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Fruit Salsa with Cinnamon Pita Chips

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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)

Pita chips:

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.

Natural Kitchen Cooking School