Fruit Salsa with Cinnamon Pita Chips
Fruit Salsa is a fresh, colorful mix of cantaloupe, strawberries, pineapple, and kiwi with fresh mint, served with crispy cinnamon sugar pita chips. It’s perfect for summer gatherings, picnics, potlucks, or cookouts. Ready in 20 minutes (10 minutes prep) and makes 16 servings.
Looking for a sweet twist on salsa? This is featured in my 22 Best Summer Appetizers collection of easy summer bites.
This salsa recipe is great way to use your favorite fruits for a fresh and healthy snack at all your summer parties. I mean, it’s too hot for a cheesy dip so you want something light, but still delicious.
Eat it like a dip with the pita chips, or serve it as a light dessert. I love it with a big spoonful of whipped cream or on ice cream. TRUST ME when I say it will be the first thing gone at every party!
More Fruit Salsa Recipes
- Pineapple Mango Salsa – tropical sweet heat with fresh mango
- Apple Pie Salsa – warm spiced fresh apples
- Cranberry Salsa – sweet tart holiday salsa with jalapeño kick
- Corn Salsa – sweet summer corn with fresh lime and cilantro
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See recipe card for complete information on ingredients and their quantities.
Ingredients Needed
Fresh Fruit: Cantaloupe, strawberries, kiwi, pineapple, fresh mint. Feel free to swap in any of your favorite fruits.
Pita bread: Substitute flour tortillas if needed. You can also just use tortilla chips!
Kitchen staples: Olive oil, cinnamon, sugar.
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How to Make Fruit Salsa
- Trim and dice all the fruit into small pieces of similar sizes.
- Mix together with chopped mint leaves in a large bowl. Store in the refrigerator until ready to serve.
- Preheat oven to 375 degrees F. Make the pita chips by cutting each pita bread into 6 wedges. Brush with olive oil. Place pita wedges on a baking sheet lined with parchment paper.
- Sprinkle each wedge with cinnamon-sugar mixture. Bake for 7 minutes or until crispy and light golden brown. Cool and serve with your fruit salsa.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Keep any leftover fruit salsa in an airtight container for up to 2 days. After that the fruit will break down and start to get very watery.
Prep Ahead: If you are going to make it ahead of time, store it in an airtight container in the fridge. I love to serve it along with this strawberry cobbler for summer!
Variations
Fruit: Swap out any of the fruit for your favorite ones! Pick seasonal and local fruits for the best flavors.
Sweetener: The fruit is sweet enough on it’s own, but if you use fruit that tends to be more tart, you can drizzle in a little honey or maple syrup.
How to Serve It:
- As a fruit dip, fruit salad, or afternoon snack
- Over ice cream or angel food cake for dessert
- With some grilled chicken
- On a spinach salad
- With fish tacos
Frequently Asked Questions
Once you dice the fruit, it will start to release its juices. I wouldn’t make this more than 2 days in advance. And you might have to drain off any excess juices that accumulate during storage.
I don not recommend freezing your fruit salsa. When you freeze fruit it breaks the structure and the fruit releases all its water. If you freeze this it will be mush when you thaw it.
Of course you can! I just keep notes of the total amounts of fruit and then use what I have. If I can’t find good strawberries I would just add more of something else.
I haven’t found one that I like as much I love the mint, but feel free to experiment with herbs that you know you like. You can also add in a splash of vanilla extract but if you try mint extract, be very careful because it is strong!
Recipe Tips & Tricks
- Look for the freshest fruit and seasonal fruit to make sure you have maximum flavors!
- Use a sharp knife to cut the fruit to keep from tearing or mashing it.
- A pizza cutter is an easy way to cut the pita bread or tortillas in to wedges.
- Substitute the olive oil for melted butter, or nonstick cooking spray.
- Squeeze lime juice or lemon juice over the cut fruit to balance out the sweetness.
- If you want you can swap the sugar for light brown sugar on the cinnamon sugar chips.
This delicious fruit salsa recipe is a great twist on regular tomato or other vegetable salsa. Light and refreshing, it’s perfect for a day outside and an easy recipe for a bridal showers or baby showers too!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Fruit Salsa with Cinnamon Sugar Pita Chips
Ingredients
For the Salsa
- 1 cup fresh cantaloupe diced small
- 1 cup fresh strawberries diced small
- 1 cup fresh pineapple diced small
- 1 cup fresh kiwi diced small
- 1 tablespoon fresh mint leaves chopped small
For the Pita Chips
- 4 whole pitas
- 1 tablespoon olive oil
- 2 teaspoon cinnamon
- 1 tablespoon raw sugar turbinado or brown
- 1 tablespoon bourbon optional
Instructions
Make the Cinnamon Bourbon Pita Chips
- Preheat oven to 375F.
- Slice pitas into wedges like you are cutting a pizza. I got 6 wedges out of each one.
- Brush all the wedges with olive oil.
- Sprinkle with cinnamon.
- Mix the bourbon with the sugar and let sit for a minute.
- Sprinkle the bourbon sugar on the wedges.
- Bake for 7 minutes or until crispy and slightly browned. Watch them carefully as you don't want them to burn.
- Remove when finished and let cool.
Make the fruit salsa
- Mix all your fruit together in a bowl and add the mint.
- Serve with the cinnamon sugar chips!
Notes
- Look for the freshest fruit and seasonal fruit to make sure you have maximum flavors!
- Use a sharp knife to make the best cuts.
- A pizza cutter is an easy way to cut the pita bread or tortillas in to wedges.
- Substitute the olive oil for melted butter, or nonstick cooking spray.
- Squeeze lime juice or lemon juice over the cut fruit to balance out the sweetness.
- If you want you can swap the sugar for light brown sugar on the cinnamon sugar chips.
- Making it ahead of time? Drain the fruit juices at the bottom of the bowl before serving.
- If you want to leave out the bourbon, mix the cinnamon and sugar together and sprinkle over the pita wedges after you brush them with olive oil.
Nutrition
{Originally published 04/18/2018 – photos and notes updated 07/26/2023 to improve reader experience}
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No need to dirty another dish right?
Thanks so much!!
Thanks Chrisy!! I had half left so I just threw it in there so I wouldn’t dirty another dish for the pics!
What a fun and refreshing appetizer. I love that you served it right in the cantaloupe. What a fun idea and healthy.
Bourbon pita chips–you are killing me girl! These look incredible!
Needed something to entice my hubby to eat healthy!
I’m a sucker for sweet dips, and I love everything about this – the bowl, the chips, the presentation! Yum!
I bet this salsa would be great on grilled chicken or fish, too! And what a great idea to serve it in a cantaloupe bowl!
I was thinking that too after I ate the whole bowl:)
Love your food styling and presentation and this fruit salsa is summer-perfect and delicious!
So creative! My husband loves pita chips and salsa – I’d love to surprise him with this sweet and lovely version of his favorite after-work snack.
So it’s dessert and a snack:)
Cinnamon bourbon pita chips?? Be still my heart!
They do add a kick to the salsa:)
Well this is a fun spiked sweet recipe 😉 Pinned!
Thanks Rebecca! I know you can make some gluten free pita to go with it!