1 can (8 ounces) crushed unsweetened pineapple, drained
CINNAMON TORTILLA CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup finely chopped fresh strawberries
In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or
For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350° for 10-14 minutes or just until crisp.
Just before serving, drain salsa if desired. Stir in strawberries.
Serve fruit salsa with cinnamon chips.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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