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Fruit Salsa with Cinnamon Sugar Pita Chips

Fruit salsa with cinnamon sugar pita chips: bright diced strawberries, kiwi, mango, and blueberries tossed in a honey-lime glaze, served with warm, crisp cinnamon sugar pita chips. A sweet salsa-style fruit dip with golden, oven-baked chips for an easy party appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 20 minutes
Total Time 52 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 260
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 pita breads large, or flour tortillas; cut into triangles
  • 4 tbsp butter melted
  • 1.25 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make the cinnamon sugar pita chips
  1. Preheat the oven to 375°F and line baking sheets with a single layer space for the chips.
  2. Brush pita triangles on both sides with melted butter, then toss to coat evenly.
  3. Toss the buttered pita triangles with cinnamon sugar until lightly covered.
  4. Spread the triangles in a single layer on baking sheets.
  5. Bake for 10-12 minutes at 375°F until golden and crispy, then remove and cool completely.
Make the fruit salsa
  1. In a bowl, combine the strawberries, kiwis, mango, and blueberries.
  2. Stir in honey, lime juice, lime zest, and fresh mint until the fruit is evenly glazed.
  3. Taste and adjust honey or lime as desired.
  4. Refrigerate for 20 minutes so the flavors meld.
Serve
  1. Serve the fruit salsa chilled in a bowl with the cinnamon sugar chips warm alongside.

Notes

Pro tip: cool the chips completely before serving so they stay crisp next to the chilled fruit salsa. Refrigerate the fruit salsa in a covered container for up to 3 days; the chips are best kept at room temperature and crisped in a 3-4 minute 375°F oven if needed. Freezing isn’t recommended for the salsa texture. For a dairy-free swap, use neutral oil or dairy-free butter in place of butter for the chips.