Fruit Salsa and Cinnamon Chips

Lindsay Walden
2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
8 ounces blackberries
1 pound strawberries
2 TBS white sugar
2 TBS brown sugar
3 TBS raspberry preserves

10(10 inch) flour tortillas
Butter
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, blackberries, strawberries, white sugar, brown sugar, and raspberry preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350˚F. Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Repeat on other side. These will be your chips that you eat the salsa with. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.