Mouthwatering Fruit Salsa with Cinnamon Pita Chips is an easy to make salsa filled with vibrant fresh fruit and paired with the best homemade cinnamon-sugar chips! The sweet and warm flavors of the crispy cinnamon pita chips and colorful fruit salsa will make this your new favorite version of chips and salsa this summer!!
These tortilla chips are so unforgettable and satisfying your family and friends will begging you to make them over and over. For more fruit salsas that would be fantastic to dip into with your Cinnamon Pita Chips try Fresh Fruit Salsa or Mango Salsa!
Delicious Fruit Salsa with Cinnamon Pita Chips
One thing I have really been enjoying as the weather warms up is all the fresh fruit recipes. So, when I discovered this mouthwatering fruit salsa, I was in love! When I dipped a cinnamon pita chip into it for the first time, I was amazed! I knew I had to type this one up right away and share with you!
This fruit salsa is so easy to make and the lemon juice helps the fruit to stay fresh and the colors to stay vibrant. The sugar creates this amazingly sweet sauce that will make you want to lick the bowl! The crispy chip is the perfect vessel to scoop up all the flavors of the fruit with its warm seasoning. You will not be able to get enough of this cinnamon chips and fruit salsa combination this summer!
What’s in Fruit Salsa?
The most incredible thing about this fruit salsa is how versatile the ingredients are. Use what is fresh and looks colorful and ripe at your local farmers market, the produce isle at your favorite grocery store, or even in your garden! The lemon juice will help your diced fruit stay fresh as long as possible and the sugar will bring out the flavors and give this salsa a natural glaze.
- Strawberries: Hull before dicing into small pieces. The goal is to have all the fruit be even sizes.
- Granny Smith Apples: Peel first before chopping and mixing in with the other fruit.
- Kiwis: Scoop out of peel and dice. I love the soft texture of this fruit in the salsa. A great contrast to the apples.
- Blueberries: The only fruit you won’t have to cut!
- Mango: Peel, then cut into small pieces and mix together with all the ingredients.
- Sugar: Adds sweetness and helps form a glaze from the juices in the fruits!
- Lemon Juice: If you are using a fresh lemon you will need about half a lemon.
Cinnamon Pita Chip Ingredients:
The ingredients for the cinnamon pita chips are staples at my house. I don’t even have to make a run to the store to make these chips happen! Pair them together with fruit salsa as a quick appetizer for guests or for an afternoon snack for hungry kids! You really can’t go wrong when these ingredients are involved!
- Flour tortillas: Cut into triangles, then coat with butter and cinnamon sugar.
- Butter: Brushing with butter on both sides helps the tortilla to crisp up. You could also swap out for a cooking spray on both sides if you prefer.
- Sugar: Sweetness sprinkled on top of the chip.
- Cinnamon: Warm spice covering the chip that perfectly compliments sweetness.
How to Make the Best Fruit Salsa with Cinnamon Pita Chips:
When I found out how simple it is to make pita chips at home, I was amazed. They are so quick and easy to prepare and it is so worth the extra few minutes to have fresh tortilla chips. First of all, the smell is amazing! The buttery tortilla crisping up while the cinnamon-sugar coating melts in, fills the kitchen with an unbelievably delicious smell! Then, chop up some of your favorite fruit and stir it together with lemon juice and sugar and voila, you have a huge hit on your hands!
- Prep: Heat the oven to 350 degrees.
- Combine ingredients for salsa: In a small bowl mix together the strawberries, apples, kiwis, blueberries, and mango, with sugar and lemon juice.
- Prepare tortillas: Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet.
- Bake tortillas: Place tortillas in your preheated oven for 8-10 minutes or until they become crisp.
Tips for Choosing the Freshest Fruits:
To create the best tasting salsa, carefully choose your fruit. Here are some things to look for when selecting the best fruit…
- Strawberries: Look for healthy green leaves and bright red color. Size doesn’t really effect the flavor, so don’t worry too much about that!
- Blueberries: Ripe blueberries should be a deep blue color. If you are picking them yourself, they should come right off and not have to be twisted or pulled off the stem.
- Mangos: Picking a good mango is not about color. Instead, look for one that is soft when you squeeze it, but not mushy.
- Kiwi: Size does not matter when it comes to the ripeness of a kiwi. When you apply gentle pressure on a ripe kiwi it should yield slightly. If it is still hard, allow it to ripen on your counter a few more days before using.
- Granny Smith Apples: Bright green skin with small spots indicates a ripe apple. The skin inside should be white and crisp.
Storing Fresh Fruit Salsa:
I would be super surprised if you have any of this left over after you take it to a gathering of any kind! People seriously go crazy over this salsa! However, I do know that there are occasions where you may find yourself with leftovers.
- How do I store fresh salsa? Store in an airtight container. Shallow containers or re-sealable bags work best. The key is to allow the least amount of air in the container as possible.
- Can I make salsa ahead of time? Yes! It will last 3-5 days in the refrigerator when properly stored. I love to store it in the basket of a salad spinner for best results. The juice drips out and keeps the fruit from getting soggy. Then, I add the juice back to the fruit right before serving.
- Can you freeze fruit salsa? Salsa will be good for 2 months in the freezer. Thaw overnight in the refrigerator when ready to use.
- Which fruit works best in a fruit salsa? Try to choose a balanced combination of both sweet and acidic fruits. Sweet fruits include: grapes, bananas, persimmons, figs. Acidic fruits would be: grapefruit, pineapple, and sour apples.
- How to store fresh fruit until I am ready to make salsa? Prepare the fruit as if you are going to use it right away. Wash, peel, cut, and allow fruit to dry completely. Then, lay fruit out flat on a parchment paper lined baking tray and allow to freeze. Then remove fruit and put in a resealable bag. This will freeze the fruit in individual pieces instead of one big clump. When you are ready to make your salsa, allow the fruit to thaw in the refrigerator, then mix together. Just beware, the fruit may be slightly more fragile than normal after defrosting.
What to Serve with Cinnamon Pita Chips:
I love these pita chips with my mouthwatering fruit salsa any afternoon of the week! They get my kids eating fruit and are packed with delicious flavor! I also love them as a dessert though! Together with a cream cheese dip or drizzled with melted chocolate, they are irresistible!
Storing Cinnamon Pita Chips:
I have learned recently the importance of making things ahead and storing them. It has come in handy so often when unexpected visitors stop by. These tortilla chips have been a lifesaver a couple times already! I just pull them out and have a great tasting homemade snack or dessert in minutes!
- How do I store tortilla chips? Allow chips to cool completely before storing. Place in an airtight container. Store at room temperature.
- How long are Pita chips good? Homemade pita chips will last 4 days after being made. If you refrigerate or freeze them they will last even longer!
- Can I freeze my homemade cinnamon pita chips? Yes, freezing tortilla chips will give them their longest lifespan. To thaw place in the refrigerator overnight or simply microwave for 10-30 seconds to heat them back up to their fresh from the oven state!
More Fruit Salsa Recipes You’ll Love!
- Creamy Poppyseed Fruit Salad
- Blackberry Lime Fruit Salad
- 5 Minute Mango Salsa
- Mango Lime Avocado Salsa
- Honey Lime Poppyseed Fruit Salad
Fruit Salsa with Cinnamon Pita Chips
- 1 pound strawberries diced
- 2 Granny Smith apples diced
- 2 kiwis diced
- 1/2 cup blueberries diced
- 1 mango diced
- 2 Tablespoons sugar
- juice of half a lemon
Cinnamon Pita Chips
- 8 flour tortillas
- 2 Tablespoons butter melted
- 1/4 cup sugar
- 1 tablespoon cinnamon
In a small bowl combine the strawberries, apples, kiwis, blueberries, mango, sugar and lemon juice.
To make the cinnamon pita chips
Preheat the oven to 350 degrees. Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet. Bake for 8-10 minutes or until they become crisp.