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Fall Fruit Salsa with Cinnamon Pita Chips

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

Cinnamon Pita Chips

  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 4 whole wheat pitas
  • 2 tablespoons unsalted butter melted

Fall Fruit Salsa

  • 2 ripe Bartlett or Anjou pears diced into 1/4-inch pieces
  • 1 whole pomegranate or 1 cup of pomegranate arils
  • 1-11 ounce can mandarin oranges in 100% fruit juice drained with 1 tablespoon juice reserved
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons orange zest optional

Instructions

  • 1. Preheat oven to 400 degrees F. Mix together sugar and cinnamon in a small bowl. Set aside.
  • 2. Prepare pita chips by cutting each pita into four equal pieces, then split each pita triangle in half to get a thinner piece. Place each pita triangle on a large baking sheet, being sure to not overlap them. Brush each pita triangle with butter and sprinkle cinnamon-sugar on top. Place baking sheet in the oven and bake for 5-6 minutes. If chips aren't quite crispy yet, bake for an additional 1-2 minutes.
  • 3. To prepare fruit salsa, combine the diced pears, pomegranate arils, and 1 tablespoon of the mandarin orange fruit juice together in a medium bowl. Roughly chop the drained mandarin oranges and add to the salsa. Add honey, cinnamon, and ground ginger. Mix well. Keep refrigerated until ready to serve.

Notes

Keep the fruit salsa stored in an airtight container in the fridge for up to 2 days and the cinnamon pita chips in an airtight container for up to 3 days.
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