There is something incredibly joyful about a dish that bursts with freshness, color, and a delightful mix of flavors all in one bite. The Fruit Salsa with Homemade Cinnamon Chips Recipe is exactly that kind of treat. This vibrant salsa combines juicy strawberries, raspberries, kiwi, apples, and pineapple, perfectly complemented by a hint of cinnamon and honey sweetness. Paired with crunchy, warm cinnamon chips made from pita bread, it’s a snack or dessert that feels both refreshing and indulgent at the same time. Whether you’re serving it at a summer get-together or craving a healthy yet fun treat, this recipe is a guaranteed crowd-pleaser that’s as easy to prepare as it is delicious.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the salsa’s vibrant taste, texture, and visual appeal. Fresh fruit brings the juiciness and natural sweetness, while cinnamon and nutmeg add a cozy spice. Meanwhile, the pita bread transforms into irresistible, crunchy cinnamon chips with just a few pantry staples.
- 16 ounces strawberries: Fresh and finely diced, these bring a bright, sweet base to the salsa.
- 1 cup raspberries: Their delicate tartness adds a wonderful depth and contrast.
- 3 kiwis: Peeled and finely diced, these add a unique tangy flavor and a pop of green color.
- 1 Granny Smith apple: Peeled, cored, and diced for a crisp, tart crunch that balances the sweetness.
- 1 Honeycrisp apple: Also peeled and diced, Honeycrisp apples bring juicy sweetness and crunch.
- 1 cup pineapple: Peeled and finely diced for tropical brightness and vibrant flavor.
- 4 tablespoons raspberry fruit preserves: Adds a luscious, fruity glaze to bind the salsa together.
- 1 tablespoon granulated white sugar: Enhances the natural sweetness without overpowering.
- 1 tablespoon lime juice: Injects a fresh, zesty kick to brighten all the fruits.
- 1 tablespoon honey: For natural sweetness and a silky texture. Use maple syrup for a vegan version.
- ½ teaspoon cinnamon: Warms up the salsa with its subtle, spicy aroma.
- ¼ teaspoon nutmeg: Adds a hint of earthiness and complexity.
- ¼ cup granulated sugar: For the cinnamon chips coating — sweet and crisp.
- 2 tablespoons ground cinnamon: Mixed with sugar to give the chips their signature flavor.
- 4 pita flat breads: The base for homemade chips; easy to crisp up and perfect for dipping.
- Cooking spray: Helps the pita chips crisp perfectly without adding heaviness.
How to Make Fruit Salsa with Homemade Cinnamon Chips Recipe
Step 1: Prepare the Fruit Salsa
Begin by washing and meticulously dicing all the fresh fruits — strawberries, raspberries, kiwi, apples, and pineapple. The key here is uniform, small pieces so every bite is packed with a rainbow of flavors. In a large bowl, gently mix the diced fruits together. Stir in the raspberry fruit preserves, granulated sugar, lime juice, honey, cinnamon, and nutmeg. This combination not only melds the flavors but also releases the juices, creating a luscious, slightly saucy texture. Let the salsa rest for about 10 minutes to allow the flavors to meld beautifully while you move on to the chips.
Step 2: Make the Homemade Cinnamon Chips
Take your pita flat breads and cut each one into eight wedges, much like slicing a pizza. Mix the granulated sugar and ground cinnamon in a shallow bowl. Lightly spray both sides of the pita wedges with cooking spray — this helps the sugar-cinnamon mixture stick and ensures crunchiness when baked. Sprinkle each wedge generously with the cinnamon-sugar mix, turning them to coat all sides. Arrange the chips on a baking sheet in a single layer and bake in a preheated oven at 350°F (175°C) for about 8 to 10 minutes or until golden and crispy. Let them cool completely; they will become even crunchier as they cool.
How to Serve Fruit Salsa with Homemade Cinnamon Chips Recipe
Garnishes
To add a little extra sparkle, sprinkle some finely chopped fresh mint or a few edible flowers on top of the fruit salsa. The mint adds a refreshing burst that pairs beautifully with the warm cinnamon notes. You can also dust a tiny bit more cinnamon over the chips before serving for a gorgeous presentation and flavor boost.
Side Dishes
This fruit salsa with cinnamon chips makes a fantastic complement to brunch spreads, especially alongside fluffy pancakes, waffles, or creamy yogurt bowls. It can also serve as a light dessert after a heavy meal, or a standout addition to a picnic basket filled with cheeses, nuts, and crisp wines.
Creative Ways to Present
For an impressive twist, serve the salsa in hollowed-out mini watermelons or colorful bell peppers, surrounded by cinnamon chips on a wooden platter. You can also layer it parfait-style with Greek yogurt and granola for a stunning brunch or snack presentation. The possibilities are as fun as this recipe is versatile!
Make Ahead and Storage
Storing Leftovers
Leftover fruit salsa can be stored in an airtight container in the refrigerator for up to 3 days. The salsa’s texture may soften overtime, so it’s best enjoyed fresh, but it still tastes delicious chilled. Keep the cinnamon chips separate in a sealed container to maintain their crunch.
Freezing
Because the fruit salsa contains fresh diced fruits, freezing is not recommended as it can alter the texture and make the fruits mushy when thawed. The cinnamon chips also lose their crispness after freezing.
Reheating
If your cinnamon chips get a little soft after storage, pop them in a preheated oven at 300°F (150°C) for 3-5 minutes to regain their crunch. Avoid reheating the fruit salsa; it is best served cold or at room temperature.
FAQs
Can I use other fruits in the Fruit Salsa with Homemade Cinnamon Chips Recipe?
Absolutely! This recipe is very flexible. You can add mango, blueberries, or even pears depending on what’s in season or what you have on hand. Just be sure to dice them similarly for consistent texture.
Is this recipe suitable for vegans?
Yes! Simply substitute honey with maple syrup in the salsa to keep it vegan-friendly without sacrificing sweetness or flavor.
How long do homemade cinnamon chips stay fresh?
When stored in an airtight container at room temperature, they stay crunchy for up to 3 days. If they soften, a quick re-crisp in the oven works wonders.
Can I make the fruit salsa ahead of time?
You can prepare the salsa a few hours in advance; just keep it refrigerated. The flavors actually meld well over time but try to consume it within a day for the freshest taste and best texture.
What can I use as a substitute for pita bread chips?
If pita isn’t available, you can use flour tortillas cut into wedges or even sturdy store-bought tortilla chips dusted with cinnamon sugar for a quick fix.
Final Thoughts
Believe me when I say, once you try this Fruit Salsa with Homemade Cinnamon Chips Recipe, it will quickly become a go-to for your snack or dessert needs. The balance of fruity freshness with warm, crunchy cinnamon chips is simply addictive and perfect for any season. Give it a whirl, and watch how it brightens up your table and your mood!
Print
Fruit Salsa with Homemade Cinnamon Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Fruit Salsa paired with crispy homemade cinnamon pita chips, perfect as a sweet and tangy snack or appetizer. Made with a medley of fresh fruits and a hint of warm spices, this no-cook recipe is easy to prep and sure to delight.
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 salsa)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Homemade Cinnamon Chips
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 4 pita flatbreads
- Cooking spray
Instructions
- Prepare the Fruit Salsa: In a large bowl, combine the finely diced strawberries, raspberries, kiwis, Granny Smith apple, Honeycrisp apple, and pineapple. Add the raspberry fruit preserves, granulated sugar, lime juice, honey, cinnamon, and nutmeg. Stir gently until all ingredients are well combined. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld.
- Make the Cinnamon Chips: Preheat your oven to 350°F (175°C). In a small bowl, mix together the granulated sugar and ground cinnamon. Separate the pita flatbreads into single layers and spray both sides lightly with cooking spray. Sprinkle the cinnamon sugar mixture evenly over both sides of each pita layer. Cut each pita into 8 triangles and arrange them on a baking sheet in a single layer. Bake for 8-10 minutes or until the chips are crisp and golden brown. Remove from the oven and let cool.
- Serve: Spoon the chilled fruit salsa into a serving bowl and place alongside the homemade cinnamon chips for dipping. Enjoy immediately or keep refrigerated until ready to serve.
Notes
- Use maple syrup instead of honey to make this salsa vegan.
- Make sure to dice the fruits finely to create a nice texture for the salsa.
- If you prefer softer chips, reduce baking time slightly.
- Store the fruit salsa covered in the fridge for up to 2 days for best freshness.
- Raspberries can be gently mashed if you want a saucier consistency.
- The cinnamon chips are best served fresh but can be stored in an airtight container for up to 2 days.
