Go Back

Fruit Salsa with Cinnamon Sugar Pita Chips

Fruit salsa with cinnamon sugar pita chips pairs a honey-lime fruit dip with oven-crisp, golden cinnamon chips. Dice strawberries, kiwi, mango, and blueberries, then chill so the glaze clings and the flavors meld.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 20 minutes
Total Time 52 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the fruit salsa
  • 1.5 cup fresh strawberries, finely diced
  • 2 kiwis, peeled and finely diced
  • 1 cup fresh mango, finely diced
  • 1 cup blueberries, halved
  • 2 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 2 tbsp fresh mint, finely chopped
For the cinnamon sugar pita chips
  • 4 large pita breads or flour tortillas, cut into triangles
  • 4 tbsp butter, melted
  • 0.25 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make the cinnamon sugar pita chips
  1. Preheat the oven to 375°F. Brush the pita triangles on both sides with melted butter and toss with cinnamon sugar.
  2. Spread the triangles in a single layer on baking sheets. Bake for 10-12 minutes until golden and crispy, then cool completely.
Make and chill the fruit salsa
  1. Combine strawberries, kiwis, mango, and blueberries in a bowl. Stir in honey, lime juice, lime zest, and fresh mint.
  2. Taste the salsa and adjust honey or lime as desired. Refrigerate for 20 minutes to let the flavors meld.
  3. Spoon the fruit salsa into a bowl and serve it chilled. Place warm cinnamon sugar pita chips alongside for dipping.

Notes

For the brightest, most glistening honey-lime finish, dice fruit small and try to keep the strawberries dry before mixing. Store the fruit salsa in the refrigerator for up to 2 days (add mint just before serving if possible); the pita chips keep crisp at room temperature for up to 2 days but are best baked fresh or reheated briefly. Freezing isn’t recommended because the berries and mango soften. For a dairy-free swap, use vegan butter in place of the butter for the chips.