Fruit Salsa (With Baked Cinnamon Chips)

This dish is just ridiculously delicious! It's the second of three recipes I've never tried before. (Obviously I need to explore cooking pages more often.) I make cinnamon chips all the time but have admittedly never thought to dip them in a fruit salsa. What an  ingenious idea this is!  Absolutely delicious!

I make my chips from raw tortillas. If you can find them in your area, (usually in the same vicinity as refrigerated pizza dough ), I highly recommend them over regular flour tortillas. They crisp better and also kind of "puff" which makes for a lighter, more airy, bite. So good!

Ingredients:
2 kiwis, peeled and diced
1 apple, cored and diced (can peel if you prefer)
2 nectarines, skin on, diced
8 oz raspberries
8 oz blueberries
1 (16 oz) carton of strawberries, diced
1 Tbs white sugar
2 Tbs brown sugar
3 Tbs fruit preserves (I used strawberry)
10 (10 in) flour tortillas
Cinnamon Sugar:

1 cup sugar

2 Tbs cinnamon

Mix in a small bowl or shaker and set aside

Directions:

Place all of your fruit into a large mixing bowl. Sprinkle with both white and brown sugars. Give it a few good stirs to make sure that fruit is evenly coated. Stir in fruit preserves and chill in fridge while you make your tortilla chips.

Pre-heat oven to 350 degrees. Brush each side of tortilla with melted butter. Cut into triangles and place in a large bowl. Sprinkle generously with cinnamon sugar mixture. I kind of toss them around as I'm doing this to make sure everyone gets coated. Arrange in a single layer on a large baking sheet.

Bake for 10 to 12 minutes. (You most likely will need to do this in batches.) Put chips in a nice size bowl so they stay airy. Serve with chilled salsa. *Fruit salsa is best served the same day you make it. It becomes very syrupy the longer it sits.

Adapted From: allrecipes.com
Blogs I have Shared My Dish With: Lady behind The Curtain, Michelle's Tasty Creations, Five Little Chefs, Cherished Treasures, Not Just A Housewife