Apple Berry Salsa with Cinnamon Chips is a fresh, colorful, and crowd-pleasing fruit dessert that is perfect for parties, showers, brunches, Mother’s Day, or any time you want something sweet without making a heavy dessert. This version keeps the flavor bright and fruity while reducing refined sugar. The homemade cinnamon tortilla chips can also be made with high-fiber tortillas for a lower-carb option.
If you have ever had fruit salsa at a home party or family gathering, you already know why it disappears so quickly. It looks beautiful on the table, tastes light and refreshing, and is easy to scoop with crisp cinnamon chips. The combination of juicy berries, crisp apples, tender kiwi, and a lightly sweet glaze makes every bite taste like a fruit-filled dessert nacho.
This apple berry salsa recipe uses blueberries, strawberries, apples, and kiwi. The fruit is finely diced so the mixture feels like a true salsa instead of a fruit salad. A simple glaze made with low-sugar strawberry spreadable fruit or jam and stevia baking blend brings everything together without overpowering the natural sweetness of the fruit.
One of the best things about making fruit salsa with cinnamon chips at home is that you control the ingredients. You can adjust the sweetness, use your favorite sweetener, choose high-fiber tortillas, or substitute part of the stevia with sugar if that works better for your taste. However you prepare it, this easy fruit salsa is a fun and reliable party recipe.
Fruit Salsa Step-by-Step
The secret to great fruit salsa is texture. The fruit should be diced into very small pieces so it can be scooped easily onto cinnamon chips. Large chunks taste good, but they do not cling to the chips as well. Small pieces create a saucy, spoonable mixture that feels more like salsa.
Start with crisp apples. Firm apples hold their shape and help the salsa stay fresh longer. Dice them into small, even pieces. Apples that brown slowly are especially helpful if you are making the salsa a little ahead of time.
Next, core the strawberries and dice them finely. Strawberries add sweetness, color, and plenty of juice to the salsa. Try to keep the pieces close in size to the diced apples so every spoonful has a balanced mix of fruit.
Prepare the kiwi by cutting off both ends. To peel it easily, slide a spoon between the peel and the fruit, then move the spoon around the inside edge. The skin should loosen, allowing the peeled kiwi to slip out cleanly.
Once peeled, dice the kiwi into small pieces. Kiwi is soft and juicy, so use a gentle touch. It adds a tropical flavor and a bright green color that makes the salsa look especially inviting.
Place the diced apples, strawberries, and kiwi in a large bowl. Fold in the blueberries carefully so they stay whole. To make the glaze, stir together strawberry spreadable fruit or jam with stevia baking blend. Pour the glaze over the fruit and gently stir until everything is lightly coated.
The salsa will become juicier as it sits, so begin with a modest amount of glaze. You can always add a little more if needed, but too much liquid can make the chips soften quickly when served.
Types of Fruit to Use in Salsa
This apple berry salsa is delicious as written, but you can adjust the fruit based on what is fresh and in season. Choose fruit that can be diced small and that holds up well after being mixed with a light glaze.
- Apples
- Strawberries
- Kiwi
- Blueberries
- Pineapple
- Grapes, cut into fourths
- Raspberries
- Cherries, pitted and chopped
- Mango
- Melons
Homemade Cinnamon Chips from Tortillas
Fruit salsa and cinnamon chips are a perfect match. The chips are crisp, lightly buttery, and coated with warm cinnamon sweetness. They are also simple to make at home, so there is no need to buy a packaged version.
Use flour tortillas for the chips. If you want a lower-carb version, choose low net carb or high-fiber tortillas. Brush one side of each tortilla with melted butter or a vegan spread. Then combine stevia baking blend with cinnamon and sprinkle the mixture evenly over the tortillas.
Cut the tortillas into wedges with a pizza cutter. Arrange the wedges on a non-stick baking sheet and bake them in a 375°F oven until crisp, about 8 to 9 minutes. Watch them near the end of baking because thin tortillas can brown quickly.
Serve the cinnamon chips alongside the chilled fruit salsa, or arrange them around a bowl for easy dipping. This recipe is best enjoyed the same day it is made, while the fruit is fresh and the chips are crisp.
More Desserts Using Berries
- Mixed Berry Crumble
- Cheesecake Stuffed Strawberries
- Dark Chocolate Covered Blueberries
- No-Bake Mini Cheesecakes topped with fruit
- Fruit Pizza Cookie
- Quinoa Fruit Salad with honey lime dressing
Recipe
Apple Berry Salsa with Cinnamon Chips Recipe
Ingredients
- 2 apples diced small
- 1 quart strawberries cored and diced small
- 1 pint blueberries
- 2 kiwi peeled and diced
- 2 Tablespoons strawberry spreadable fruit or jam low sugar
- 6 Tablespoons Stevia Baking Blend divided
- 1 Tablespoon cinnamon
- 2 Tablespoons butter or vegan spread melted
- 8 flour tortillas high fiber, whole wheat, 8-inch size if desired
Instructions
-
Preheat the oven to 375°F.
-
Combine the diced apples, strawberries, blueberries, and kiwi in a large bowl.
-
Mix the strawberry spreadable fruit or jam with 2 Tablespoons of Stevia Baking Blend.
-
Pour the glaze over the fruit and stir gently until the fruit is evenly coated.
-
Brush one side of each tortilla with melted butter or vegan spread.
-
Combine ¼ cup Stevia Baking Blend with the cinnamon.
-
Sprinkle the cinnamon-stevia mixture over the buttered tortillas.
-
Cut the tortillas into wedges using a pizza cutter.
-
Place the wedges on a non-stick baking sheet in a single layer.
-
Bake for 8 to 9 minutes, or until the tortilla chips are crisp.
Notes
- Replace all or part of the stevia with sugar if desired.
- This fruit salsa is best made and served the same day.
- For crisp chips, store the cinnamon chips separately from the fruit salsa until serving.