Poppy seed ‘sprinkles’ add an element of healthy fun to this fruit salsa served with extra crunchy chips seasoned with lime, chili and cinnamon.
1 pint strawberries, trimmed, chopped
1 kiwi fruit, peeled, chopped
1 cup grapes, halved or left whole
1 1/2 cup chopped pineapple
1/2 red bell pepper, chopped
2–3 tablespoons fresh lime juice – from 1-2 limes
Poppy seeds, to taste
2 whole wheat pita breads
1 teaspoon unsalted butter, melted
1 teaspoon lime zest – from 1 lime
1/2 teaspoon sugar (optional)
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
In a serving bowl, combine strawberries, kiwi, grapes, pineapple and bell pepper; mix. Drizzle with lime juice. Toss well. If possible, allow to stand for at least 10 minutes to let flavors meld. Sprinkle with poppy seeds.
Preheat oven to 450°. Spray large baking sheet with non-stick cooking spray. Cut pita breads in half lengthwise, so you have 4 circles. Mix butter and lime zest in a small bowl. Brush smooth sides of pita breads with lime butter and cut each pita into 8 wedges. Place on prepared baking sheet.
In a small bowl, combine sugar, chili powder, cinnamon and salt. Sprinkle over pita wedges. Bake for 4 to 6 minutes or until crisp. Serve with fruit salsa.