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Fruit Salsa with Pie Crust Chips

A vibrant and refreshing mix of finely diced fresh fruits served with crispy, buttery, cinnamon-sugar pie crust chips. The ultimate summer dessert dip!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Fruit Salsa
  • 1 lb fresh strawberries hulled and finely diced
  • 3 kiwi fruits peeled and finely diced
  • 1 large crisp apple peeled, cored, finely diced
  • 1 cup pineapple or mango finely diced
  • 1 tbsp fresh lemon juice
  • 1 tbsp granulated sugar adjust to taste
Cinnamon Pie Crust Chips
  • 1 box refrigerated pie crusts 14.1 oz, contains 2 crusts
  • 3 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • Large mixing bowl
  • Baking sheets
  • Pizza Cutter or Knife
  • Pastry brush

Method
 

  1. Finely dice the strawberries, kiwi, apple, and pineapple into uniform, small pieces.
  2. In a large bowl, combine the diced fruit, lemon juice, and 1 tablespoon of sugar. Toss to coat, cover, and chill in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. In a small bowl, whisk together the 1/4 cup sugar and 1 tablespoon cinnamon for the chips.
  5. Unroll the room-temperature pie crusts and cut each into wedges using a pizza cutter.
  6. Place the wedges on the prepared baking sheets. Brush evenly with melted butter and sprinkle generously with the cinnamon-sugar mixture.
  7. Bake for 8-11 minutes until puffed, golden brown, and crispy. Let cool completely.
  8. Serve the chilled fruit salsa as a dip with the crispy cinnamon pie crust chips.

Notes

To keep the salsa from getting too watery, use a slotted spoon to serve if the fruit has released a lot of juice while chilling.