I think this is a great idea for a summer snack or appetizer. I've even made a lunch out of it! It's easy to change up the fruits and even the preserves and see what your favorite combination is. I always use homemade strawberry jam because I always have some in the freezer.
A couple notes about this recipe: The recipe calls for sugar to be added to the fruit. I think fruit in the summer is sweet enough and often I do not add it. If I am making it when fruit is out of season then I do tend to add the sugar. Remember the preserves you use is going to add some sweetness too, so depending on how sweet you like things, you may want make some changes accordingly.
I think this is best if eaten the same day. Although, that is coming from someone who doesn't like left overs! I have a friend who has taken the left overs home and eaten it on waffles for breakfast the next morning. I would make the chips ahead of time and make the salsa not long before you are going to serve it. I always cut the apples last and I do add some lemon juice to them to help prevent browning.
Fruit Salsa with Cinnamon Tortilla Chips
2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored & diced
1 pound strawberries
8 oz. raspberries
1 tsp white sugar
1 tsp brown sugar
3 Tbsp fruit preserves, any flavor
20 (10 inch) flour tortillas
Butter Flavored cooking spray
4 Tbsp cinnamon sugar
Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray and cut into wedges. Arrange in a single layer on baking sheet and sprinkle with desired amount of cinnamon sugar. Spray again with cooking spray. Bake 10-15 minutes then remove from baking sheet to cool completely. Repeat with remaining tortillas.
Peel and dice fruit. In a large bowl mix fruit. Add sugar and preserves and mix well. Cover and refrigerate until ready to serve.
Shared with: Fat Camp Friday, Fresh Food Friday, Simply Gourmet Photography, Mandy's Recipe Box,
The Saturday Evening Pot, Lady Behind the Curtain, Lark's Country Heart, It's a Keeper