Fruit Salsa

Baked cinnamon pita chips make the perfect scoop for this naturally sweet fruit mixture. Serve extra salsa as a topping for yogurt or angel food cake.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 6.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 6mg


  • 1 cup finely diced strawberries
  • 1 cup finely diced unpeeled Granny Smith apple
  • 1/2 cup finely diced mango
  • 2 tablespoons orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar


  1. 1. Combine all ingredients in a medium bowl, tossing to coat. Cover and chill 2 hours.
  3. Young Chefs can:
  4. Wash strawberries and apple
  5. Add measured chopped fruit to bowl
  7. Older Chefs can:
  8. Carefully help dice strawberries with dinner knife
  9. Squeeze and measure lime juice
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