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Looking for a light, fresh dessert or something fun for brunch? This fruit salsa with cinnamon-sugar crisps is sweet, a little tangy, and easy to pull together.
The mix of juicy fruit with a hint of lime pairs perfectly with the warm, crispy chips—making it feel a little special without much effort.
It’s just as good for entertaining as it is for a simple treat at home.
Ingredients & Substitutions
- Low-sugar apricot preserves – adds light sweetness and helps bind the salsa (peach preserves or a little honey can work too)
- Apple, diced – for crunch (use any crisp apple like Honeycrisp or Fuji)
- Fresh lime juice – brightens and keeps fruit fresh (lemon juice works in a pinch)
- Kiwifruit, peeled and diced – adds tangy contrast (or swap with pineapple for a similar sweet-tart flavor)
- Strawberries, diced – for sweetness and color (blueberries or raspberries are great alternatives)
- Sugar & cinnamon – classic topping for the crisps (adjust to taste or use a sugar substitute if preferred)
- High-fiber, low-carb tortillas – bake into light, crispy chips (whole wheat or regular tortillas also work)
Calories and WW Points
According to my calculations, each serving (1/4 cup salsa with 4 cinnamon crisps) has just 100 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 PointsPlus (Old plan)
How to Make Fresh Fruit Salsa and Cinnamon Sugar Crisps, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a small, microwavable bow, add the apricot preserves and 1 tablespoon water. Stir to mix. Microwave (affiliate link) for about 30 seconds, or until the preserves melt. Stir to combine.
Step 3: In a medium bowl, add the diced apple and toss with lime juice.
Step 4: Add the strawberries and kiwifruit to the apple and stir to combine.
Step 5: Pour the preserves over the apple mixture and mix well.
Step 6: When you’re ready to bake the crisps, preheat oven to 350F degrees.
Step 7: In a small bowl (affiliate link), stir together the sugar and cinnamon.
Step 8: Lightly spray both sides of a tortilla with nonstick spray and lay flat on a cutting board (affiliate link). Sprinkle with 1-1/2 teaspoons of cinnamon-sugar mixture. Cut into 8 wedges. Repeat with remaining tortillas.
Step 9: Place tortilla wedges on baking sheet (affiliate link) (I used a pizza stone (affiliate link)) and bake for about 10 minutes, or until the chips are lightly golden and crispy. (Bake in two batches if necessary.)
Step 10: Serve cinnamon-sugar crisps with fruit salsa.
Fresh, colorful, and lightly sweet, this is an easy recipe you can serve as a dessert, snack, or even a fun addition to breakfast.
Recipe Notes
- For a pretty look, cut fruit to the same size.
- Use whatever combination of fruit you prefer.
- Use a high fiber, low carb tortilla (affiliate link) to keep the calories and WW Points low.
Ways to Use Leftover Fruit Salsa
Spoon leftover fruit salsa over yogurt, frozen yogurt, or ice cream, or layer it into a simple breakfast parfait with granola.
If you’ve made this Fruit Salsa Dessert with Cinnamon-Sugat Chips, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Fruit Salsa with Cinnamon Sugar Crisps
Equipment
Ingredients
- 1 tablespoon low-sugar apricot preserves
- 1/2 medium apple, diced
- 1 tablespoon fresh lime juice
- 2 medium kiwifruit, peeled and diced
- 1-1/2 cups diced fresh strawberries
- 2 tablespoons sugar
- 1-1/2 teaspoons ground cinnamon
- 4 (8-inch) high-fiber low carb tortillas (I used Ole Xtreme Wellness 100% Whole Wheat)
Instructions
- In a small, microwavable bowl, add the apricot preserves and 1 tablespoon water. Stir to mix. Microwave (affiliate link) for about 30 seconds, or until the preserves melt. Stir to combine.
- In a medium bowl, add the diced apple and toss with lime juice.
- Add the strawberries and kiwifruit to the apple and stir to combine.
- Pour the preserves over the apple mixture and mix well.
- When you're ready to bake the crisps, preheat oven to 350F degrees.
- In a small bowl (affiliate link), stir together the sugar and cinnamon.
- Lightly spray both sides of a tortilla with nonstick spray and lay flat on a cutting board (affiliate link). Sprinkle with 1-1/2 teaspoons of cinnamon-sugare mixture. Cut into 8 wedges. Repeat with remaining tortillas.
- Place tortilla wedges on baking sheet (affiliate link) (I used a pizza stone (affiliate link)) and bake for about 10 minutes or until chips are lightly golden and crispy. (Bake in two batches if necessary.)
- Serve cinnamon-sugar crisps with fruit salsa.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) For a pretty look, cut fruit to the same size. Use whatever combination of fruit you prefer. Use a high fiber, low carb tortilla (affiliate link) to keep the calories and WW Points low.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
This is a wonderful, light dessert that my whole family loves. Easy to make and delicious. Thanks. Lisa
Can you possibly tell me about how many whole strawberries you used to make 1 1/2 cups of diced strawberries? I use Mastercook Software which computes nutritional information for the recipe. Unfortunately it counts 1 1/2 diced strawberries as 1 1/2 cups whole strawberries. I can correct this if I know how many whole berries = 1 1/2 cups diced berries. I can’t seem to find any help in my google searches.
Thank you for any info you are able to supply.
Hi Mary, when I did a google search I found that 8 large strawberries are equal to 1 cup chopped. So I would say 12 large berries should give you 1 1/2 cups. Of course this will depend on the size of the berries. ~Martha