A fresh and healthy, July 4th summer dessert recipe for a mixed berry fruit salsa.  Make your own sopapilla chips from corn tortillas for a sweet gluten free chip!  

A plate with a bowl of Fruit Salsa and Sopapilla Chips for a healthy snack.

Yay for yummy berries that are full of flavor!!  One of the best parts about summer is all of the fresh produce.  Even though strawberries, blueberries, and raspberries are available year-round, they’re never quite as good as they are in the summer.  So what months are best for each of the berries?  Here is a general rule of thumb for the best months to buy fresh berries:

  • Strawberries — mid-June to July
  • Raspberries — late June to July
  • Blueberries — mid-June to mid-August
  • Blackberries — late June to July

**Summary: RIGHT NOW is the best time for berries!! **

An overhead picture of cinnamon chips on the side and a bowl of Berry Fruit Salsa.

With July 4th right around the corner, fresh, summer salads and dessert recipes are on the mind.  This recipe for fruit salsa is not only easy to prepare, but it can feed a crowd.

You can go ahead and make the majority of the recipe the night before and refrigerate until serving.  I would wait until just before serving to add the raspberries and to make the chips.

A white bowl of fruit salsa with sopapilla chips on the side for an easy snack.

The sopapilla chips definitely taste better when made the day-of as they get stale if made in advance.

Feel free to swap out the blueberries for blackberries or use a different type of preserves.

Please let me know what you create!  I would love to hear 🙂  Hope you enjoy!

A bowl filled with a gluten-free fruit salsa recipe and cinnamon chips for dipping.


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5 from 1 vote

Very Berry Fruit Salsa with Sopapilla Chips

A fresh and healthy, July 4th summer dessert recipe for a mixed berry fruit salsa. Make your own sopapilla chips from corn tortillas for a sweet gluten free chip!  
Yield 10 servings
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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Fruit Salsa:

  • 1 lb strawberries finely diced
  • 6 oz raspberries cut in half
  • 6 oz blueberries
  • 1 ½ c apples finely diced
  • 3 T apricot preserves
  • 1 T lemon juice

Sopapilla Chips:

  • 10 corn tortillas cut into quarters
  • 1/4 c coconut oil
  • 1/3 c sugar
  • ¾ t cinnamon


  • In a small bowl whisk together the preserves and lemon juice.
  • In a large bowl combine berries and apples. Pour preserve juice over fruit and mix well. Refrigerate until ready to serve.

For the Sopapilla Chips:

  • When almost ready to serve, place 2-3 T. coconut oil in a large skillet and heat to medium-lo. Place one layer of corn tortilla quarters in the oil and cook for 1-2 minutes/side. Place on a paper towel when done frying for at least 1 minute.
  • In a 1-gallon zip-top bag place sugar and cinnamon.
  • Once chips are slightly cooled, but still warm, toss in the cinnamon/sugar mixture. Shake off excess sugar and serve with fruit salsa. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 1 vote


Calories: 177kcal, Carbohydrates: 30g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Sodium: 14mg, Potassium: 161mg, Fiber: 4g, Sugar: 14g, Vitamin A: 35IU, Vitamin C: 33.9mg, Calcium: 37mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. This looks so AMAZING! I’d never thought to make salsa using fresh fruit. It’s absolutely brilliant. Looking forward to giving this recipe a try. 😀