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If you are searching for a fresh, colorful, and crowd-pleasing dish to add to your Mother’s Day brunch table, this Fruit Salsa and Cinnamon Chips recipe is exactly what you need. Bursting with juicy strawberries, sweet apples, tangy kiwi, and vibrant raspberries, all paired with crispy homemade cinnamon chips, this recipe is as beautiful as it is delicious. Whether you are hosting a spring brunch, putting together a fun mom breakfast spread, or simply craving a light and refreshing snack, this recipe delivers every single time. Best of all, it comes together in under 30 minutes with ingredients you likely already have on hand.
Table of Contents
Why You Will Love This Recipe
- Ready in 30 minutes from start to finish
- No special skills required perfect for beginner cooks
- Naturally colorful and visually stunning for any brunch table
- Easily customizable with your favorite seasonal fruits
- A lighter alternative to heavier brunch recipes like breakfast casserole or French toast
- Kid-friendly and crowd-approved
Equipment You Will Need
Before you get started, make sure you have the right tools on hand. Here is everything you will need to make this recipe smoothly:
- Baking sheets for baking the cinnamon chips to golden perfection
- Mixing bowls for combining the fruit salsa ingredients
- Chef’s knives for dicing and quartering the fruit
- Cutting board a sturdy surface for all your prep work
- Measuring cups and spoons set for accurate sugar and preserve measurements
- Kitchen utensils for mixing and serving
- Peeler for peeling the apples and kiwis quickly
- Oven to bake your cinnamon chips until perfectly crispy
Ingredients
Fruit Salsa
| Ingredient | Quantity |
|---|---|
| Strawberries, quartered | 16 ounces |
| Golden Delicious apples, peeled, cored, and diced | 2 medium |
| Kiwis, peeled and diced | 2 |
| Raspberries | 8 ounces |
| Fruit preserves, any flavor | 3 tablespoons |
| White sugar | 2 tablespoons |
| Brown sugar | 1 tablespoon |
Cinnamon Chips
| Ingredient | Quantity |
|---|---|
| Flour tortillas (10-inch) | 10 |
| Butter-flavored cooking spray | As needed |
| Cinnamon sugar | 2 tablespoons |
Grab your measuring cups and spoons set to measure out your sugars and preserves accurately, and use a sharp chef’s knife on a reliable cutting board for all your fruit prep.
Step-by-Step Instructions
Step 1 : Make the Fruit Salsa
- Use your chef’s knife and cutting board to quarter the strawberries, peel and dice the apples (use your peeler for this), and dice the kiwis.
- In a large mixing bowl, combine the strawberries, apples, kiwis, and raspberries.
- Add the fruit preserves, white sugar, and brown sugar. Stir until everything is thoroughly combined.
- Cover the bowl and refrigerate the salsa while you prepare the chips. Chilling allows the flavors to meld beautifully.
Step 2 : Prepare the Cinnamon Chips
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper.
- Stack the flour tortillas on your cutting board and use a sharp chef’s knife to cut through the stack four times, creating eight wedges per tortilla.
- Arrange the wedges in a single layer on the prepared baking sheets.
- Spray the wedges generously with butter-flavored cooking spray, then sprinkle with cinnamon sugar using your measuring spoons for accuracy. Spray again lightly on top.
- Bake in your preheated oven for 8 to 10 minutes, until the chips are golden and crispy.
- Remove from the oven and allow to cool on the baking sheets for approximately 15 minutes before serving.
Step 3 : Serve
Arrange your cooled cinnamon chips on a large platter and serve alongside the chilled fruit salsa in a mixing bowl or serving dish. Use your favorite kitchen utensils to scoop and serve. This dish is best enjoyed fresh, making it ideal for a Mother’s Day brunch or spring brunch spread.
Tips for the Best Results
- Choose ripe, in-season fruit for the most vibrant flavor and color.
- Apricot, strawberry, or peach fruit preserves all work wonderfully in this recipe choose your favorite.
- Do not skip the double spray on the chips; it ensures even crispiness and helps the cinnamon sugar stick.
- Make the salsa up to 4 hours ahead and refrigerate it actually tastes better as the fruit marinates in the sugars.
- For a crunchier chip, bake for the full 10 minutes and let cool completely on the baking sheet.
- You can add mango, peaches, or blueberries to the salsa for seasonal variation.
- Store leftover chips in an airtight container at room temperature for up to 2 days.
Serving Suggestions
This Fruit Salsa and Cinnamon Chips recipe shines as part of a larger brunch spread. Pair it alongside pancakes, mimosas, or floral desserts for a stunning Mother’s Day brunch table. It also works beautifully as a light appetizer or a healthy afternoon snack for the whole family. The bright colors of the salsa make it a natural centerpiece on any brunch table.
Frequently Asked Questions
Can I make Fruit Salsa and Cinnamon Chips ahead of time?
Yes. The fruit salsa can be prepared up to 4 hours in advance and stored in the refrigerator. The cinnamon chips can be baked a day ahead and stored in an airtight container at room temperature.
What fruit preserves work best in this Fruit Salsa and Cinnamon Chips recipe?
Any flavor works great. Strawberry, apricot, and raspberry preserves are popular choices. Use whatever you enjoy most or have available in your pantry.
Can I use whole wheat tortillas for the cinnamon chips?
Absolutely. Whole wheat tortillas work well and add a slightly nuttier flavor to the chips. Just watch them closely in the oven as they may brown a bit faster.
How do I store leftover fruit salsa?
Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. Note that the fruit will release more juice over time, which is perfectly fine and still delicious.
Is this recipe suitable for kids?
Yes, this is a completely kid-friendly recipe. The natural sweetness of the fruit and the cinnamon chips make it a fun and wholesome treat that children love.
Can I use a food processor to dice the fruit faster?
You can use a food processor for the apples to speed up prep, but be careful not to over-process you want small diced pieces, not a puree.
Equipment List
- Baking sheets
- Mixing bowls
- Chef’s knives
- Cutting board
- Measuring cups and spoons set
- Kitchen utensils
- Peeler
- Oven
- Food processor
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PrintFruit Salsa & Cinnamon Chips : Easy 30-Minute Brunch Recipe Everyone Will Love
A fresh and colorful Fruit Salsa made with strawberries, apples, kiwi, and raspberries, served with crispy homemade cinnamon chips. Ready in 30 minutes and perfect for Mother’s Day brunch or any spring gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Appetizer, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz strawberries, quartered
2 medium Golden Delicious apples, peeled, cored, and diced
2 kiwis, peeled and diced
8 oz raspberries
3 tbsp fruit preserves, any flavor
2 tbsp white sugar
1 tbsp brown sugar
10 (10-inch) flour tortillas
Butter-flavored cooking spray
2 tbsp cinnamon sugar
Instructions
1. Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar in a large bowl until combined. Cover and refrigerate.
2. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
3. Stack tortillas and cut into 8 wedges each using a sharp knife.
4. Arrange wedges in a single layer on prepared baking sheets.
5. Spray wedges with cooking spray, sprinkle with cinnamon sugar, then spray again.
6. Bake for 8 to 10 minutes until golden and crispy.
7. Cool for 15 minutes on baking sheets, then serve with chilled fruit salsa.
Notes
Use ripe, in-season fruit for best flavor.
The salsa can be made up to 4 hours ahead.
Any flavor of fruit preserves works — strawberry, apricot, and peach are all great choices.
Store leftover chips in an airtight container at room temperature for up to 2 days.
Store leftover salsa in the refrigerator for up to 2 days.