Fruit Salsa with Cinnamon Pita Chips

Fruit salsa is a fresh and flavorful summer appetizer dip. This recipe is healthy, super easy, and full of vibrant colors. Perfect for summer gatherings, picnics, potlucks, or cookouts!

Fresh Fruit Salsa Recipe

Loaded with fresh fruit like juicy cantaloupe, tart pineapple, fresh strawberries, kiwi, and refreshing mint! Dig into this easy fruit salsa recipe with homemade cinnamon chips.

It’s a 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 yet still delicious.

Fruit Salsa is also a light dessert that eats like a dip. Pair it with the cinnamon pita chips and nobody can resist. 

It’s even great served with a dollop of whipped cream or on ice cream. TRUST ME when I say it will be the first thing gone at every party!

​How to Serve It:

• As a fruit dip or snack
• Over ice cream or angel food cake for dessert
• ​With some grilled chicken
• On a spinach salad
• With fish tacos

Try my other homemade salsa recipes:

• Restaurant Style
• Salsa verde
• Pineapple mango salsa
• Apple pie salsa
• Cranberry salsa

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Ingredients Needed

Fruit: Cantaloupe, strawberries, kiwi, pineapple, fresh mint.

Pita bread: Substitute flour tortillas if needed.

Kitchen staples: Olive oil, cinnamon, sugar.

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​How to Make Fruit Salsa

First: 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.

Second: Preheat oven to 375 degrees F. Make the pita chips by cutting each pita bread into 6 wedges. Brush with olive oil.

Third: 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. Serve with fruit salsa.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Can I make fruit salsa in advance?

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.

If you are going to make it ahead of time, store it in an airtight container in the fridge.

Can I freeze it?

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.

Can I substitute for allergies?

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.

What if I don’t have fresh mint?

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.

Tapas Tips & Tricks

• 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 love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This delicious fruit salsa is a great twist on regular tomato or other vegetable salsa. Light and refreshing, it’s perfect for a day outside. It’s an easy recipe for a bridal showers or baby showers too!

{Originally published 04/18/2018 – photos and notes updated 07/26/2023 to improve reader experience}

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