Description
This vibrant Healthy Fruit Salsa bursts with fresh flavors, perfectly complemented by crispy cinnamon sugar pita chips. It’s a delightful and guilt-free treat that’s perfect for any gathering or a quiet evening at home.
Ingredients
Scale
- 2 peaches (peeled and diced)
- 1 mango (peeled, cored and diced)
- 4 kiwis (peeled and diced)
- 16 oz strawberries (hulled and diced)
- 1 Tablespoon fresh lemon juice (half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil (chopped)
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray (or melted butter)
Instructions
- Chop the fruit: Begin by peeling and dicing the peaches, mango, kiwis, and strawberries into small, uniform pieces (about 1/2 inch). This helps with even mixing and ensures each bite is bursting with flavor. Aim for roughly one cup of each fruit. Transfer the chopped fruit to a large mixing bowl.
- Mix together: In a separate small bowl, combine the fresh lemon juice and honey. Stir well until the honey is fully dissolved. Pour this mixture over the diced fruit in the large bowl. Gently toss the fruit with a spatula or your hands, ensuring all the fruit is coated. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld.
- Prep the cinnamon chips: Preheat your oven to 350°F. Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon. Spray both sides of the tortillas with coconut oil cooking spray or melted butter, then sprinkle the cinnamon-sugar mixture generously on both sides.
- Cut the tortillas: After spraying and sprinkling, stack the tortillas and cut them into 8 triangles (like a pizza). Make sure they’re cut evenly, as this will help them bake uniformly.
- Bake: Place the cut tortilla triangles in a single layer on the prepared baking sheets, making sure they aren’t overlapping. Bake in the preheated oven for 10-12 minutes, flipping them halfway through for an even crisp. They should turn a light golden brown. Be cautious not to burn them; watch closely after the 8-minute mark.
- Serve: Once baked, remove the chips from the oven and let them cool slightly. Stir the chopped fresh basil into the fruit salsa just before serving to enhance the flavor and aroma. Serve the fruit salsa in a bowl with the cinnamon sugar pita chips on the side for dipping.
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Be mindful of the fruit ripeness: Using overripe fruit can lead to a mushy salsa. Aim for fruit that is just ripe, with a firm texture for the best results. For a vegan alternative to honey, agave syrup works wonderfully.