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Fruit Salsa with Cinnamon Sugar Pita Chips

Fruit salsa with cinnamon sugar pita chips is a bright, sweet salsa of diced strawberries, kiwi, mango, and blueberries tossed in a honey-lime glaze. Serve it chilled with warm golden cinnamon sugar chips for an easy party appetizer with vivid fruit color.
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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 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
  1. Preheat the oven to 375°F and set up baking sheets for a single-layer bake. Brush pita triangles on both sides with melted butter, then toss with cinnamon sugar for an even coating. (Visual cue: the triangles look lightly glossy and dusted in cinnamon sugar.)
  2. Spread the coated triangles in a single layer on the baking sheets. Bake for 10-12 minutes at 375°F until golden and crispy, then cool completely so they stay crunchy. (Visual cue: edges turn deeper gold and the surface looks crisp.)
Mix the fruit salsa
  1. In a bowl, combine the finely diced strawberries, peeled finely diced kiwis, diced mango, and halved blueberries. Stir in the honey, fresh lime juice, lime zest, and chopped fresh mint until the fruit is evenly coated. (Visual cue: glossy honey-lime glaze clings to the fruit pieces.)
  2. Taste the mixture and adjust with more honey or lime as desired to reach your preferred balance of sweet and tangy. Refrigerate for 20 minutes to let the flavors meld and the salsa chill through. (Visual cue: the glaze looks slightly more set as it cools.)
Serve
  1. Serve the chilled fruit salsa in a bowl alongside the cooled cinnamon sugar pita chips. Add a lime wedge garnish if you want extra lime aroma right before serving. (Visual cue: warm chips look golden while the salsa stays vibrant and cold.)

Notes

Pro tip: dice fruit to a similar size so every forkful gets strawberries, mango, kiwi, and blueberries with the honey-lime glaze. Refrigerate the fruit salsa in a covered container up to 2 days; keep chips at room temperature in an airtight container and re-crisp in the oven for 2-3 minutes if needed. Freezing: not recommended for the salsa texture. Dietary swap: for a lower-sugar option, replace honey with a 1:1 liquid honey-style alternative and keep lime the same for flavor balance.