Ingredients

The following ingredients have 6 Servings
  • 1 cup small diced Granny Smith (Honeycrisp or Pink Lady apples (about 2 medium or 1 large))
  • 1 cup small diced kiwi fruits (about 2-3 kiwis)
  • 1 cup small diced strawberries
  • 1 cup small diced peaches or nectarines (about 1 large peach/nectarine)
  • 2 tablespoons jam (see note)
  • 2 tablespoons freshly squeezed orange or lemon juice (see note)
  • 5-8 flour tortillas (I use the 8-inch size)
  • Butter
  • Cinnamon and sugar

Instruction

  • For the fruit salsa: Combine the chopped fruit in a serving bowl.
  • In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
  • Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
  • For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
  • Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
  • Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.