Fruit Salsa with Cinnamon Pie Chips

I’m not going to lie. I haven’t been eating the most healthy things while on lockdown.

I’m not sure any of us have.

When it seems like the world is ending, all you want to do is reach for the comfort food. That box of macaroni cheese, the tightly wrapped ice cream sandwich, the container of thick-and-sweet pimiento cheese—all of that is calling out to you right now.

I’ve been trying to put more fresh fruit and veggies into our meals to keep our immune system boosted. It’s hard to keep fresh veggies around if you’re only trying to go to the grocery store once a month, though. That bag of salad mix and the asparagus stalks won’t last for a month in your crisper drawer.

I’ve been making all the fresh stuff the first week after my grocery shopping. Some things will freeze well, others need to be eaten right away. This fruit “salsa” is one of those that needs to be eaten right away, or at least refrigerated right away.

You need all the Vitamin C you can get right now and fruit is the answer. I went slightly tropical with this one, but nothing out of the ordinary. I can’t say I didn’t eyeball a dragonfruit at the grocery store.

I wanted to keep it simple and let the fruit speak for itself. There’s just a tiny bit of honey & lime juice to get things going and the rest is up to the pineapple, kiwi and strawberry.

I don’t know about you, but I’ve got four (FOUR!!!) pie crusts in my freezer left over from Christmas. I thawed them, rolled them out, buttered ’em up and sprinkled them with cinnamon sugar to eat with this fruit salsa. Little pie chips are amazing dipped into fruit, but watch out: they cook quicker than a normal, uncut pie crust.

I did burn my first batch. Oops.

This fruit salsa is the perfect snack to make for and with your kids. If they’re driving you crazy, take them into the kitchen to help you make this sweet and cinnamony desert. Cut the pie “chips” into fun shapes with cookie cutters for something unique!

Enjoy!

Fruit Salsa with Cinnamon Pie Chips

• Servings: 6-8
• Time: 20 mins
• Difficulty: Easy
• Print

Sweet and tangy fruit salad served with cinnamon-sugar pie chips for a unique sweet snack.

Ingredients

• 2 premade, refrigerated pie crusts, rolled out
• 4 TBS. butter, melted
• 2 TBS. cinnamon
• 1/4 cup sugar
• 2 cups diced strawberries
• 2 cups diced kiwi
• 1 pineapple, cored and diced
• 2 TBS. honey
• Juice of 1 lime

Directions

1. Preheat oven according to pie crust package instructions. Grease two baking sheets. Brush melted butter on pie crusts and sprinkle with cinnamon and sugar. Cut into strips or wedges and place on prepared pans.
2. Bake according to package instructions, but subtract about 2-3 minutes. Check on pie chips after baking for about 5 minutes. Pie chips will be done when they’re light golden brown.
3. Make the fruit salsa: combine kiwi, strawberries and pineapple in a large bowl. Stir in lime juice and honey. Refrigerate until ready to serve with pie chips.

Step-By-Step Instructions

Preheat oven according to pie crust package instructions. Grease two baking sheets. Brush melted butter on pie crusts and sprinkle with cinnamon and sugar.

Cut into strips or wedges and place on prepared pans. Bake according to package instructions, but subtract about 2-3 minutes. Check on pie chips after baking for about 5 minutes. Pie chips will be done when they’re light golden brown.

Make the fruit salsa: combine kiwi, strawberries and pineapple in a large bowl. Stir in lime juice and honey. Refrigerate until ready to serve with pie chips.