Fruit Salsa is a recipe made with all fresh fruit. They're diced small for an explosion of flavor in every bite. Scoop it up with a fresh homemade recipe for cinnamon chips too.
The heat of the season calls for some of the most refreshing foods suitable for those summer picnics. This delicious fruit salsa with cinnamon chips can be made in under thirty minutes and versatile.
Backyard barbeques are calling, and everyone’s looking for the perfect dish to bring. Look no further, this salsa is light, refreshing, and delicious.
Such simplicity is just what summer meals are about.
You can use the salsa as a side, a dessert, or even as a condiment over oatmeal, the options are endless.
Some people consider it an appetizer, others consider it a dessert, I consider it a dish fitting for any time of day. Mix up the ingredients, pop in the fridge (or freezer), and pull it out when you’re ready to dig in.
With so many fruit seasons in full force, I thought it would be the ideal time to share this recipe with you.
Healthy and delicious? Let’s get to the good stuff — What makes this salsa so good?
This fruit salsa recipe is fantastic to make in advance. The ingredients I’m sharing with you are my favorite summer fruits to add, but you can always use different variations of the recipe.
🍓 Strawberry salsa ingredients
- Granny Smith Apples - they stay crisp even after refrigerating.
- Mangos - taste fresh and sweet.
- Strawberries - are fruity, sweet, and mildly acidic.
- Kiwis - are complex with a sweet and tart flavor.
- Raspberries - are also sweet and tart and the riper they get the sweeter they get.
- Apricot preserves- these add a wonderful bit of tartness to the salsa.
- Lemon Juice - helps keep the apples from browning.
- Mint leaves - for garnish.
👩🏻🍳 For the cinnamon chips
- Flour tortillas
- Dairy-Free Butter
- A little bit of sugar and cinnamon
🔪 How to make salsa and chips
This is so simple to make, which is why it’s one of my favorite vegan treats. It takes little time, effort, or cleanup.
You can substitute certain fruits for others, or omit some completely. That’s the fun thing about fruit salsa, it's easy to change, while still tasting great.
🍏 Fruit Salsa Recipe
Chop, stir, and chill, just like that you’ve got a fantastic tasting salsa.
- Dice up the apples into small pieces and place them in a small bowl. I used tart Granny Smith apples.
- Squeeze lemon juice over the apples and toss them to coat.
- Finely chop up the rest of your fruit and add it to the bowl. Stir gently.
- Add the apricot preserves and thoroughly coat the fruit.
- Cover your dish and place it in the refrigerator for at least 15 minutes.
It’s really so simple.
📋 Cinnamon Chips
Four ingredients and about ten minutes are all you need to create these lip smackin' good chips.
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper or a baking mat.
- In a small bowl, mix the cinnamon and sugar.
- In another small bowl, place the butter in the microwave for 30 seconds and stir until completely melted.
- Using a baking brush, coat both sides of the tortillas with butter.
- Using a pizza cutter or a sharp knife, cut the tortillas into triangles.
- Place them on a baking sheet and bake for 3-4 minutes until they are golden brown.
That’s it. You’ve got a delicious vegan treat ready for any summer event.
🥗 More summer fruit salads
- Cucumber Vinegar Salad is simple to the max and a classic. Did you know cucumber was a fruit?
- You won't want to miss this light and tasty Apple Pecan Salad.
- Superfood Salad with Maple Vinaigrette has it all. You get lots of grains and veggies too.
And if you're wondering what to do with those extra tortilla shells? These healthy tortilla wraps are a wonderful lunch idea.
If you take a photo of your beautiful salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Fruit Salsa with Cinnamon Chips
- 2 cups diced apples - 2 Granny Smith Apples
- 2 tablespoons freshly squeezed lemon juice
- 1 cup mango - one large mango
- 1 cup strawberries - diced finely
- ½ cup kiwi - peeled and diced finely
- ½ cup raspberries - cut in halves or quarters depending on their size
- ¼ cup apricot preserves
- Garnish mint - optional
- 5 flour tortillas
- ½ cup dairy free butter - melted
- 4 tablespoons organic sugar
- 2 teaspoons ground cinnamon
- Dice apples into small pieces and add to a large bowl, squeeze juice from lemon over apples and stir to combine. This keeps the apples from browning.
- Finely chop remaining fruit and add to bowl. Stir fruit gently to combine.
- Add preserves and mix well.
- Cover and place in the refrigerator at least 15 minutes before serving. Prepare the chips while the fruit salsa is chilling.
- Serve with cinnamon chips or cinnamon graham crackers.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
- Combine sugar and cinnamon together in a small bowl.
- Melt the dairy-free butter in a microwave about 30 seconds, stir until completely melted.
- Brush butter onto both sides of tortilla, Sprinkle with sugar mixture on both sides.
- Cut tortilla into triangles using a pizza cutter or sharp knife and place on baking sheet.
- Bake for 3-4 minutes, flip chips and continue cooking for 3-4 minutes or until golden brown.