Apple Berry Salsa with Cinnamon Chips is always a hit at gatherings. This version cuts back on refined sugar and uses homemade low‑carb flour tortillas for the chips, yet it still tastes delicious and fresh. The bright mixture of apples, strawberries, blueberries, and kiwi tossed in a light jam-and-stevia glaze pairs perfectly with warm, crisp cinnamon chips.
This fruity appetizer is a classic at showers, brunches, and spring gatherings — and it’s especially popular for Mother’s Day. Because you control the ingredients, it’s easy to adjust the sweetness and carb content to suit your preferences or dietary needs.
For the salsa, the fruit is finely diced so the texture resembles a savory-style salsa, while still delivering the sweetness and juiciness of a fruit salad. A small glaze of low-sugar jam mixed with a stevia baking blend lightly coats the fruit, adding shine and a touch of sweetness without overwhelming the fresh flavors.
Fruit Salsa Step-by-Step
The secret to a great fruit salsa is uniform, very small pieces and just enough glaze to bring everything together. Choose firm, crisp apples so the salsa keeps its texture longer; Ambrosia or other slow-browning apple varieties work well. Dice the apples into small cubes, then do the same with strawberries so every bite has a balance of fruit.
Peeling and dicing kiwi is easy with a simple spoon trick: trim the ends, slide a spoon between skin and flesh, and rotate around the fruit to remove the skin in one piece. Then finely dice the kiwi to match the size of the other fruit pieces.
Gently combine the diced apples, strawberries, kiwi, and a pint of blueberries in a large bowl. For the glaze, mix a small amount of spreadable jam with a stevia baking blend until smooth. Two tablespoons of low-sugar strawberry spread combined with about two tablespoons of stevia blend makes a light, glossy coating; taste and adjust to your preferred sweetness. Pour the glaze over the fruit and fold gently until everything is evenly coated. Remember the salsa will release juices over time, so start with a modest amount of glaze.
Types of Fruit to Use in Salsa
You can customize this fruit salsa to use whatever is in season or what you prefer. Aim for fruits that can be diced into small, even pieces so the texture is consistent. Good options include:
- Apples
- Strawberries
- Kiwi
- Blueberries
- Pineapple
- Grapes (quartered)
- Raspberries
- Cherries (pitted and chopped; these can be messy)
- Mango
- Melons
Homemade Cinnamon Chips from Tortillas
Cinnamon chips are simple to make and far tastier when fresh from the oven. Use flour tortillas — whole wheat or high-fiber varieties if you prefer more fiber or a lower net-carb option. Lightly brush one side of each tortilla with melted butter or a vegan spread to keep them dairy-free if desired.
Mix about 1/4 cup of a bakeable stevia blend with one tablespoon of ground cinnamon in a small bowl or shaker. Sprinkle the cinnamon-stevia mixture evenly over the buttered side of the tortillas. Cut the tortillas into wedges with a pizza cutter, place the wedges on a nonstick baking sheet, and bake at 375°F until crisp, about 8 to 9 minutes. Watch them closely so they don’t brown too much; ovens vary.
Serve the warm cinnamon chips with a bowl of fruit salsa for dipping. The contrast between the warm, slightly spiced chips and the bright, juicy fruit is delightful and always popular with guests.
More Desserts Using Berries
If you enjoy this fruit salsa, try using berries in other simple desserts and treats. Berries work well in crumbles, stuffed strawberries, chocolate-dipped fruit, mini cheesecakes, fruit-topped cookies, and fruit-forward salads. They add bright color, natural sweetness, and seasonal flavor to many easy desserts.
- Mixed Berry Crumble
- Cheesecake Stuffed Strawberries
- Dark Chocolate Covered Blueberries
- No-Bake Mini Cheesecakes topped with fruit
- Fruit Pizza Cookie
- Quinoa Fruit Salad with a honey-lime dressing
We’d love to see your versions of this recipe—share photos on your social feed and tag your posts so you can show off your twist on the classic. This recipe is best made and served the same day for peak freshness and crispness.
📋 Recipe
Apple Berry Salsa with Cinnamon Chips Recipe
Blueberries, strawberries, apples, and kiwi are finely diced and coated with a light jam-and-stevia glaze, served alongside warm cinnamon tortilla chips for a bright, shareable dessert or appetizer.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 8
Author: Marjory Pilley
Ingredients
- 2 apples, diced small
- 1 quart strawberries, cored and diced small
- 1 pint blueberries
- 2 kiwi, peeled and diced
- 2 Tablespoons low-sugar strawberry spread or jam
- 6 Tablespoons stevia baking blend, divided
- 1 Tablespoon ground cinnamon
- 2 Tablespoons melted butter or vegan spread
- 8 flour tortillas (8-inch; whole wheat or high-fiber preferred)
Instructions
- Preheat oven to 375°F.
- Combine all prepared fruit in a large bowl.
- Mix the spreadable fruit or jam with 2 tablespoons of the stevia baking blend to make a glaze.
- Pour the glaze over the fruit and gently stir to coat.
- Brush one side of each tortilla with melted butter or vegan spread.
- Combine 1/4 cup stevia baking blend with the cinnamon in a bowl or shaker.
- Sprinkle the cinnamon-stevia mixture over the buttered side of the tortillas.
- Cut each tortilla into wedges and arrange them on a baking sheet in a single layer.
- Bake for 8–9 minutes or until the wedges are crisp and lightly browned. Allow to cool briefly.
- Serve the fruit salsa in a bowl with cinnamon chips alongside for dipping.
Notes
- You can replace all or part of the stevia with sugar or another sweetener if you prefer.
- For best texture and flavor, make the salsa and chips the same day you plan to serve them.
Nutrition (per serving, approximate)
Calories: 144 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 4 g | Fiber: 6 g | Sugar: 20 g