Fruit Salsa with Cinnamon Pita Chips

Prep Time: 20 minutes    Total Time: 20 minutes    Servings: 8

This delicious fruit salsa is served with cinnamon pita chips for a fun and colorful appetizer or dessert. This fresh fruit salsa is delicious and bursting with vibrant colors and flavors. This recipe is simple easy to make and perfect for the summer. Yum!


For the Fruit Salsa:

16 Oz. strawberries, stems removed, and finely diced

1 cup raspberries

3 kiwis, peeled and finely diced

1 Fuji apple, peeled, cored, and finely diced

1 Honey Crisp, apple peeled, cored, and finely diced

1 cup pineapple, peeled and finely diced, (or canned)

4 Tablespoons raspberry fruit preserves

1 Tablespoon sugar

1 Tablespoon lime juice

1 Tablespoon honey

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

For the Cinnamon Chips:

1/4 cup sugar

2 Tablespoons cinnamon

4 pita bread

Cooking spray


For the Fruit Salsa:

Add the strawberries, raspberries, kiwi, pineapple, raspberry fruit preserves, sugar, lemon juice, honey, lime juice, cinnamon, and nutmeg into one large bowl and mix together.

Add the Fuji and Honey Crisp apples and mix well.

Put fruit in the refrigerator while you make the cinnamon crisps.

For the Cinnamon Chips:

Preheat your oven to 375, then in a small bowl, stir sugar and ground cinnamon until combined.

Cut Pita flat bread in two 6 pieces, like a small pizza to form chip-shaped pieces.

Line a sheet pan with parchment paper and lay the pieces of bread on the pan.

Spray each piece with cooking spray and generously sprinkle sugar and cinnamon on top.

Bake in the oven for 10 to 12 minutes or until golden brown and crispy.

Serve with the fruit salsa. Enjoy!

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