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Fruit Salsa with Cinnamon Chips

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar
CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

In a small bowl, combine the first six ingredients. Cover and

Printed from tasteofhome.com Sep 7, 2008

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Fruit Salsa with Cinnamon Chips cont.

refrigerate until serving. For 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. Serve with fruit salsa.

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