Why You’ll Love This Recipe
I love how vibrant and naturally sweet this recipe is. The fresh fruit brings bright flavor, while the hint of lemon enhances every bite. The homemade pita chips add the perfect crunchy contrast with a touch of warm cinnamon sweetness. Whenever I need a crowd-pleasing dish that feels fresh and fun, this is what I prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces strawberries, hulled and finely diced
1 medium apple, peeled, cored, and finely diced
3 kiwis, peeled and finely diced
1 ripe mango, peeled and finely diced
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon lemon zest
3 6-inch round pita bread, white or whole wheat
2 tablespoons unsalted butter, melted
1 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Directions
I start by preparing the fruit salsa. In a large bowl, I combine the diced strawberries, apple, kiwi, and mango.
In a small bowl, I whisk together the honey, lemon juice, and lemon zest until fully combined. I pour this mixture over the fruit and gently toss everything together so all the pieces are evenly coated.
I cover the bowl and refrigerate the salsa for at least 15 minutes to allow the flavors to blend beautifully.
Next, I make the cinnamon sugar pita chips. I preheat my oven to 375°F (200°C).
I cut each pita into 8 wedges and carefully separate them to create thinner chips. I arrange the wedges on a parchment-lined baking sheet.
I brush each wedge lightly with melted butter. In a small bowl, I mix the granulated sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered pita wedges.
I bake the chips for 8 to 10 minutes, until they are golden and crispy. Once baked, I allow them to cool completely so they crisp up even more.
I serve the chilled fruit salsa alongside the cinnamon sugar pita chips for dipping.
Servings And Timing
This recipe makes 4 servings.
Prep time: 20 minutes
Chill time: 15 minutes
Bake time: 8–10 minutes
Total time: 35 minutes
Variations
I sometimes add blueberries or pineapple for extra color and sweetness. When I want a tropical twist, I mix in shredded coconut. I have also used lime juice instead of lemon for a slightly different citrus flavor. For a lighter option, I occasionally bake the pita chips without butter and lightly spray them instead.
Storage/Reheating
I store the fruit salsa in an airtight container in the refrigerator for up to 2 days. I keep the pita chips in a sealed container at room temperature to maintain their crispness. If the chips soften, I reheat them in the oven at 350°F for a few minutes to restore their crunch.
FAQs
Can I Make The Fruit Salsa Ahead Of Time?
I can prepare it a few hours in advance and keep it chilled. I stir it gently before serving.
How Do I Keep The Apple From Browning?
I make sure the apple is well coated in the lemon juice mixture, which helps slow browning.
Can I Use Store-Bought Pita Chips?
I can, but I enjoy making them fresh because I control the sweetness and cinnamon level.
What Other Fruits Work Well?
I like adding peaches, raspberries, or even grapes for different flavor combinations.
Can I Make This Recipe Sugar-Free?
I can reduce or omit the sugar on the pita chips and rely on the natural sweetness of the fruit.
Conclusion
This fresh fruit salsa with cinnamon sugar pita chips is one of my favorite refreshing treats. I love the bright, juicy fruit paired with the sweet and crispy chips. It is simple, colorful, and perfect for sharing. Whenever I want something light yet satisfying, this is the recipe I turn to.
PrintFresh Fruit Salsa With Cinnamon Sugar Pita Chips
This vibrant fresh fruit salsa is loaded with strawberries, mango, kiwi, and apple tossed in a sweet honey lemon glaze. Served with crispy cinnamon sugar pita chips, it’s the perfect refreshing snack or light dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert / Snack
- Method: No-Cook (Salsa) + Baking (Chips)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Fruit Salsa:
16 ounces strawberries, hulled and finely diced
1 medium apple (Pink Lady, Honeycrisp, or Granny Smith), peeled, cored, and finely diced
3 kiwis, peeled and finely diced
1 ripe mango, peeled and finely diced
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon lemon zest
For the Cinnamon Sugar Pita Chips:
3 (6-inch) round pita breads (white or whole wheat)
2 tablespoons unsalted butter, melted
1 ½ tablespoons granulated sugar
¾ teaspoon ground cinnamon
Instructions
1. Prepare the Fruit Salsa
Combine:
In a large bowl, combine diced strawberries, apple, kiwi, and mango.
Whisk:
In a small bowl, whisk together honey, lemon juice, and lemon zest until smooth.
Toss:
Pour the honey-lemon mixture over the fruit and gently toss to evenly coat.
Chill:
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
2. Make the Cinnamon Sugar Pita Chips
Preheat:
Preheat oven to 375°F (200°C). Line a baking sheet with parchment paper.
Cut:
Slice each pita into 8 wedges and carefully separate layers to create thinner chips.
Brush:
Arrange wedges on the baking sheet and brush with melted butter.
Mix & Sprinkle:
In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the buttered pita wedges.
Bake:
Bake for 8–10 minutes until golden brown and crispy.
Cool:
Allow chips to cool completely; they will crisp up further as they cool.
Notes
Dice fruit into small, even pieces for the best texture.
For extra flavor, add a tablespoon of finely chopped fresh mint to the salsa.
Store fruit salsa in the refrigerator for up to 2 days.
Pita chips are best enjoyed fresh but can be stored in an airtight container for 2–3 days.
