Apple fig salsa is a fresh way to eat more fruit. Learn how to make the pita crisp recipe at home to scoop up the fruit salsa.
Fruits for the Fig Salsa
When it comes to deciding which kind of Sun-Maid and Orchard Choice Figs to use in the fruit salsa, Mission Figs bring more of a robust fig flavor. Golden Figs are tangy and subtly flavored.
Ginger adds a bit of heat and spices up the salsa—it also pairs beautifully with the figs and apples, drawing out the sweetness of the figs and tart nuances of the apples.
This healthy snack is best eaten after making the fig salsa, but will keep for a few days, refrigerated, though the apples won’t be quite as crunchy.
Tips for Making the Pita Crisp Recipe
The pita crisp recipe is one that works best right after the chips are baked, for maximum crunchiness. It’s better to make as many as you think you will eat and then make a fresh batch the next day.
You could spritz them with cooking spray if you find lightly brushing them with olive oil to be cumbersome.
More Ideas for Fruit Salsa
You could mix it into salad—spinach is great as is arugula. If you go that route, crumbled blue cheese or goat cheese would be a welcome addition as well as walnuts or pecans for a bit protein and crunch.
Use it as a garnish for grilled chicken or pork chops.
Pita Crisps with Apple, Ginger and California Fig Salsa
Ingredients
- 3 pita bread 8" diameter
- 3 tbsp olive oil extra virgin
- salt
- 18 Orchard Choice or Sun-Maid California Figs chopped
- 2 apples tart, peeled and finely chopped
- 2 tbsp ginger freshly grated
- 1 pinch ground cinnamon
- 3 tbsp apple juice
- 1 tsp lemon juice
- salt and freshly ground black pepper
Instructions
- Preheat an oven to 375 F. Tear each loaf of pita into 2 separate rounds. Cut each round into 8 wedges. Place the pita on a baking sheet. Drizzle with the 2 tablespoons of the olive oil, sprinkle with salt and toss together. Bake in the oven, tossing occasionally, until crisp, 10 to 12 minutes. Remove from the oven and cool on the baking sheet.
- In a bowl, stir together the dried figs, apples, ginger, cinnamon, apple juice, lemon juice and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper. To serve, place the salsa in a small bowl and place in the center of a larger platter. Surround with the pita crisps. Serve.
Notes
Recipe by 
Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, Plates & Places, airing on public television stations nationwide.
USE LEFTOVERS FOR LUNCH:
Tear leftover pita crisps into crouton-sized bites and mix with apple fig salsa with greens and crumbled feta. Toss with your favorite greens such as spinach, arugula or kale and your favorite salad dressing—we like fig mustard vinaigrette. Photos by Annelies Zijderveld
