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
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 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.
