If you’re searching for a fun, fresh, and irresistibly sweet treat, the Fruit Salsa with Homemade Cinnamon Chips Recipe is your new best friend in the kitchen. This vibrant dish is a brilliant blend of juicy fruits tossed with a hint of honeyed zing, paired perfectly with crispy cinnamon-coated pita chips that add just the right crunch. It’s the kind of snack or dessert that feels festive and wholesome all at once, making it a total crowd-pleaser for any casual gathering or family night.
Ingredients You’ll Need
This recipe relies on bright, colorful fruits and simple pantry staples that come together effortlessly. Each ingredient has a purpose, from the tartness of Granny Smith apples to the warm spice in the cinnamon chips, creating a beautiful balance of flavors and textures.
- 16 ounces strawberries: Fresh and diced finely, strawberries bring juicy sweetness and vibrant color to the salsa.
- 1 cup raspberries: These add a delightful tang and a pop of red that deepens the salad’s flavor profile.
- 3 kiwis: Their bright green flesh and tartness contrast wonderfully with the sweeter fruits.
- 1 Granny Smith apple: Adds crunch and subtle sharpness to balance the sweetness.
- 1 Honeycrisp apple: This apple lends a crisp texture and natural sweetness that complements the salsa beautifully.
- 1 cup pineapple: With its tropical sweetness, pineapple gives a fresh burst of flavor and juiciness.
- 4 tablespoons raspberry fruit preserves: A touch of this preserves the natural fruit flavors and helps bind the salsa.
- 1 tablespoon granulated white sugar: Just enough to enhance the fruit’s natural sweetness without overpowering it.
- 1 tablespoon lime juice: Adds a zesty bright note that lifts the entire dish.
- 1 tablespoon honey (or maple syrup for a vegan option): This natural sweetener enhances the fruit salsa’s depth and smooth finish.
- ½ teaspoon cinnamon: Introduces an inviting warmth and spice to the fruit mix.
- ¼ teaspoon nutmeg: Adds subtle earthiness that perfectly complements the cinnamon.
- ¼ cup granulated sugar: Used for coating the chips, ensuring a sweet, crunchy finish.
- 2 tablespoons ground cinnamon: The star spice for the homemade cinnamon chips, delivering that classic comforting flavor.
- 4 pita flat breads: These turn into delightfully crispy chips, perfect for dipping.
- Cooking spray: Helps the pita chips achieve a golden crisp without excess oil.
How to Make Fruit Salsa with Homemade Cinnamon Chips Recipe
Step 1: Prepare the Fruit Salsa
Begin by washing and finely dicing all the fruit: strawberries, raspberries, kiwi, Granny Smith and Honeycrisp apples, and pineapple. In a large bowl, combine the diced fruits gently to keep their shape intact. Add the raspberry preserves, granulated sugar, lime juice, honey (or maple syrup), cinnamon, and nutmeg. Stir everything very gently until the fruits are evenly coated and the preserves start to meld with the fresh pieces. This step is vital to infuse each bite with layers of sweet, tart, and spicy notes.
Step 2: Make the Cinnamon Chips
Preheat your oven to 350°F (175°C). While it heats up, mix the ¼ cup of granulated sugar with the 2 tablespoons of ground cinnamon in a shallow dish. Lay the pita flatbreads on a cutting board and cut each into 8 equal triangles for chip-sized pieces. Lightly spray both sides of the pita triangles with cooking spray then dip or sprinkle them with the cinnamon sugar mixture, ensuring an even coating. Place the triangles on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the chips are golden brown and crispy. Let them cool completely to get that perfect crunch.
How to Serve Fruit Salsa with Homemade Cinnamon Chips Recipe
Garnishes
To really make your Fruit Salsa with Homemade Cinnamon Chips Recipe shine, sprinkle some finely chopped fresh mint leaves on top just before serving. The cool mint adds a refreshing contrast to the warm spices in the salsa and chips, making every bite more exciting. You can also add a dollop of Greek yogurt or a scoop of vanilla ice cream for an extra creamy touch.
Side Dishes
This fruit salsa works wonderfully as a light dessert or snack, but it also pairs beautifully with savory dishes. Think grilled chicken or fish for a bright, sweet complement. It can also be a colorful addition to a brunch spread alongside pastries, cheeses, or even atop pancakes or waffles for a summery twist.
Creative Ways to Present
Presentation can take this recipe from delicious to downright Instagram-worthy. Serve the salsa in hollowed-out pineapple halves or decorative glass jars with the cinnamon chips artistically fanned out on the side. For parties, offer individual cups with a few chips tucked in each to make it easy for guests to enjoy mess-free portions.
Make Ahead and Storage
Storing Leftovers
You can store any leftover fruit salsa in an airtight container in the fridge for up to 3 days. The fruits will continue to release juices, so expect a bit more liquid as time passes, but the flavors will deepen.
Freezing
While freezing is not recommended for the salsa itself, as the fruits will lose their texture, you can freeze the cinnamon chips. Store them in an airtight container or freezer bag for up to 2 weeks, then re-crisp in the oven before serving.
Reheating
There is no need to reheat the fruit salsa—it’s best served chilled or at room temperature. If your cinnamon chips lose some crunch, a quick 5-minute warm-up in the oven at 300°F will bring back their delightful crispness.
FAQs
Can I use other fruits in this Fruit Salsa with Homemade Cinnamon Chips Recipe?
Absolutely! Feel free to swap or add fruits like mango, blueberries, or peaches based on what’s in season or your personal preference. Just keep the pieces small and manageable for easy dipping.
Is there a vegan option for this recipe?
Yes, simply replace the honey with maple syrup or agave nectar to keep the salsa vegan-friendly without sacrificing sweetness or flavor.
How do I make sure the cinnamon chips come out crispy?
Spray the pita chips lightly with cooking spray and bake until just golden. Make sure to spread them out evenly on the baking sheet so the heat circulates properly. Let them cool fully before serving to achieve maximum crunch.
Can I prepare the cinnamon chips ahead of time?
Yes, the cinnamon chips can be made a day in advance and stored at room temperature in an airtight container. If they soften, just warm them up briefly in the oven before serving.
What’s the best way to serve leftover fruit salsa?
Leftover salsa is fantastic over pancakes, yogurt bowls, or as a topping for vanilla ice cream. It also makes a refreshing mix-in for smoothies or oatmeal.
Final Thoughts
This Fruit Salsa with Homemade Cinnamon Chips Recipe is such a delightful, unexpected treat that brings fresh fruit and warm spices together in perfect harmony. It’s simple to make yet bursting with flavors that keep everyone coming back for more. Whether you’re serving it at your next party or just looking for a fun new snack, trust me, this recipe will become one of your favorites quickly. Grab the ingredients, dive in, and enjoy every vibrant, crunchy bite!
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Fruit Salsa with Homemade Cinnamon Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing fruit salsa paired with warm, crispy homemade cinnamon pita chips, perfect for a healthy snack or party appetizer. This easy-to-make recipe combines fresh berries, tropical fruit, and apples with a hint of cinnamon and nutmeg, served alongside cinnamon-sugar coated pita chips baked to perfection.
Ingredients
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 option)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon Chips
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 4 pita flatbreads
- Cooking spray
Instructions
- Prepare the Fruit Salsa: In a large mixing bowl, combine the diced strawberries, raspberries, kiwis, Granny Smith apple, Honeycrisp apple, and pineapple. Add raspberry fruit preserves, granulated sugar, lime juice, honey, cinnamon, and nutmeg. Gently stir all ingredients together until evenly mixed. Cover and refrigerate to allow flavors to meld.
- Make Cinnamon Chips: Preheat your oven to 350°F (175°C). In a small bowl, mix the granulated sugar and ground cinnamon until uniform. Cut the pita bread into small chip-sized triangles. Lightly spray both sides of each pita triangle with cooking spray, then sprinkle the cinnamon sugar mixture generously over both sides.
- Bake the Chips: Place the coated pita chips in a single layer on a baking sheet. Bake for 8-10 minutes, flipping halfway through, or until the chips are golden brown and crispy. Remove from oven and let cool.
- Serve: Spoon the chilled fruit salsa into a serving bowl and arrange the cinnamon chips on a platter alongside for dipping. Enjoy immediately for best texture and flavor.
Notes
- The fruit salsa can be made a few hours ahead and refrigerated, but for best texture, add softer fruits like raspberries last and consume within 24 hours.
- Maple syrup is a great substitute for honey to keep the salsa vegan.
- For extra crispiness, bake pita chips a little longer but watch carefully to avoid burning.
- You can substitute pita bread with flour tortillas for a different texture.
- Adjust sugar amounts to taste based on the sweetness of your fruit.
