Watch how to make this fruit salsa and pita chips recipe.
Disclosure: I was given some Piñata apples from Stemilt Growers to create this recipe.
Below is a transcript of the video above. The full recipe is listed after the transcript.
When it comes to Cinco de Mayo foods, salsa is probably one of the healthiest options there is. I’m changing up the traditional salsa recipe you know and taking a fruity approach instead. I’m making a fruit salsa along with some baked pita chips as part of my Cinco de Mayo celebration.
This recipe also features the Piñata apple from Stemilt Growers. The piñata is a crisp juicy apple that is both sweet and tart with a hint of tropical flavor. They are good for cooking and baking and can be found in the supermarket. Just make sure it has that piñata sticker on it. Thank you to Stemilt Growers for sponsoring this video.
To make the salsa, dice the piñata apple, some strawberries, a nectarine and some mango. Add them to a bowl then add a bit of lemon juice, vegan honey and chopped fresh basil and mix. Make sure that it is mixed well so that the lemon juice covers all of the diced apples to prevent it from browning. Cover the bowl and store in the refrigerator until you’re ready to eat it.
The pita chips are just as simple to make take a pita bread and cut it into 8 triangles. If your pita bread is thick like mine is, then cut each triangle in half so that they toast evenly. Plus, you will make more chips this way.
Line a baking sheet with parchment paper and place each pita triangle on the sheet in a single layer. Lightly brush each triangle with coconut oil. Sprinkle some salt and pepper on each pita. Place it in the oven and bake for seven minutes. this is an easy and delicious salsa that you won’t want to stop eating.
Learn more about Stemilt’s Piñata Apples and their mushroom varieties here.
- 1 cup Piñata apple diced
- 1 cup strawberries diced
- 1 nectarine diced
- 1 cup mango diced
- 1 tablespoon fresh basil diced
- ½ lemon juiced
- 2 tablespoons vegan honey
- 2-4 whole wheat pitas
- 2 tablespoons refined coconut oil
- Salt for sprinkling
- Black pepper for sprinkling
- In a bowl, add all of the ingredients and toss together.
- Cover the bowl and store in the refrigerator until ready to eat.
- Preheat oven to 400°F.
- Cut each pita into 8 triangles. If the pita is too thick cut each triangle in half so they can toast faster.
- Line a baking sheet with parchment paper and arrange all the pita triangles in a single layer.
- Lightly brush each pita triangle with coconut oil.
- Lightly sprinkle each pita triangle with salt and pepper.
- Bake in the oven for 7 minutes.
- Remove from the oven and let cool.
- Serve with fruit salsa.
Have any questions or comments about this fruit salsa and baked pita chips? Share them in the comments below!