Sweet Fruit Salsa with Cinnamon Chips

Sweet Fruit Salsa is one of our favorite things to eat with Baked Cinnamon Chips. It’s a perfect family snack, a light dessert, or an awesome appetizer to take to a gathering. You can mix and match your favorite fruits, and this recipe gives multiple ways to customize.  Serve it with the baked chips, or served on things like crepes, yogurt, oatmeal, or ice cream!

Scroll past recipe card for step by step photos and more details.

fruit salsa






salsa in a bowl

Sweet Fruit Salsa with Cinnamon Chips

This recipe doesn't contain measurements, rather ideas for how to customize your own fruit salsa.  Chop up whatever amount of fruit you'd like, and then sweeten and flavor to taste using our suggestions!



  • Chop fruit into equally bite-sized pieces.  See blog post for lots of ideas, some of our favorite are: Strawberries, orange segments, pineapple, blueberries, mango, and kiwi.  Sweeten with sweetener of choice.  You can use granulated or powdered sugar, honey, or a low-calorie sweetener of choice.  Salsa is great just like this, or feel free to try some of the flavor enhancers below!
  • Citrus Juice:  Try the juice from a mandarin orange or a squeeze of lemon or lime.
  • Flavor if desired.  Try a little grated ginger, or fresh chopped mint leaves, or a sprinkle of cinnamon, or top with shredded coconut.
Author: Sara Wells
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How to make Fruit Salsa

When you were a kid did you ever read those “Choose Your Own Adventure” books? Like, “If you choose to enter the big scary building that says Do Not Enter then turn to page 47. If you choose to listen to your mother and go home for dinner turn to page 62…” and then you get alternate endings? Well this is a “Choose Your Own Recipe” post!  There is really no right or wrong here- this “recipe” is more of a collection of ideas for customization. Have fun with it!

1. Choose Your Fruit
You can choose your fruit based on what’s in season, or flavors you love together, or colors.  Here’s some ideas for a colorful fruit salsa.  I love to make a rainbow version!

Rainbow fruit

Red: Strawberries are my standard because they hold up really well, they’re usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.

Orange: MangoPeaches, nectarines, or orange segments work well.

Yellow: Pineapple! Fresh is best, but in a pinch, open up a can. I guess nectarines, peaches, and mangoes are all yellow as well.

Green: I love the bright color and great texture of Kiwi in fruit salsa. There’s always honeydew too.

Blue/Purple: Blueberries , blackberries, or halved grapes.  I prefer blueberries because the size works well and they will stay more in tact.  If you have extra large blackberries, you might want to cut them in half- but if you do, stir them in gently at the very end because the juices run all over.

rainbow bowl of fruit

2. Choose Your Sweetener

A little sweetener helps enhance all the flavors and marry them together.

Honey: I love the flavor of honey with fruit.

Powdered Sugar: It dissolves fast and gives a light sweetness.

Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.

Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.

Swerve: This is my favorite calorie-free sweetener.  The powdered version looks and feels just like powdered sugar and is a great way to keep this dish healthy.

3. Choose Your Extras
Pick and choose from these flavor enhancers.

Citrus Juice: Lemon, lime, orange.  Just a few big squeezes. The fruit will give off a lot of juice so you don’t want to add too much additional liquid, but a few squeezes of citrus really enhances the flavor of the overall dish.  My absolute favorite is a couple of cuties or mandarines cut in half and squeezed in there.

Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.

Mint: A little chopped mint reminds me of cilantro in regular salsa and makes everything so fresh tasting. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit. My husband hates it when I put mint in- he thinks it ruins the salsa and tastes disgusting, so you may want to go sparingly on that one!

Coconut: shredded coconut is especially good when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.

Toasted Coconut: If you’re taking this to a party, then add some toasted coconut on top for great presentation.

Ginger:  A little fresh ginger adds a fun twist. A little will go a long way. P.S. ginger + coconut = yum.

fruit salsa in a bowl

4. Eat it!
I like to chill it before serving, but you can definitely eat immediately if you’d like.  Serve with Baked Cinnamon Chips for dipping. Also fantastic over ice cream! Ooh, how about cinnamon chips AND ice cream. Now that’s a party.

fruit salsa in a bowl











woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. We made this last night with cinnamon chips made from your homemade flour tortilla recipe. It was a VERY popular sidedish along with your taquitos recipe and your salsa recipe. We also made Groundhog Day cupcakes (a little groundhog made out of a nutter butter cookie peeps out of the top)out of your 3 ingredient pumpkin chocolate chip muffin recipe. My 8 year old daughter made them herself!

    I have been LIVING on your website since I found it last week. Great stuff!

  2. I made this yesterday and used strawberries, kiwi and tiny apple cubes (that I soaked in lime juice so they wouldn't get brown) Then I added brown sugar. It was great!

  3. We made this yesterday for Cinco de Mayo, and it was FABULOUS. We ate it with the cinnamon chips and it was oh so yummy.

  4. I made this for my husband and his brothers (and me too of course) and it was awesome. They were so impressed, plus, it’s mostly healthy! I say mostly because I put waaaaay too much sugar in mine, so it tasted like candy, but hey, you can’t go wrong with that, right?
    Anyway, long story short, thanks, it was awesome.

  5. Molly- honestly? No I don’t think it would taste as good with corn tortillas- but you could try it and see!

  6. I’ve made this before but had forgotten all about it. It really is a fabulous snack/treat. Thanks for the reminder to make it again. And again.

  7. Ok girlies. I am so excited about this. I just made up a batch (I used agave nectar, and lime juice as my “additives”) with the chips for a luau potluck we’re having tomorrow. Yummmmmmm….

  8. It’s beautiful. beautiful.
    I just want to frame my computer screen and hang it on the wall. And I KNOW it tastes just as delightful!!

    It’s exactly the perfect thing for an event I’m hosting next week!!!!

  9. First visit to your blog, and it is adorable! Great post on the fruit salsa and cinnamon chips. You make it look so easy and delicious. Can’t wait to see your next posts.

  10. Oh man, that looks SO GOOD!! The cinnamon chips from yesterday alone looked like such a yummy treat, but adding in that fruit salsa… Mmmmmm! 🙂
    I’m thinking my husband and I need to pray for nice weather this weekend (this IS Oregon) and have some people over!

    Random, but I literally cannot wait until I am in charge of someone’s bridal or baby shower because I’m pretty sure that everything on the menu would come from your site!


  11. Beautiful pictures, first of all :). And it looks delicious! I want to make some and eat it while I tan in the nice weather. Yum!

  12. That makes such a pretty dip! It would be really good for a shower!

  13. I loved those books! I had forgotten all about them, until a couple years ago.

    I’ve seen this recipe posted at allrecipes in their top list! =)
    Sounds so good!