Fruit Salsa with Cinnamon Chips

brought by Sarah Shore

1 c. finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8 oz.) crushed pineapple, drained

1 T. lemon juice

1-1/2 t. sugar

Cinnamon chips:

10 flour tortillas (8 in.) purchased or homemade*

¼ c. butter, melted

1/3 c. sugar

1 t. ground cinnamon

In a small bowl, combine the first six ingredients.  Cover; refrigerate until serving.

For chips, brush tortillas with butter.  Combine sugar and cinnamon; sprinkle over tortillas.  Cut each into eight wedges.  Place on ungreased baking sheets.  Bake at 350° for 5-10 minutes or just until crisp.  Serve with fruit salsa.

[Instead of using sugar, I just added some of the juice from the drained pineapple]

Yield: 2-1/2 cups salsa (80 chips)

*Sarah made fresh flour tortillas and spoiled all the woman at recipe group!