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
Scale
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.
