Kiwi & Fennel Fruit Salsa with Cinnamon Chips

Disclaimer: This page contains AI-generated content and may also contain affiliate links.

Bright, zesty kiwi meets crisp fennel in a refreshing fruit salsa that’s as vibrant in flavor as it is in color.

Total Cook Time: ~20 minutes | Level of Difficulty: Easy

Ingredients

Makes about 2 cups salsa + 12–16 chips

For the Salsa

• 3 ripe kiwis, peeled and diced

• 1 small fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)

• ½ small red onion, minced

• 1 jalapeño, seeded and finely chopped

• 2 Tbsp fresh cilantro, chopped

• Juice of 1 lime (about 2 Tbsp)

• 1 tsp honey or agave syrup (optional, to taste)

• Pinch of kosher salt

For the Cinnamon Chips

• 6 small flour tortillas (6″) or corn tortillas

• 2 Tbsp melted butter or coconut oil

• 2 Tbsp granulated sugar

• 1 tsp ground cinnamon

Ingredient Alternatives

• Kiwi: Swap in diced mango, pineapple, or green apple for a different sweet-tart balance.

• Fennel: Use cucumber ribbons or jicama matchsticks for a milder crunch.

• Tortillas: Try pita rounds, naan, or cinnamon-sugar pita chips.

• Butter: Coconut oil or neutral oil works for dairy-free chips.

• Sugar: Brown sugar or maple sugar can add extra depth of flavor.

  
  

  Step 1: Make the Cinnamon Chips

  
  

  Preheat oven to 350 °F (175 °C). Brush each tortilla lightly with melted butter.

  In a small bowl, mix sugar and cinnamon. Sprinkle evenly over both sides of each tortilla. Stack tortillas and cut into 6–8 wedges each. Arrange wedges in a single layer on a baking sheet. Bake 8–10 minutes, flipping once, until edges are crisp and golden. Let cool.

  

  Tortilla wedges brushed with butter, dusted with cinnamon sugar, and arranged on a baking sheet, with a side dish of the cinnamon-sugar mix.

  Tip Alert: Even Slicing: Use a mandoline or very sharp knife for uniformly thin fennel and tortilla chips.

  
  

  Step 2: Prepare the Salsa

  
  

  In a medium bowl, combine diced kiwis, sliced fennel, red onion, jalapeño, and cilantro. Add lime juice, honey (if using), and a pinch of salt. Gently toss to combine.

  Taste and adjust: more lime for brightness, honey for sweetness, or jalapeño for heat.

  

  Diced kiwi and fennel salsa tossed and ready in a clear bowl, with extra cilantro on the side.

  Tip Alert: Make-Ahead: Chips can be baked and stored in an airtight container up to 2 days in advance; salsa can be mixed 1 hour ahead and chilled.

  
  

  Step 3: Plate & Garnish

  
  

  Transfer salsa to a shallow serving bowl. Garnish with a few fennel fronds or extra cilantro leaves. Serve alongside cinnamon chips for scooping.

Tip Alert: No Soggy Chips: Wait until just before serving to plate salsa and chips separately to preserve crunch.

Beverage Pairings

• Dry Prosecco: Its lively bubbles cut through sweetness and refresh the palate.

• Sauvignon Blanc: Crisp acidity and herbal notes complement the fennel’s anise flavor.

• Spiced Iced Tea: Brew black tea with a cinnamon stick and a hint of ginger for a warming contrast.

• Ginger Beer Mocktail: Mix equal parts ginger beer and club soda with a squeeze of lime for a non-alcoholic refresher.

This Kiwi & Fennel Fruit Salsa with Cinnamon Chips is proof that bold, unexpected pairings can become new favorites. Whether you’re hosting a party or just craving a bright snack, its mix of textures and flavors will delight every guest. Give it a try and let us know how you customize it—happy scooping!