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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 in a honey-lime glaze, served with warm, golden cinnamon sugar chips. This sweet salsa is quick to assemble, then chilled so the flavors meld for an easy party appetizer with crisp edges.
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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 or flour tortillas large, cut into triangles
  • 4 tbsp butter melted
  • 0.25 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make the cinnamon sugar pita chips
  1. Preheat the oven to 375°F, then brush pita triangles on both sides with melted butter and toss with cinnamon sugar.
  2. Spread the coated triangles in a single layer on baking sheets and bake for 10-12 minutes until golden and crispy, then cool completely.
Make the honey-lime fruit salsa
  1. In a bowl, combine fresh strawberries, kiwis, mango, blueberries, honey, fresh lime juice, lime zest, and fresh mint.
  2. Taste the salsa and adjust honey or lime as desired.
  3. Refrigerate the fruit salsa for 20 minutes so the flavors meld.
Serve
  1. Serve chilled fruit salsa in a bowl with warm cinnamon sugar chips alongside.

Notes

For the best texture, keep the chips fully cool before storing, but serve the salsa chilled and the chips warm. Store leftover fruit salsa in the refrigerator up to 3 days; freeze is not recommended due to fresh fruit texture. For a lighter version, swap honey for an equal amount of maple syrup or a honey-style sugar substitute, then adjust lime to taste.