Sweet fruit dip with crispy chips

There's something irresistible about the combination of sweet fruit salsa and crispy cinnamon sugar tortilla chips. This delightful twist on traditional chips and salsa transforms a savory favorite into a refreshing dessert or breakfast treat that satisfies sweet cravings while still feeling somewhat virtuous. The vibrant mix of diced apples, strawberries, kiwi, and raspberries creates a colorful medley that's as beautiful to look at as it is delicious to eat. When paired with the warmth of cinnamon-sugar dusted tortilla chips, this fruit salsa becomes an irresistible treat that's perfect for everything from after-school snacks to elegant brunch spreads.

The first time I served this at a family gathering, my niece who typically avoids anything remotely healthy couldn't stop eating it. My sister later called for the recipe, laughing that her daughter had asked when they could make "that fruit nachos thing" again. That's the beauty of this dish – it turns nutritious fruit into something so delicious that even the pickiest eaters come back for seconds.

Essential Ingredients and Selection Tips

• Tortillas: Choose large flour tortillas (burrito-sized or 10-inch) for the best chips. Flour tortillas create a lighter, crispier chip than corn tortillas and provide the perfect neutral base for the cinnamon sugar coating
• Apples: Granny Smith apples offer the perfect tartness to balance the sweetness in the salsa. Their firm texture also holds up well when diced, maintaining their crunch even when mixed with juicier fruits
• Berries and Kiwi: The combination of strawberries, raspberries and kiwi provides beautiful color contrast and complementary flavors. Select ripe but firm berries and kiwi that will hold their shape when diced
• Preserves: Either raspberry or strawberry preserves create the perfect "saucy" element that brings the salsa together. Look for preserves rather than jam or jelly for the best texture and fruit pieces

The quality of your fruit truly matters in this recipe. When using perfectly ripe, in-season fruit, the natural sweetness shines through and requires less added sugar. I've found that a mix of textures works best – some firmer fruits like apples alongside softer berries creates the most interesting mouthfeel.

Detailed Cooking Instructions

Step 1: Prepare the Cinnamon Sugar Mixture

In a small bowl, whisk together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon until thoroughly combined. The ratio is important here – too much cinnamon can overwhelm the delicate fruit flavors. Once mixed, the cinnamon should be evenly distributed throughout the sugar with no clumps. This mixture will create that irresistible sweet coating on your tortilla chips that perfectly complements the fruit salsa.

Step 2: Create the Tortilla Chips

Working with three tortillas at a time, lightly spray each side with non-stick cooking spray. The spray serves two purposes – it helps the cinnamon sugar adhere to the tortillas and assists in achieving that perfect crispy texture during baking. After spraying, immediately coat each side in the cinnamon-sugar mixture, ensuring even coverage all the way to the edges. Stack the three prepared tortillas and cut them into 12 equal wedges using a pizza cutter or sharp knife. Spread the wedges in a single layer on a baking sheet and bake at 350°F for 11-12 minutes until they're crisp and golden brown.

Step 3: Prepare the Fruit Base

Start with the apples since they need protection from browning. Peel, core, and finely dice two medium Granny Smith apples into small, uniform pieces about 1/4-inch in size. Immediately squeeze the juice of one lemon over the diced apples and toss well to coat every piece. This citrus bath not only prevents browning but also adds a bright note that enhances all the fruit flavors. The small dice size is crucial – you want each bite of salsa to contain multiple fruit types.

Step 4: Add Remaining Fruits

Finely dice 2 cups of strawberries and 3 kiwis into pieces similar in size to the apples. Add these to a large mixing bowl along with 1 cup of raspberries (these can be left whole or gently halved depending on their size). The combination of firm apples, juicy strawberries, tender kiwi, and delicate raspberries creates a wonderful textural contrast. Each fruit adds its own unique flavor profile – tart apples, sweet strawberries, tangy kiwis, and bright raspberries.

Step 5: Finish and Sweeten the Salsa

Add 3 tablespoons of brown sugar and 1/4 cup of raspberry or strawberry preserves to the bowl with the fruit. Using a rubber spatula, gently fold the ingredients together until evenly combined, being careful not to crush the more delicate fruits like raspberries. The preserves create a light sauce that binds the fruit together while enhancing the natural flavors. Allow the mixture to sit for about 10 minutes before serving, which gives the sugar time to draw out some of the fruit juices and meld the flavors together.

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My first attempt at this recipe taught me the importance of proper fruit cutting technique. I initially chopped the fruit too large, which made it difficult to scoop with the chips. Now I make sure to dice everything into small, uniform pieces for the perfect chip-to-salsa ratio in each bite. This simple adjustment transformed the eating experience from slightly awkward to absolutely perfect.

Serving Inspiration

Transform this fruit salsa into an impressive dessert platter by arranging the chips in a circle around a decorative bowl of the salsa. For brunch gatherings, I sometimes serve individual portions in small glass dishes with a few chips tucked into each serving. This not only looks elegant but also makes it easier for guests to enjoy without double-dipping. For kids' parties, try serving the salsa in hollowed-out watermelon halves shaped like bowls for a fun presentation that reduces cleanup.

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Seasonal Variations

This versatile recipe can be adapted throughout the year using whatever fruits are in season. In summer, try substituting diced peaches, nectarines, or plums for some of the berries. For fall, pears make an excellent replacement for part of the apples, and you could add a pinch of nutmeg to the cinnamon sugar for a more autumnal flavor profile. During winter months when fresh berries are less available, pomegranate arils make a beautiful and flavorful addition. The key is maintaining a balance of textures and sweetness levels among your chosen fruits.

Storage Tips

While this fruit salsa is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. Keep in mind that the longer it sits, the more juice the fruits will release. If you're planning to make it ahead, consider adding a bit less preserves initially, as the natural juices will create more "sauce" as it sits. Store the chips separately in an airtight container at room temperature to maintain their crispness. If they soften, a quick 2-3 minute refresh in a 350°F oven will restore their crunch.

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This Fruit Salsa with Cinnamon Sugar Tortilla Chips has become my go-to recipe when I need something that bridges the gap between healthy and indulgent. What I love most is how versatile it is – perfect for dessert, snacking, or even breakfast. The combination of fresh fruit with warm cinnamon and sugar creates something that feels special enough for company yet simple enough for everyday enjoyment. It's one of those rare treats that satisfies sweet cravings while still providing nutritional benefits, making it a guilt-free pleasure you'll return to again and again.

Frequently Asked Questions

→ Can I make the cinnamon sugar tortilla chips ahead of time?

Yes! The cinnamon sugar tortilla chips can be made 2-3 days ahead of time. Just be sure to store them in an airtight container at room temperature once they've completely cooled. If they lose some of their crispness, you can reheat them in a 300°F oven for about 5 minutes to restore their crunch.

→ How far in advance can I prepare the fruit salsa?

The fruit salsa is best prepared within 24 hours of serving. The apples and kiwi may start to soften and discolor if made too far in advance. If you need to make it earlier, consider adding an extra tablespoon of lemon juice to help prevent browning. Keep refrigerated in an airtight container.

→ Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used for a gluten-free option, though they will create a different texture and flavor. If using corn tortillas, they may need less cooking time, so start checking them after about 8 minutes in the oven. The smaller size of corn tortillas will also yield fewer chips per tortilla.

→ What can I use instead of fruit preserves?

If you don't have fruit preserves, you can substitute with 2 tablespoons of honey or maple syrup mixed with 1 tablespoon of lemon juice. Another option is to use 3 tablespoons of orange marmalade. In a pinch, you could even use 2 tablespoons of apple juice concentrate for sweetness and to help bind the fruit together.

→ How do I keep the tortilla chips crispy when serving?

To keep the chips crispy during serving, place them in a bowl separate from the fruit salsa rather than pouring the salsa over the chips. This prevents them from becoming soggy. If serving at a party, you might consider putting out small portions of the salsa at a time and refreshing it as needed.

→ Can I make this recipe healthier?

To make this recipe even healthier, you can use whole wheat tortillas instead of white flour tortillas for more fiber. Consider reducing the sugar in the cinnamon mixture to 1/4 cup, or try using a natural sweetener like coconut sugar. You can also skip the brown sugar in the fruit mixture if your fruit is already quite sweet, or replace the preserves with chia seed jam for fewer added sugars.