Fruit Salsa

I made this for a fish fry/bbq this past weekend.  It was soooooooo good.  I had it for the first time about 5 or so years ago at my wedding shower.  It resurfaced again at our baby shower.  I tried making it myself, and it was just as good.  Scott even liked it! ha!  Definitely a must try.  Will be very good for any gathering this summer.

Fruit Salsa with Baked Cinnamon Chips


Ingredients

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries (I didn't have any raspberries, so I used pineapple)

1 (16 oz) carton of strawberries, diced

2 tablespoons white sugar (more or less to taste)

1 tablespoon brown sugar (more or less to taste)

3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas

melted butter or butter flavored cooking spray (I used melted butter)

Cinnamon sugar:

1 cup white sugar

2 Tablespoons cinnamon

Instructions

1.In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.