I love quick recipes that feel fancy and warm. Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips is one of those. It is bright, sweet, and a bit crunchy.
My Dad James taught me to layer flavors with simple things. Mom Eva and Sister Jennifer all ask for this at family time.
What You’ll Need
- Diced apples
- Kiwi
- Strawberries
- Raspberries
- Brown syrup
- Lemon juice
- Fruit preserves
- Tortilla chips
- Cinnamon
- Sugar
My Trusted Kitchen Tools
I keep my tools simple. I use a large bowl to toss the fruit. I use a small bowl for the syrup mix. I use a third bowl for the cinnamon sugar. I like a sharp knife for clean apple slices. A wooden spoon helps me fold without crushing berries. I try to pick tools that clean well and last long. For small jobs I use a mesh strainer to lift out seeds if I need to. If you love crunch, a baking tray helps if you want to toast the chips. If you like sweet baked treats too, I often think of the same cinnamon idea when I make churro cheesecake bars with cinnamon sugar at holiday time.
Bringing It All Together
- Combine the diced apples, kiwi, strawberries, and raspberries in a large bowl.
- Mix the brown syrup, lemon juice, and fruit preserves in a small bowl.
- Pour the syrup mix over the fruit and toss gently to coat.
- Stir cinnamon and sugar together in a separate small bowl.
- Toss the tortilla chips in the cinnamon sugar until they are coated.
- Serve the fruit salad with the chips on the side or use the chips to scoop the fruit.
Making It Your Own (Swaps & Ideas)
I like to be bold with swaps. Use mango or pineapple if you want a tropical note. You can swap honey for brown syrup when you want a milder sweet taste. Try peach jam instead of the fruit preserves for a softer flavor. If you need a nut note, add chopped toasted almonds or pecans just before you serve. For a dairy twist, add a dollop of plain yogurt or mascarpone on the side for dipping. If you want a bit of heat, add a pinch of ground ginger to the cinnamon sugar for a warm bite. I also test pairing this salad with root veg ideas from time to time, and that tip came from a list of fruit pairings like the ones in this post about fruit combinations with carrots. It gave me ideas for using carrots alongside sweet fruit in a week meal.
How We Love to Serve It
We eat this salad in many ways. I like it for a late breakfast with yogurt. We serve it as a light lunch with a small sandwich. For a snack, the chips make it fun to eat like a dip. I bring a bowl to picnics in the spring. For holidays I set it out on the table with other small plates. The chips stay crunchy if I leave them on the side. If I want a softer bite, I crush some chips over the fruit for a quick sweet crunch. When I make a spread for kids, I put the fruit in little cups and the chips upright so they can grab them.
A Few Tips For Success
Pick ripe but firm fruit so the salad holds up. If the apples brown fast, toss them in lemon water first. Use a gentle hand when you toss the berries so they do not break. Taste the syrup mix before you pour it on. Add more lemon if you want more bright acid or more brown syrup if you want it sweeter. If you plan to make this ahead, keep the chips in a sealed bag at room temp and add them at the last minute. If you like texture contrast, add seeds or nuts right before serving. I always make the syrup mix in a small bowl and taste it twice. I find that a small touch of extra fruit preserves can make the salad taste richer and more jam like.
Saving Some For Later
You can store the salad in an airtight glass container for up to two days in the fridge. Keep the chips separate in a zip top bag on the counter so they stay crisp. If you plan to save it longer, do not add the chips until you serve. The lemon juice helps the fruit stay fresh but it will still soften over time. If you make the salad the night before, stir gently again before serving. Freeze only if you plan to use the fruit in smoothies later. For a make-ahead party, I will prep the fruit and syrup, keep both chilled, and toss them together thirty minutes before guests arrive.
From My Kitchen to Yours
This dish is a quick crowd pleaser. I make it when I want something that looks lovely but does not take long. It fits small family meals and big gatherings. I hope you try it and make it your own. If you do, tell me what you changed. I love to hear how you serve it and what your family thinks.
Your Questions, Answered
What kind of fruit is best for Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips?
I use firm berries and slightly crisp apples so the salad keeps its shape. The lemon juice slows browning and adds bright flavor.
Can I warm the syrup for Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips?
Yes. You can warm the brown syrup mix a little so it blends easier with preserves. Warm it on low and stir until smooth.
What can I use instead of tortilla chips for Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips?
If you want to change the chip idea, try baked pita or thin crostini. For a sweeter chip option you can make cinnamon chips in the oven. For dessert style, pair this fruit salad with warm baked goods like the pumpkin muffin idea I love from best pumpkin muffin recipes with chocolate chips.
Print
Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and sweet fruit salad served with crunchy cinnamon sugar tortilla chips, perfect for family gatherings and quick meals.
Ingredients
- Diced apples
- Kiwi
- Strawberries
- Raspberries
- Brown syrup
- Lemon juice
- Fruit preserves
- Tortilla chips
- Cinnamon
- Sugar
Instructions
- Combine the diced apples, kiwi, strawberries, and raspberries in a large bowl.
- Mix the brown syrup, lemon juice, and fruit preserves in a small bowl.
- Pour the syrup mix over the fruit and toss gently to coat.
- Stir cinnamon and sugar together in a separate small bowl.
- Toss the tortilla chips in the cinnamon sugar until they are coated.
- Serve the fruit salad with the chips on the side or use the chips to scoop the fruit.
Notes
Use ripe but firm fruit for the best texture. If making ahead, store the salad and chips separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: fruit salad, cinnamon chips, quick recipe, family dessert, healthy snack