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featured fruit salsa

Fruit Salsa with Homemade Cinnamon Chips

Course: Appetizer, Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 232kcal
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.
Print Recipe


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, core removed, and finely diced
  • 1 Honey Crisp apple peeled, core removed, 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
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

For the Cinnamon Chips:

  • ¼ cup granulated sugar
  • 2 Tablespoons ground cinnamon
  • 4 pita flat bread
  • Cooking spray


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!


  • 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.


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