Fruit Salsa with homemade Cinnamon Chips

Fruit Salsa:

4 kiwi, peeled and diced

1 apple, peeled, cored and diced

1 cup blackberries or raspberries (or both) cut in half

2 cups diced strawberries

1 cup diced pineapple

2 large mangoes or peaches, peeled and diced

1 cup diced grapes

1 tbsp lemon juice

4 tbsp fruit jelly ( I used raspberry)

1 tbsp brown sugar

2 tbsp white sugar

Mix all the fruit together in a large bowl with the lemon juice to prevent browning. In a separate bowl, mix the sugars into the jelly. Add jelly to the fruit. Mix well. Cover and chill in the refrigerator for at least 15 minutes. This is best when made and eaten on the same day because as it sits the fruit gives off a lot of juices and it gets quite runny. However, if I have leftovers I add more fruit into it before I serve it again.

Cinnamon Chips:

8 large flour tortillas

melted butter or margarine

1 cup white sugar

2 tbsp cinnamon

Preheat oven to 350 F. Brush melted butter onto the top side of each flour tortilla. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange on a cookie sheet in a single layer. Bake 8-10 minutes; being careful not to over bake. Allow to cool. Serve with chilled fruit salsa OR Cheesecake Dip(recipe also found in  my blog).