Fruit Salsa with Cinnamon Chips

Nothing says summer like fresh, vibrant flavors. Nothing says summer like fruit. I love when summer finally gets here, because that means all of the fruits and vegetables will be at their peak for freshness and flavor. And I could live on fruits and vegetables!
This is another one of those recipes in my collection that I found somewhere, and it wasn't exactly/entirely what I wanted, so I added some stuff and changed it until it was my own. I had liked the original idea, that of making a sweet salsa instead of a savory, but it just didn't have enough fruits in it for me. So, more of the fruits I like were bought and added to the mix! The first time I made this was with my best friend, Steph, and I can't even remember what exactly we were cooking for. I only remember that we were cooking a lot of food for some kind of party, and this was to be our snack while we were preparing all of this other food. We doubled the recipe, and there was still very little left over at the end of the night!


Printable Recipe

1 qt. finely chopped fresh strawberries
½ pint blueberries, halved
1 (15 oz.) can mandarin oranges, drained and chopped
1 lb. fresh bing cherries, pitted and chopped
3 medium kiwifruit, peeled and finely chopped
16 oz. unsweetened crushed pineapple, drained
1½ tsp. sugar
1 Tbsp. lemon juice

Cinnamon Chips:
10 (8-in.) flour tortillas
¼ c. butter, melted or butter-flavored cooking spray
1 tsp. ground cinnamon
⅓ c. sugar

In a medium bowl, combine the first eight ingredients. Cover and refrigerate until serving.
For the chips, brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or just until crisp. To prepare the chips in less time, and with more calories, you can also deep fry the tortillas in hot oil until they are golden brown and crisp. When they are done, remove them from the hot oil to a paper towel lined plate, and immediately sprinkle with the cinnamon sugar mixture. Serve with fruit salsa. Yield: approximately 5 cups salsa (80 chips).