Get ready to meet your new picnic MVP: this Fruit Salsa Recipe is a riot of juicy, sweet, and tangy flavors, all served up with the ultimate crunchy sidekick—homemade cinnamon sugar chips. Every bite sings of summer, thanks to a vibrant mix of peaches, mango, kiwi, and strawberries tossed with honey and fresh basil. Whether you serve it at a backyard barbecue or a casual get-together, this is one healthy, tempting appetizer that’ll disappear quicker than you can say “pass the chips!” Let’s dive into why this Fruit Salsa Recipe deserves a spot in your snack rotation.

Ingredients You’ll Need

One of the best parts of this Fruit Salsa Recipe is how approachable and flexible the ingredients are. Each one brings its own pop of color, burst of flavor, or special texture—come together and you get a fun, refreshing salsa that’s anything but ordinary.

Peaches: Pick ripe but slightly firm peaches for their juicy sweetness and that sunshine glow—no mushy fruit, please!
Mango: Mango brings a velvety texture and tropical flair, making the salsa downright irresistible.
Kiwis: These little green gems add tangy brightness and a pleasing contrast to the other sweet fruits.
Strawberries: Strawberries offer a ruby-red color and a classic, juicy flavor everyone adores.
Fresh lemon juice: Just a splash keeps those fruits bright and adds a subtle citrus zing.
Honey: Honey sweetens the mix just enough to help the flavors shine, pulling everything together naturally.
Fresh basil: A surprise herb that lifts the salsa with fragrant, summery notes—don’t skip this!
Granulated sugar: This is for the chips; it gives them their signature sparkle and sweetness.
Cinnamon: Pairing cinnamon with sugar and chips creates the ultimate sweet, warming crunch.
Tortillas (flour, gluten-free, or grain-free): Your choice here! These become our crunchy dippers, perfectly crisped in the oven.
Coconut oil cooking spray or melted butter: A quick mist or brush ensures all that cinnamon sugar sticks to your chips.

How to Make Fruit Salsa Recipe

Step 1: Chop the Fruit

Start by peeling and chopping your peaches, mango, and kiwis into small, salsa-sized bits. Hull and dice your strawberries too. Small pieces mean every scoop with your chips is a party of bright, juicy flavors. Add all the fruit to a large bowl so you have plenty of room to toss.

Step 2: Make the Honey Citrus Dressing

In a smaller bowl, whisk together the fresh lemon juice and honey until well combined. This simple, two-ingredient dressing adds tang and brightness that highlights your colorful fruit without overpowering it.

Step 3: Toss and Chill

Pour the honey-lemon mixture over your diced fruit and toss gently to coat. Cover the bowl and pop it in the refrigerator while you prepare the cinnamon sugar chips. This quick chill lets all the juicy flavors mingle together beautifully.

Step 4: Prep the Cinnamon Sugar Chips

Preheat your oven to 350°F, then line two baking sheets with parchment for easy cleanup. In a small bowl, stir together the granulated sugar and cinnamon. Spray both sides of your tortillas with coconut oil spray (or brush with melted butter), sprinkle generously with cinnamon sugar, then stack and slice into triangles.

Step 5: Bake Until Crispy

Arrange the cinnamon-dusted tortilla triangles in a single layer on your baking sheets. Bake for 10–12 minutes, flipping halfway through, until the chips are golden and crisp (they’ll crisp even more as they cool). Trust the process: the aroma that fills your kitchen is totally irresistible!

Step 6: Finish the Salsa

Right before serving, stir the chopped basil into your chilled fruit mixture. This last step is truly magical—the basil’s herbal note freshens up everything, completing the Fruit Salsa Recipe with flair. Now grab your crispy chips and pile on the salsa!

How to Serve Fruit Salsa Recipe

Garnishes

A little extra flourish never hurts! Try scattering a few more basil leaves on top, a twist of lemon zest, or even a sprinkle of toasted coconut for texture. The key is to let the fresh fruit and basil shine while adding that gorgeous, eye-catching finish.

Side Dishes

This Fruit Salsa Recipe is totally versatile, playing nicely with creamy dips like Greek yogurt, a wedge of soft cheese, or a scoop of vanilla ice cream. For a full spread, surround it with other summery bites like guacamole, grilled shrimp skewers, or a crisp sparkling beverage—perfect for entertaining.

Creative Ways to Present

Turn your Fruit Salsa Recipe into a show-stopping centerpiece by serving it in a hollowed-out pineapple or watermelon bowl. Or set up a DIY salsa bar with different dippers—think cinnamon pita chips, pretzel crisps, or even graham crackers. Get playful with mini mason jars or colorful bowls for the ultimate party moment!

Make Ahead and Storage

Storing Leftovers

Got some salsa left? Transfer it to an airtight container and refrigerate for up to two days. The fruit may soften a bit over time, but the flavors will meld into something even more luscious. The chips are best fresh but can be stored in a sealed zip-top bag at room temperature for another day.

Freezing

I don’t recommend freezing this Fruit Salsa Recipe, as the texture of the fruit will turn mushy once thawed, and the chips will lose their crispness. If you must, freeze only the chopped fruit (without dressing or basil) and defrost before mixing with fresh lemon and honey.

Reheating

No reheating necessary for the salsa itself! If your cinnamon sugar chips have lost their crunch, simply pop them in a preheated oven at 300°F for a few minutes—just until they crisp up again. Allow them to cool before serving alongside your refreshed Fruit Salsa Recipe.

FAQs

Can I use different fruits in my Fruit Salsa Recipe?

Absolutely! Feel free to swap in blackberries, pineapple, blueberries, or even apples depending on what’s in season. Just make sure to balance juicy and crisp textures for the best results.

Are there any nut-free options for the chips?

Yes! The recipe as written is nut-free, but if you’re worried about cross-contamination with store-bought tortillas, look for gluten-free or allergy-certified brands. The homemade cinnamon sugar chips are naturally nut-free when using safe ingredients.

How far in advance can I make the Fruit Salsa Recipe?

You can prep the fruit and mix the dressing up to a day ahead, storing them separately in the fridge. Combine and add the basil just before serving to ensure the freshest taste and the most vibrant color.

What do I do if my chips get soggy?

If you accidentally store the chips before they’re completely cool, they might get soggy. Not to worry! Spread them out on a baking sheet and re-crisp in a low oven (around 300°F) for a few minutes. Let them cool fully before sealing in a container.

Is the Fruit Salsa Recipe suitable for kids?

Definitely! Kids love this sweet salsa with crunchy chips. You can even get them involved in chopping (with supervision) or sprinkling cinnamon sugar onto the tortillas. To make it extra kid-friendly, skip the basil or swap in fresh mint if your little ones prefer.

Final Thoughts

If you’ve never tried a Fruit Salsa Recipe before, you are truly in for a treat. With its vibrant colors, sweet-tangy flavor, and crispy homemade chips on the side, it’s the kind of dish that makes any occasion feel special. I hope you’ll give it a try and let it become a fresh new classic at your table!

Fruit Salsa Recipe