25 minutes
Cook Time
10 minutes
Cooking Level


  • For the fruit salsa:
  • 2 Pure Flavor® Solara® Mini Melons
  • 8 strawberries
  • 2 nectarines, peeled and chopped
  • 2 golden kiwis
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 4 mint leaves, for garnish
  • Blueberries, for garnish
  • Whipped cream, optional for dipping
  • For the pie crust chips:
  • 1 cup pastry flour
  • 1 cup whole wheat flour
  • ½ cup cold coconut oil
  • ½ cup cold vegan butter, cubed
  • ⅓ cup water
  • 2 tbsp stevia
  • 1 tsp cinnamon
  • 1 tsp salt


Step 1

Preheat oven to 350°. In a large bowl combine flour, salt, coconut oil and vegan butter. Using a fork, cut the butter and coconut oil into the flour until you have pea sized consistency. Add water and mix well with your hands until you have a ball of dough.

Step 2

Flour a flat surface, roll your dough out and cut into thin strips. Transfer your dough strips to a baking sheet and top with cinnamon and stevia. Bake for 10 minutes until slightly golden around the edges.

Step 3

Halve the melons and scoop out the seeds. Using a melon baller or spoon, scoop out the flesh and dice into small pieces. Set melon bowls aside.

Step 4

Dice your strawberries and kiwis and add to a mixing bowl with melon and remaining fruit salsa ingredients. Mix well and divide the salsa into melon bowl for serving and garnish with mint.

Step 5

Place your pie chips and fruit salsa on a plate and serve.

Recipe created by Lauren Brittain

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