cool so do not worry if they seem slightly soft when you first take them out.
- Finish and Serve:
- Just before serving stir the chopped fresh basil into the salsa and toss well to bring out the flavors. Arrange the cinnamon chips around the bowl of fruit salsa and serve immediately to keep everything crispy and vibrant.

The fresh basil is my not so secret ingredient and always gets people asking for the recipe. One summer my little niece helped me tear the basil leaves and she now proudly calls it our family salsa.
Storage Tips
You can prep the fruit salsa up to one day in advance but keep the cinnamon chips and fruit separate until just before serving. Store the salsa in an airtight container in the refrigerator. Cinnamon chips should be kept at room temperature in a sealed bag or container to maintain crunch.
Ingredient Substitutions
Feel free to swap out almost any fruit here. Pineapple, blueberries, grapes or even apples work well depending on what is in season or on hand. Maple syrup can stand in for honey if you need it vegan. If you cannot find basil try fresh mint for a different herb note.
Serving Suggestions
This salsa is wonderful as a dip at parties but it also makes a great topping for pancakes, waffles, or oatmeal. Spoon it over grilled chicken or fish for a sweet fresh contrast. For something extra fun, add a scoop of fruit salsa to vanilla yogurt and sprinkle on a few chips.
Cultural Roots of Fruit Salsa
While classic tomato salsas are a staple throughout Latin America, fruit-based salsas are a creative twist popular in many American kitchens. They blend the spirit of communal sharing and dipping with the sweeter flavors of summer. Bringing this bowl to a potluck always sparks conversation about how versatile and welcoming salsa can be.
Recipe FAQs
- → Can I use other fruits besides those listed?
Absolutely! Feel free to include fruits like pineapple, blueberries, or apples for different textures and flavors.
- → How do I keep the fruit salsa fresh?
Chill the mixture and store covered in the refrigerator. Stir in the basil just before serving for the best flavor.
- → What type of chips work best for scooping?
Baked cinnamon sugar tortilla chips add a crisp sweetness, but store-bought pita chips also pair well with the fruit mix.
- → Can the cinnamon chips be made ahead?
Yes, bake the chips ahead and store in an airtight container for up to two days to maintain their crispness.
- → Is there a dairy-free or gluten-free option?
Use gluten-free or grain-free tortillas for the chips, and there are no dairy ingredients in this dish as written.