Fruit Salsa Recipe

This Fruit Salsa Recipe is the ultimate celebration of summer in a bowl, brimming with juicy peaches, succulent mango, zesty kiwi, and sweet strawberries—all tossed together with a bright lemon-honey dressing and fresh basil for a pop of something unexpected. It’s the perfect way to showcase ripe seasonal fruit, and when you spoon it up with crisp homemade cinnamon tortilla chips, it’s honestly hard to stop snacking. Whether you’re prepping it for a party or just to bring some color to your weeknight, this is one dish that dazzles every single time.

Ingredients You’ll Need

This Fruit Salsa Recipe comes together with just a handful of simple ingredients, each one adding its own burst of color, flavor, and fun texture. Don’t skip a single item—every one plays a part, from the juicy fruit to the aromatic basil and sweetly spiced tortilla chips.

• Peaches (2, peeled and diced): These add juicy sweetness and a lovely soft texture—the riper, the better.
• Mango (1, peeled, cored and diced): Delivers tropical sunshine and a vibrant orange hue to your salsa mix.
• Kiwis (4, peeled and diced): Their tangy brightness and beautiful green color are essential for a stunning presentation.
• Strawberries (16 oz, hulled and diced): Juicy, ruby-red strawberries provide the lush, sweet backbone of your salsa.
• Fresh lemon juice (1 Tablespoon, about half a lemon): Adds zippy acidity and keeps the fruit looking bright and fresh.
• Honey (2 Tablespoons): Natural sweetness that’s mellow and blends perfectly with the fruit juices.
• Fresh basil (2 Tablespoons, chopped): The secret ingredient—herbal, slightly peppery, and totally elevates the flavors.
• Granulated sugar (1/3 cup): Sweetens up the cinnamon chips and gives them gorgeous golden edges as they bake.
• Cinnamon (1 teaspoon): Adds warm, aromatic spice to your homemade chips for an extra treat.
• Tortillas (10, flour or gluten-free): These get transformed into crunchy, dippable cinnamon chips—use whatever kind you love.
• Coconut oil cooking spray (or melted butter): Helps your cinnamon sugar stick and crisps up the chips in the oven.

How to Make Fruit Salsa Recipe

Step 1: Chop the Fruit

Start by peeling and chopping all your fruit into small, even pieces for a perfect scoop every time. Toss the peaches, mango, kiwis, and strawberries together gently in a large mixing bowl—don’t be shy about using your hands for this! A balance of chunky and bite-sized makes for the best texture in this Fruit Salsa Recipe.

Step 2: Mix the Dressing

In a separate small bowl, combine the fresh lemon juice and honey. Stir them together until silky and smooth. Pour this fragrant mixture over the chopped fruit and toss until evenly coated. The lemon and honey work together to enhance each fruit’s natural sweetness while keeping everything super fresh and juicy. Cover your bowl and slide it into the fridge; chilling lets the flavors mingle while you prep your chips.

Step 3: Prep the Cinnamon Chips

Preheat your oven to 350°F—a nice, hot oven is the trick to perfectly crisp chips. In a small bowl, stir your sugar and cinnamon together. Lay out your tortillas (flour, gluten-free, or grain-free all work) on a cutting board, spritz them generously on both sides with coconut oil spray or melted butter, then sprinkle both sides with the cinnamon sugar. Stack the tortillas and slice them into triangles—it’s easiest to cut them all at once.

Step 4: Bake the Chips

Arrange the triangles in a single layer on two parchment-lined baking sheets. Pop them into the oven for 10–12 minutes, flipping halfway through. When they’re done, the chips will be golden and crisp, but they’ll get even crunchier as they cool. Resist the urge to taste them all before the salsa’s ready!

Step 5: Add Fresh Basil and Serve

Once you’re ready to serve, stir the chopped fresh basil into the chilled fruit salsa and give it one last gentle toss. The basil adds a beautiful color and unexpected flavor that really brings this Fruit Salsa Recipe to life. Dish it up with plenty of warm, homemade cinnamon chips for dipping.

How to Serve Fruit Salsa Recipe

Garnishes

Add a festive touch with a few extra basil ribbons, a sprinkle of diced strawberries, or a dusting of cinnamon sugar right before serving. For an elegant finish, a squeeze of lime over the top can add a little tang—they’ll look as beautiful as they taste!

Side Dishes

This Fruit Salsa Recipe shines brilliantly alongside other party-ready snacks. Serve it with whipped cream, vanilla yogurt, or a platter of cheese for a fun sweet-and-savory contrast. It’s also a fresh side for barbecue mains or brunch spreads—the bright flavors are a crowd pleaser!

Creative Ways to Present

Spoon your salsa into hollowed-out pineapple halves or watermelon bowls for a festive look, or serve individual parfaits layered with salsa and toasted coconut. For gatherings, set up a DIY salsa bar with extra toppings like shredded coconut, lime zest, or mini chocolate chips for even more fun.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which honestly doesn’t happen often!), simply store your Fruit Salsa Recipe in an airtight container in the fridge. It will stay vibrant and delicious for up to two days, though the fruit may soften a bit as it soaks in the juices.

Freezing

This recipe is best enjoyed fresh, but if you need to store it longer, you can freeze it in a sealed container for up to 1 month. Just be aware that the texture will change—defrosted fruit salsa will be a touch softer and more juicy, perfect for spooning over ice cream, yogurt, or even pancakes.

Reheating

You won’t need to reheat the salsa, since it’s meant to be cool and refreshing! If your homemade cinnamon chips have gone a little soft, you can crisp them up in a 325°F oven for about 5 minutes—just watch closely to prevent burning.

FAQs

Can I make this Fruit Salsa Recipe ahead of time?

Absolutely! Prep all your fruit, mix it with the lemon-honey dressing, and refrigerate for up to 24 hours. Stir in the basil and make your chips just before serving for the freshest flavor and crunch.

What fruits can I substitute in this Fruit Salsa Recipe?

Feel free to get creative—swap in pineapple, grapes, blueberries, or even apples if you have them on hand. The recipe is very forgiving, so use your favorite ripe, juicy fruit.

Is there a vegan option for this Fruit Salsa Recipe?

Yes! Just substitute the honey for agave syrup or maple syrup for a completely vegan-friendly version of this irresistible salsa.

Could I use store-bought chips instead of making my own?

You bet! If time is tight, grab a bag of cinnamon pita chips or even plain tortilla chips. Homemade gives the best flavor and texture, but store-bought makes this recipe even quicker.

How can I prevent the fruit from getting mushy?

Chop your fruit into even pieces, handle it gently, and serve soon after assembling. Adding the dressing and basil just before serving helps keep everything crisp and beautiful in this Fruit Salsa Recipe.

Final Thoughts

Every bite of this Fruit Salsa Recipe bursts with sunshine, sweetness, and a lovely hint of basil that surprises and delights. It’s a dish that invites creativity and instantly brightens up any occasion. I hope you’ll give it a try—make it your own, share it generously, and don’t be surprised when you’re asked for the recipe again and again!

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