This delicious fruit salsa with cinnamon pita chips is a fun, colorful, and healthy appetizer or dessert. Simple and easy to make, it’s perfect for the summer but great all year round.
Easy Fruit Salsa with Homemade Cinnamon Pita Chips
This fresh fruit salsa is perfectly refreshing and the cinnamon pita chips are made for scooping. It’s easy to make and bursting with vibrant colors and flavors that kids and adults will love!
Great to serve as a healthy breakfast, side dish, light appetizer, or even dessert, there’s no bad time to enjoy this fruit salad! If you love fruity desserts, you’ll also enjoy my refreshing strawberry pretzel salad and this decadent cream cheese fruit dip!
Fruit Salsa with Homemade Cinnamon Chips
Ingredients
For the Fruit Salsa
- 16 ounces strawberries* stems removed and finely diced
- 1 cup raspberries**
- 3 kiwis peeled and finely diced
- 1 Granny Smith apple peeled, cored, and finely diced
- 1 Honeycrisp apple peeled, cored, and finely diced
- 1 cup pineapple peeled and finely diced
- 4 tablespoons raspberry fruit preserves
- 1 tablespoon granulated white sugar
- 1 tablespoon lime juice
- 1 tablespoon honey use maple syrup for a vegan salsa
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Cinnamon Chips:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 4 pita flat bread
- cooking spray
Instructions
For the Fruit Salsa
- Add the strawberries, raspberries, kiwi, pineapple, raspberry fruit preserves, granulated white sugar, lemon juice, honey, lime juice, cinnamon, and nutmeg into one large bowl and mix together.
- Add the Granny Smith and Honeycrisp apples and incorporate well.
- Store fruit in the refrigerator while you make the cinnamon crisps.
For the Cinnamon Chips
- Preheat the oven to 375°F.
- In a small bowl, stir together granulated sugar and ground cinnamon until combined.
- Cut pita bread in 6 pieces (similar to how you would cut a pizza) to form chip shaped pieces.
- Line a sheet pan with parchment paper and lay the pieces of bread on top of the parchment paper.
- Spray each piece with cooking spray and generously sprinkle your sugar and cinnamon mixture on top.
- Bake in the oven for 10-12 minutes or until golden brown and crispy.
- Serve with the fruit salsa. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Fruit Salsa With Cinnamon Chips Step By Step
Combine all fruit, except apple: Add 16 oz of strawberries, 1 cup raspberries, 3 kiwis, 1 cup pineapple, 4 tablespoons raspberry fruit preserves, 1 tablespoon granulated white sugar, 1 tablespoon lemon juice, 1 tablespoon honey, 1 tablespoon lime juice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg into one large bowl and mix.
Add the Apple: Stir in the apples and refrigerate.
Prepare the pita bread: Cut pita bread into 6 pieces (similar to how you would cut a pizza) to form chip-shaped pieces.
Prepare the cinnamon and sugar: In a small bowl, stir together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon until combined.
Prepare baking sheet: Line a sheet pan with parchment paper and lay the pieces of pita bread on top of the parchment paper.
Season: Spray each piece with cooking spray and generously sprinkle your sugar and cinnamon mixture on top.
Bake: Bake in the oven for 10-12 minutes or until golden brown and crispy.
Serve with the fruit salsa. Enjoy!
How To Store
Store the salsa covered in the fridge. It is best enjoyed within a couple of days.
Although the cinnamon chips are at their crispiest right out of the oven, they will keep well in an airtight container for about 3 days at room temperature.
This is a great make ahead dish, although if you are planning to make it ahead, I would recommend that you don’t add the apples in until just before serving as they will start to brown.
Serving Suggestions
I like to serve this as a yummy appetizer with my grilled chicken tacos for a summer night. Sometimes I’ll add this as a topping to my homemade waffles too!
