A late-summer find that stuck with me

The first time I made Sweet Fruit Salad with Cinnamon Sugar Tortilla Chips was on an impulsive afternoon when the farmer’s market felt like a confetti parade of color. I walked home with a bag of shiny apples and strawberries, a few kiwi that were just begging to be opened, and a puny punnet of raspberries that smelled like sunshine. I wanted something simple, bright, and a little bit nostalgic, so I pulled together what I had and, in that deliciously improvisational way, a favorite was born.

If you like pairing fruit with something savory once in a while, I have a recipe that goes great alongside it: baked salmon with grapefruit salad. Mentioning that because this fruit salad has that same balance of sweet and bright that makes other dishes sing.

The fruit and its bright dressing

I always start by thinking about texture. Apples, diced, give the salad a satisfying crunch. Kiwi, diced, brings that soft, almost creamy bite with tiny seeds that add a subtle pop. Strawberries, diced, bleed sweetness and color into the mix. Raspberries add a delicate tartness and a velvet texture that contrasts with the apples. In a single sentence: I use apples, diced, kiwi, diced, strawberries, diced, raspberries, brown syrup, lemon juice, fruit preserves, tortilla chips, cinnamon, and sugar when I make this.

To bring it all together I follow a simple ritual: In a large bowl, combine diced apples, kiwi, strawberries, and raspberries. In a separate bowl, mix brown syrup, lemon juice, and fruit preserves. Pour this mixture over the fruit and toss gently to coat. The scent of lemon and warm brown syrup hits you first, then the fruit releases its own perfume as it absorbs the dressing. A tip I learned: use the gentlest toss so the raspberries keep their shape instead of turning the whole salad pink mush.

If you want a little more depth, use a slightly tart fruit preserve like apricot or peach to keep things lively. And if the apples are prone to browning, a splash more lemon juice does the trick right away.

Cinnamon sugar tortilla chips — the crunchy sidekick

The chips are the whole reason my family shows up unannounced. For the tortilla chips, in a bowl, combine cinnamon and sugar. Lightly coat tortilla chips with the cinnamon-sugar mixture. The process is quick and tactile: toss the chips in the cinnamon-sugar, or brush a thin layer of melted butter first if you want them glossier and more indulgent. I usually keep it light so the chips still snap when you dip them. Serve the fruit salad with the cinnamon-sugar tortilla chips on the side for dipping.

One small trick: if you’re baking chips, arrange them in a single layer so they crisp evenly; if you are short on time, air-fry gently for a minute or two. Here’s a riff I tried once after loving banana chips done in an air fryer and it worked nicely; for that inspiration see this cinnamon-sugar air fryer method I experimented with: cinnamon sugar air fryer banana chips.

The contrast is everything here — the juicy, chilled fruit against the warm, sweet crunch of the chips. I often describe this salad as a dip disguised as a bowl of fruit.

How to know it’s done, plus a handful of tricks

You know this is right when the dressing glazes the fruit rather than sitting in a puddle at the bottom, the apples still have a snap, and the raspberries keep some of their structure. The colors should look like a party in the bowl: bright red, soft green, and pale gold where the apples catch the light. Texture matters more than precise timing. If the fruit is overly soft, the salad becomes cloying; too crisp and it feels underdressed.

A few tips I swear by: chill the fruit briefly before serving so the salad feels refreshing; taste as you go because some preserves are sweeter than others and you may want to adjust the lemon; and if you are serving this to a crowd, keep the chips separate until the moment of serving to avoid sogginess. When I make this ahead for a picnic, I assemble the fruit and dressing together but pack the chips in a tight container; it keeps everything fresh and the chips stay crunchy for hours. For a slightly heartier side to serve alongside at casual dinners, I sometimes pair this with a grain salad like the one I love that mixes warm textures and sweet potato: hearty quinoa salad with sweet potato.

Three quick tricks: 1) Use a fruit preserve with visible fruit pieces if you want texture in the dressing. 2) If your apples are very sweet, boost acid with a touch more lemon juice. 3) Toasting the cinnamon lightly before mixing with sugar deepens the aroma and makes the chips smell irresistible.

A few variations and what to serve it with

This recipe is generous with substitutions. If raspberries are pricey or mealy, try blackberries or blueberries. For a tropical twist, swap kiwi for mango and add a splash of lime. If you want something more savory-sweet, crumble a bit of feta over the fruit right before serving; the salty tang is a revelation. For a fall spin, replace the tortilla chips with toasted pita strips and use a blackberry or fig preserve.

I love serving this at brunch with light scrambled eggs and coffee, or as a palate cleanser after a heavy meal. It is a perfect poolside snack because it takes almost no effort and looks special. If you find yourself craving something creamy alongside, a dollop of plain yogurt or whipped ricotta makes the fruit feel indulgent without being cloying. Once I even layered it over whipped ricotta with a lemon-tahini drizzle inspired by a recipe I adores: roasted beet and whipped ricotta salad. That was an unexpected but delicious pairing.

How I keep leftovers tasting good

If you have leftovers, store the salad in an airtight container in the fridge and eat within two days. The fruit will soften over time, but the lemon will keep things bright for a day or so. Keep the cinnamon-sugar tortilla chips in a separate resealable bag or container at room temperature; if they lose their snap, a quick 3-4 minute tumble in a 300 degree oven will crisp them back up. When reheating to crisp, watch them closely because sugar can burn quickly.

I love this recipe because it feels both indulgent and wholesome, it travels well to potlucks, and it never fails to look beautiful. Every time I make it, someone asks for the recipe, and I tell them the same thing: keep it fresh, keep it balanced, and don’t be afraid to play with the fruit.

Conclusion

If you want a version that bakes the cinnamon sugar chips on a sheet tray, I like this method from Cooking Classy for a baked technique that yields consistent crunch: Fruit Salsa with Baked Cinnamon Sugar Chips – Cooking Classy. For another take on the classic fruit salsa and cinnamon tortilla pairing with helpful measurements, Divas Can Cook offers a friendly, tested recipe that I often compare notes with: Fruit Salsa Cinnamon Tortilla Chips Recipe – Divas Can Cook.

Give it a try this week and tell me what twist you end up loving.