If you’re searching for an irresistibly fresh and vibrant treat that is equal parts playful and sophisticated, look no further than the Dessert Strawberry Salsa with Cinnamon Chips Recipe. This colorful, sweet fruit salsa bursts with juicy strawberries, tangy kiwi, and crisp apple, all mingled with a touch of sugar and zingy preserves. Paired with golden, crispy homemade cinnamon chips, every bite is the ultimate dance of texture and flavor — making it an enchanting finale for any meal or afternoon snack. Whether you’re serving a crowd or treating yourself, this recipe guarantees smiles all around.
Ingredients You’ll Need
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For the Strawberry Salsa:
- 2 cups fresh strawberries (diced)
- 1/2 cup diced kiwi
- 1/2 cup diced apple (peeled)
- 1 tablespoon sugar
- 1 tablespoon strawberry or raspberry preserves
- 1 teaspoon lemon juice
For the Cinnamon Chips:
- 6 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
How to Make Dessert Strawberry Salsa with Cinnamon Chips Recipe
Step 1: Prepare the Fruit Salsa
Begin by gently dicing your strawberries, kiwi, and peeled apple. Combine them in a mixing bowl, then sprinkle on the sugar. Add your choice of strawberry or raspberry preserves and a splash of lemon juice. Stir until everything is coated — the preserves will help meld the fruit together into a glistening, scoopable salsa. Cover and let it chill in the refrigerator for at least 15 minutes, allowing the flavors to blend beautifully.
Step 2: Make the Cinnamon-Sugar Mixture
In a small bowl, mix together the sugar and ground cinnamon to create that familiar, fragrant blend that will elevate your tortilla chips from simple to spectacular. Set the mixture aside — trust me, this step ensures every chip has a sweet, spicy kiss of flavor.
Step 3: Prepare and Cut the Tortillas
Using a pastry brush, brush both sides of each tortilla generously with melted butter. Sprinkle the cinnamon-sugar mixture evenly over each tortilla, making sure each surface gets covered. Stack and slice the tortillas into 6 to 8 wedges per tortilla for the ideal dippable size. The aroma already hints at delicious things to come!
Step 4: Bake the Cinnamon Chips
Arrange the tortilla wedges in a single layer on a parchment-lined baking sheet so they bake evenly. Pop them into a preheated 375°F (190°C) oven. Bake for 8 to 10 minutes until the chips turn golden and delightfully crisp. If you like an ultra-even crunch, flip them halfway through the baking time. Let the chips cool completely — they’ll crisp up even more out of the oven.
Step 5: Serve and Savor
Remove the chilled fruit salsa from the fridge and give it another gentle stir. Set out a platter or bowl with the salsa surrounded by piles of cinnamon chips. Watch as everyone dives in — the combination is absolutely irresistible, perfect for dipping, scooping, and nibbling to the very last bite.
How to Serve Dessert Strawberry Salsa with Cinnamon Chips Recipe
Garnishes
A sprinkle of fresh chopped mint or a dusting of extra cinnamon takes this fruit salsa to the next level. If you’re feeling extra fancy, add a dollop of whipped cream or a drizzle of honey right before serving — it’s those little touches that make Dessert Strawberry Salsa with Cinnamon Chips Recipe absolutely party-ready.
Side Dishes
This sweet salsa shines beside vanilla ice cream, Greek yogurt, or even layered into a parfait. It also plays well with a light cheese plate — the cinnamon chips make delightful sweet “crackers.” Serve at brunch or alongside other desserts for a beautiful, refreshing contrast.
Creative Ways to Present
For casual occasions, pile everything on a platter or in a big bowl for easy, communal scooping. For parties, spoon the salsa into individual cups with chips tucked on the side. You can also use the salsa as a topping for mini tarts or cupcakes, or fill tiny taco shells for a “dessert nacho” twist. However you serve it, the Dessert Strawberry Salsa with Cinnamon Chips Recipe is always a hit.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salsa or chips, store each separately. The salsa should be kept in an airtight container in the refrigerator and is best enjoyed within 24 hours, as the fruit will continue to release juices. Store the chips at room temperature in an airtight bag or container — they’ll stay crisp for up to three days.
Freezing
Freezing isn’t recommended for the fruit salsa, as the fresh fruit texture can become mushy upon thawing. However, you can freeze the cinnamon chips in a well-sealed container for up to a month. Simply re-crisp them in the oven if needed!
Reheating
If your cinnamon chips have lost a bit of crunch, just place them on a baking sheet and warm in a 350°F (175°C) oven for a few minutes until refreshed. There’s no need to reheat the salsa; simply serve it chilled straight from the fridge for best flavor.
FAQs
Can I make Dessert Strawberry Salsa with Cinnamon Chips Recipe ahead of time?
You can prepare the fruit salsa and cinnamon chips a few hours before serving. Store the salsa covered in the fridge, but assemble the chips on the day for peak crispness. For maximum freshness and crunch, I recommend combining everything just before enjoying.
What other fruits can I use?
This recipe is wonderfully versatile! Try adding or substituting diced mango, pineapple, blueberries, or even peaches for some creative variations. The key is to use ripe, juicy fruits for the best result.
Can I use store-bought cinnamon chips?
Absolutely. If you’re short on time, grab some cinnamon pita chips from the store. They make a great shortcut and still complement the fruit salsa perfectly.
Is this Dessert Strawberry Salsa with Cinnamon Chips Recipe vegan?
As written, the recipe uses butter, so it’s vegetarian but not vegan. Simply swap in melted coconut oil or a vegan butter substitute for a fully plant-based version.
How do I keep the apple from browning?
The splash of lemon juice in the salsa helps prevent the apple from turning brown, so be sure to toss everything together promptly. If you’re prepping far in advance, you can also use a little more lemon juice for extra protection.
Final Thoughts
This Dessert Strawberry Salsa with Cinnamon Chips Recipe is pure happiness in a bowl — fresh, colorful, and surprising with every bite. I can’t wait for you to share it with friends and family (or sneak a few spoonsful yourself). Give it a try, have fun with the variations, and let it become a new staple for your dessert rotation!
Print
Dessert Strawberry Salsa with Cinnamon Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and refreshing dessert recipe perfect for summer gatherings, this Dessert Strawberry Salsa with Cinnamon Chips is a fruity and sweet treat that will impress your guests. The combination of fresh strawberries, kiwi, and apple in the salsa paired with crispy cinnamon-sugar tortilla chips creates a unique and delicious flavor experience.
Ingredients
For the Strawberry Salsa:
- 2 cups fresh strawberries (diced)
- 1/2 cup diced kiwi
- 1/2 cup diced apple (peeled)
- 1 tablespoon sugar
- 1 tablespoon strawberry or raspberry preserves
- 1 teaspoon lemon juice
For the Cinnamon Chips:
- 6 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Strawberry Salsa: Preheat oven to 375°F (190°C). In a mixing bowl, combine diced strawberries, kiwi, and apple. Stir in sugar, preserves, and lemon juice until everything is evenly coated. Cover and refrigerate for at least 15 minutes to let the flavors blend.
- Make the Cinnamon Chips: Brush both sides of each tortilla with melted butter. In a small bowl, mix sugar and cinnamon together, then sprinkle evenly over the tortillas. Cut each tortilla into 6–8 wedges and place them on a baking sheet in a single layer. Bake for 8–10 minutes or until golden and crisp, flipping halfway through if desired. Let cool completely.
- Serve: Serve the chilled fruit salsa with the cinnamon chips for dipping.
Notes
- Best served the same day for the freshest texture.
- You can add diced mango, pineapple, or blueberries for variation.
- For a shortcut, use store-bought cinnamon pita chips.
Nutrition
- Serving Size: 1/6 of salsa and chips
- Calories: 180
- Sugar: 15g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
