Fruit Salsa with Cinnamon Sugar Pita Chips

Fruit salsa with cinnamon sugar pita chips—an easy party appetizer with vibrant diced strawberries, kiwi, mango, and blueberries in a honey-lime glaze. Crispy golden cinnamon chips bake until crunchy, then cool completely for the perfect sweet salsa dip.

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Prep Time 20

Cook Time 12

chilling 20

Total Time 52

Servings: 10 servings

Course: Appetizer

Cuisine: American

Calories: 210

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 large pita breads or flour tortillas cut into triangles
4 tbsp butter melted
0.25 cup granulated sugar
1 tbsp cinnamon

Equipment

1 sheet pan

Method

Make cinnamon sugar pita chips

Preheat the oven to 375°F. Brush pita triangles on both sides with melted butter and toss with cinnamon sugar.
Spread the triangles in a single layer on baking sheets. Bake for 10-12 minutes until golden and crispy, then cool completely.

Make fruit salsa

In a bowl, combine fresh strawberries, kiwis, fresh mango, and blueberries. Stir in honey, fresh lime juice, lime zest, and fresh mint.
Taste the mixture and adjust honey or lime as desired. Refrigerate for 20 minutes to let the flavors meld.

Serve

Serve chilled fruit salsa in a bowl with warm cinnamon sugar pita chips alongside.

Notes

Pro tip: cool the chips completely before serving so they stay crisp; warm chips are fine right before the table, but prevent sogginess by keeping them on the side. Store fruit salsa covered in the refrigerator for up to 2 days; freeze chips no (they lose crunch), but the fruit salsa can be frozen for up to 1 month if needed. For a lighter option, use agave or reduced-sugar honey in the honey-lime glaze.