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Fruit Salsa with Cinnamon Sugar Pita Chips

Fruit salsa recipe featuring a honey-lime glaze over finely diced strawberries, kiwi, mango, and blueberries, chilled until flavors meld. Serve it with warm cinnamon sugar pita chips baked to a crisp, golden crunch 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: 220
Ingredients Equipment Method Notes

Ingredients
  

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
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 the cinnamon sugar pita chips
  1. Preheat the oven to 375°F and line baking sheets for easy transfer.
  2. Brush pita triangles on both sides with melted butter, then toss with cinnamon sugar until evenly coated and visually speckled.
  3. Spread the triangles in a single layer on baking sheets so they bake crisp rather than steam.
  4. Bake for 10-12 minutes at 375°F until golden and crispy, then cool completely.
Make and chill the fruit salsa
  1. In a bowl, combine strawberries, kiwis, mango, and blueberries to create a colorful base.
  2. Stir in honey, lime juice, lime zest, and fresh mint until the fruit looks glossy from the glaze.
  3. Taste and adjust honey or lime as desired for the balance of sweet and bright.
  4. Refrigerate for 20 minutes to let the flavors meld, covering if possible to keep the mint fresh.
Serve
  1. Serve the fruit salsa chilled in a bowl with the cinnamon sugar pita chips alongside while they’re at their best.

Notes

For the best texture, dice the strawberries and mango small and similar in size so every forkful gets coated with the honey-lime glaze. Refrigerate leftovers in a covered container for up to 3 days (chips are best stored separately and reheated in a 325°F oven for 2-3 minutes to re-crisp). Freezing is not recommended because the fruit texture softens. For a lighter option, swap some or all of the honey with maple syrup or a liquid sweetener of similar sweetness to keep the glaze effect while reducing added sugar.