Planning a Cinco de Mayo celebration? Whip up this Fiesta Fruit Salad recipe using your favorite Stemilt apple variety for a fresh spin on everyone’s favorite part of the meal…dessert.

Once the mariachi music winds down and the platters of refried beans, rice, and tortillas stuffed with succulent meats, cheeses and various peppered salsas get cleared, your guests will regale you with thanks in presenting this scrumptious and fresh Fiesta Fruit Salad.

Don’t be fooled into thinking this healthy, delicious and festive “salad” is anything less than a welcomed end-of-meal treat. Featuring sweet and crunchy red (and white) Stemilt apples, crisp and juicy watermelon, and brilliant green kiwi, this salad pops with a red, green and white appeal and a yummy kick of lime and mint…giving it that hint of Cinco De Mayo flavor in a much welcomed fresh and festive presentation.

Served along with sweet, crispy Cinnamon-Sugar Tortilla Chips and a dollop of Honey-Lime Yogurt, this Fiesta Fruit Salad is sure to put a satisfied smile on your sombrero-wearing sidekicks.  Spooned into margarita glasses for a little nod to the day, serve it up anyway you’d like… with chips and yogurt to top, as desired.

Fiesta Fruit Salad with Cinnamon-Sugar Tortilla Chips


  • 3 8-inch flour tortillas
  • Canola oil spray
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 large red Stemilt apple, cored and diced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 mini watermelon, rind removed and flesh diced
  • 4 kiwi fruits, quartered and sliced
  • 8 to 10 large mint leaves
  • 8 oz plain Greek yogurt
  • 1 tsp honey
  • 1/2 tsp lime zest, plus additional for garnish

This Fiesta Fruit Salad is sure to put a smile on your face, with its sweet and crunchy red Stemilt apples, crisp and juicy watermelon, and tart green kiwi.

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    4 servings
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This Fiesta Fruit Salad is sure to put a smile on your face, with its sweet and crunchy red Stemilt apples, crisp and juicy watermelon, and tart green kiwi.


  1. To make Tortilla Chips:
  2. Preheat oven to 400 degrees F.
  3. In a small bowl, whisk together sugar and cinnamon until fully combined. Set aside.
  4. Place tortillas on two baking sheets. Lightly spray tortillas with canola oil spray; turn tortillas over and spray other sides. Using a small mesh sifter, generously sprinkle cinnamon-sugar mixture over top of each oiled tortilla. Gather tortillas together in one stack and transfer them to a cutting board. Make two cross cuts to slice stack of tortillas into quarters and then transfer pieces back to baking sheets, cinnamon-sugar side up, in one layer. Place in oven to bake for approximately 7 to 9 minutes, until just golden. Transfer baked chips to a wire rack to cool.
  5. To make Fiesta Fruit Salad:
  6. Place apples into a large bowl. Pour lime juice over apples and mix well to coat. Add watermelon and kiwi to bowl and gently toss, to combine.
  7. Place mint leaves atop one another (in a stack); roll stack of leaves into a tube and thinly slice to get a chiffonade of mint (thin ribbons). Add mint to fruit in bowl and gently toss, to combine.
  8. To make Honey-Lime Yogurt:
  9. In a small bowl, whisk yogurt and honey until well combined. Add in zest and fold to combine.
  10. To serve, spoon salad into 4 bowls and serve with Cinnamon-Sugar Tortilla Chips. Top each  with a dollop of Honey-Lime Yogurt, if desired.
  11. Note: You may have some cinnamon-sugar mixture left over (nutritional data does not reflect this). For an additional festive touch, consider “wetting” the rims of each margarita glass with a cut wedge of lime; then dip each glass in a bit of the Cinnamon-Sugar mix used in the making of your tortilla chips.

Nutritional Information

Per Serving

  • Calories: 360
  • Fat Content: 3.4
  • Protein Content: 4.5
  • Carbohydrate Content: 82.2
  • Fiber Content: 5.6
  • Sugar Content: 47.5