It is great to make in summer when the fresh fruit is available, but it can be done with frozen when fresh are not available.
Fruit Salsa & Cinnamon Chips
2 kiwis, peeled and diced
2 Granny Smith apples, peeled, cored and diced
8 ounces raspberries, chopped
1 pound strawberries, chopped
3 tablespoons fruit preserves, any flavor, I prefer orange marmalade
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl mix all fruit thoroughly, then add fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Lightly. No need to make it greasy. Sprinkle wedges with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. This will take about 15 minutes for all tortillas. It is a good idea to use several cooking sheets, and rotate them as you cook. Just makes it go faster.
Bake in the preheated oven 8 to 10 minutes. The longer they are in the crispier they will be. Repeat with all remaining tortilla wedges. Allow to cool. Serve with chilled fruit mixture.
This is the amount made from this recipe. And in this shot the salsa had not been mixed.
This recipe gets so many ravs when I make it. But you don't have to tell how easy it is.