Are you tired of the same old pico de gallo for your Cinco de Mayo fiesta? Then check out this recipe! A typical salsa has savory notes thanks to ingredients like onion, garlic, or cilantro. But this fruit salsa recipe is more like a diced fruit salad. The sweet flavors from the ripe, juicy berries go perfectly with the tart notes from the fresh lime juice. A tiny pinch of sea salt brings just enough salty balance of flavor. Serve with homemade cinnamon-sugar pita chips for a dip that nobody can resist!
WHY WE LOVE THIS RECIPE
- Delicious to eat. The beautiful blend of delicious fruits is incredibly refreshing. Paired with the sweet and warm flavors from the crispy cinnamon-sugar pita chips, this will easily become your new favorite version of chips and salsa.
- Quick and easy to make. All you need to do is dice up some fruits, bake the pita chips, and you’re good to go!
- Versatile recipe. Use what is fresh and looks colorful and ripe at your local farmers’ market, the produce aisle at your favorite grocery store, or even in your garden.
- Perfect for any occasion. This fruit salsa recipe is not just for Cinco de Mayo. In fact, it's great for pool parties, BBQs, or a simple picnic with your family or friends.
To make this fruit salsa, you’ll need:
- Golden Delicious apple
- Granny Smith apple
- Red-skinned apple
- Kiwi fruit
- Maple syrup
- All-fruit jam
- Whole-grain pita pockets
- Vanilla extract
- Fresh lime and orange juice
- Avocado oil
- Raw cane sugar
- Sea salt
- Strawberries: Look for plump, firm, and bright red berries. Also, the caps should be green and fresh-looking.
- Apples: The crunchy texture of the apples provide a great contrast to the soft, fleshy berries.
- Maple syrup: It brings out the flavors and helps to give the fruit salsa a natural glaze.
- Fresh lime juice: It helps the fruit to stay fresh and the colors to remain vibrant.
- Cinnamon: The warmth of the spice perfectly complements the sweetness of the sugar on the pita chips.
STEP 1: BAKE THE PITA CHIPS
Preheat the oven to 350°F.
Place the unbaked whole-grain pita pockets on a baking sheet.
Pour just a touch of avocado oil on the pita pockets and use a silicone pastry brush to distribute the oil on each surface. However, if you’re not a fan of avocado oil, use coconut oil or whichever oil you prefer.
Generously sprinkle sugar and cinnamon on each oiled side. Use a pizza cutter or a pair of kitchen shears to cut each pocket into 4 or 6 wedges. Arrange the pieces in one layer without overlapping.
Bake in the oven for 8-10 minutes or until crispy and lightly golden.
Finally, place the pita chips on a cooling rack and set aside.
STEP 2: PREPARE THE FRUITS
For the raspberries, fill a large bowl with cold water, gently place the berries in a colander and dip it in the water bath. Gently swirl the berries around the water to avoid bruising. Remove the colander from the water and allow the berries to drain. Place them on paper towels to dry and set aside.
For the strawberries, place them in a colander and gently rinse under cool water. Next, place the berries on a cutting board. For each strawberry, trim off the stem and any bruised or damaged areas. Slice and dice each berry into bite-sized pieces. Set aside.
For the kiwi, run the fruit under cold water and scrub it with your hands, a towel, or a brush. Cut off both ends and flip the fruit so that it’s standing upright. Use a knife to cut away the peel in a downward motion, rotating the kiwi as you remove the skin. Next, slice the kiwi into round sections and dice them into pieces roughly the same size as the strawberries. Set aside.
For the apples, rinse the fruit under running water. Next, cut each apple in half. Use a melon baller to scoop out the seeds. Use a knife to cut out the stem and bottom ends. Cut the halves lengthwise into quarter-inch thick slices. Dice the slices into small cubes. Set aside.
STEP 3: MAKE THE FRUIT SALSA
Put all the diced fruit and raspberries into a large bowl.
Add the maple syrup, sea salt, and a splash of vanilla extract. Next, add the all-fruit jam.
Slice the lime into two. Using a citrus reamer, take one half and extract the lime juice over the bowl of fruit. Repeat the same process for the mandarin orange.
STEP 4: MIX AND ENJOY
Using a wooden spatula, gently toss the mixture until all the fruit is well coated with maple syrup, jam, and juice. Taste and adjust the ingredients accordingly.
Refrigerate until you’re ready to eat. Serve with the cinnamon-sugar pita chips.
- Serve it the same day. Fruit salsa is best served the same day it’s made. Once the fruit is cut up, it starts to brown and doesn’t look as appetizing. Therefore, if you’re making this for a party, prepare it a few hours before serving.
- Fresh is better than frozen. Fresh fruit is best for this fruit salsa recipe. Frozen fruit may be too mushy.
- Let the pita chips cool. The longer the chips sit, the crunchier they get.
- A substitute for pita chips. If you can’t get your hands on whole-grain pita pockets to make homemade chips, graham crackers make for a delicious replacement.
- Turn it into a dessert. To take this recipe to the next level, add a scoop of your favorite ice cream to a bowl, top with the fruit salsa, and serve with a few pita chips. Yum!
FREQUENTLY ASKED QUESTIONS
Can fruit salsa be frozen?
Technically yes. Is it my favorite way to serve it? No. But if you must, then simple wash, peel, and cut the fruit, allowing the pieces to dry completely. Next, lay the fruit out flat on a baking sheet lined with parchment paper and put it in the freezer. Once the fruit is frozen, put them in a resealable bag and store them in the freezer. When you’re ready to make the fruit salsa, thaw the fruit pieces in the fridge and then mix everything. However, the fruit will be much softer than usual after defrosting.
How do you make salsa from scratch?
Traditional salsa is so quick and easy to make! First, dice tomatoes, onions, and peppers. Then mince some garlic and cilantro. You can use a food processor to chop the onions and peppers. Just pulse them together until it reaches your desired texture. Finally, season everything with salt and lime and serve with tortilla chips.
What food is served on Cinco de Mayo?
Cinco de Mayo (the Fifth of May) is a traditional Mexican holiday created to commemorate the 1862 victory of the Mexican army over French adversaries at the Battle of Puebla. For a truly authentic celebration of Mexican culture, here are three dishes to try out. First, Mole poblano is a thick, rich, chocolate-tinged sauce that can be drizzled over nopales (cactus) and served with Spanish rice. Next, Chalupas are thick tortillas topped with salsa, protein of your choice like beans, chopped onion, and sometimes cheese. So to make this recipe vegan, just swap out the cheese and sour cream with vegan versions. Finally, Chiles en nogada are stuffed poblano peppers topped with a rich walnut sauce, pomegranate seeds, and parsley.
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Fruit Salsa with Cinnamon Pita Chips
Make this fruit salsa with homemade pita chips for the perfect snack, dessert, or as an appetizer to your next party or picnic!
16 ounces ripe strawberries, diced
½ Golden Delicious apple, diced
½ Granny Smith apple, diced
½ any red variety red-skinned apple, diced
1 kiwi fruit, peeled and diced
8 ounces red raspberries
2 tablespoons pure maple syrup
Pinch sea salt
½ teaspoon pure vanilla extract
2 tablespoons all-fruit strawberry jam
Juice of ½ a lime
Juice of a mandarin orange (or a few tablespoons fresh orange juice)
4 whole-grain pita pockets
Avocado oil (spray or oil)
4 teaspoons cinnamon
4 tablespoons raw cane sugar
Preheat the oven to 350 degrees F.
In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
TRY THESE APPETIZER RECIPES NEXT:
- First, if you love avocado toast as much as I do, then try this avocado sourdough toast recipe, which can be enjoyed for breakfast or as an appetizer. It’s made with crusty sourdough bread and topped with microgreens, red radish, lemon zest, and, of course, creamy avocado.
- Also, for a different take on traditional bruschetta, try this sweet potato pomegranate bruschetta recipe. Sweet potato slices are baked into toast-like treats and topped with a creamy sunflower spread, juicy pomegranate seeds, and crunchy walnuts.
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