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.
16ouncesstrawberriesstems removed and finely diced
1cupraspberries
3kiwispeeled and finely diced
1granny smith applepeeled, core removed, and finely diced
1Honey Crisp applepeeled, core removed, and finely diced
1cuppineapplepeeled and finely diced
4Tablespoonsraspberry fruit preserves
1Tablespoongranulated white sugar
1Tablespoonlime juice
1Tablespoonhoney
½teaspooncinnamon
¼teaspoonnutmeg
For the Cinnamon Chips:
¼cupgranulated sugar
2Tablespoonsground cinnamon
4pita 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 Honey Crisp apple and incorporate well.
Store fruit in the refrigerator while you make the cinnamon crisps.
For the Cinnamon Chips
Preheat oven to 375 degrees F.
In a small bowl, stir together granulated sugar and ground cinnamon until combined.
Cut Pita flat bread in two 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 oven for 10-12 minutes or until golden brown and crispy.
Serve with the fruit salsa. Enjoy!
Notes
Cut the fruits into small and even pieces so that they are easy to scoop.
Store the salsa covered in the fridge. It is best enjoyed within a couple of days.
Make this recipe vegan by swapping the honey for maple syrup.