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4.80 from 5 votes

Fruit Salsa with Homemade Cinnamon Chips

This delicious fruit salsa is served with cinnamon pita chips for a fun and colorful appetizer or dessert. Simple and easy to make and perfect for the summer.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Dessert
Cuisine: American
Servings: 8 people
Author: Becky Hardin

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!

Notes

*Swap fruits for blueberries, mango, or oranges. If you add fruits like bananas that brown quickly, don't add them in until you are ready to serve.
**Fresh fruit is best but if you use canned, be sure to drain any syrup or water before using. Avoid frozen fruits.

Nutrition

Calories: 232kcal | Carbohydrates: 54g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 341mg | Fiber: 6g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 82mg | Calcium: 78mg | Iron: 1mg