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Fruit Salsa with Lime Tortilla Chips

Fruit Salsa with Lime Tortilla Chips

Prep time 1 hour
Cook time 20 minutes
Makes 8 cups



Fruit Salsa

  • 1 ½ cups diced fresh strawberries (half-inch pieces)
  • 3 cups diced watermelon (half-inch pieces)
  • 2 cups diced fresh pineapple (half-inch pieces)
  • 2 cups diced fresh kiwi (half-inch pieces)
  • 2 (6-oz) packages blackberries
  • 2-3 Tbsp minced fresh jalapeño, depending on how hot you like it, seeds optional
  • ½ cup finely diced red onion
  • ½ cup coarsely chopped fresh cilantro
  • ½-¾ cup apricot preserves, depending on how sweet you like it (we used just 1/2 cup)
  • ¼ cup fresh squeezed lime juice

Homemade Lime Tortilla Chips

  • 1 (22-oz) package white corn tortillas (24 per package)
  • Olive oil or olive oil pan spray
  • Sea salt
  • 4 limes (both zest and juice will be used)
  • 1 Tbsp ground coriander, plus more to taste


Fruit Salsa

1. In a large bowl, mix diced strawberries, watermelon, pineapple, kiwi, blackberries, jalapeño, red onion, and cilantro.

2. In a small microwave safe bowl, heat the apricot preserves for 20 seconds in the microwave (just long enough to soften).

3. Whisk in the lime juice and pour over the fruit.

4. Gently stir to combine and refrigerate.

Lime Tortilla Chips

1. Heat oven to 350°F.

2. Lay out all 24 corn tortilla rounds on your counter.

3. Spray or brush* the tops with olive oil, as well as spraying or brushing four sheet trays. *Note: Use oil sparingly – too much will result in chewy chips.

4. Sprinkle sea salt over each round.

5. Using a fine grater, zest limes right over the tortillas evenly distributing the zest.

6. Sprinkle ground coriander lightly over each round, adding more to taste.

7. Move one round at a time to your cutting board and cut into six wedges then place wedges, topping side up, on the sheet trays, yielding 144 chips. Repeat for the remaining rounds.

8. Bake 2 trays at once in the preheated oven for 15-18 minutes, rotating pans after 10 minutes. (Depending on your oven, the cooking time may vary so watch closely after 15-minutes of baking.)

9. While the chips are baking, squeeze the juice from two of the zested limes.

10. Once the tortilla chips are crisp, remove pan and brush each chip with a little lime juice while they are still hot from the oven.

11. Serve chips alongside the fruit salsa.


Feel free to swap in other fresh fruits if you prefer. Use drained canned pineapple if fresh isn’t available. If you prefer, feel free to order a bag of pre-made lime tortilla chips from Peapod to serve with this fruit salsa.
Recipe by Martha Pesa of