Salsa:
1 pkg fresh strawberries, finely chopped
1 medium navel orange, peeled and finely chopped
3 medium kiwi, peeled and finely chopped
1 medium pineapple, peeled/cored and finely chopped1 medium apple, peeled/cored and finely chopped ( I used a honeycrisp apple.)
1 small lemon
Combine first five ingredients, and then squeeze the juice of lemon over the top of the fruit mix stir together, put in an air tight container and refirgerate until ready to serve.
Note: I doubled this recipe and I tasted each fruit as I was putting this together, all the fruit was already naturally sweet so I did not add any sugar. The original recipe I used called for 1.5 tablespoons of sugar to be sprinkled over the top with the lemon juice and then mixed together. So if your fruit needs an added sweetness then I would do this. The orginial recipe also called for canned pineapple, I preferred the fresh pineapple. I would also totally leave out the pineapple if I made it for my Mom as she hates pineapple. You could sub all sorts of different fruit, I will try it with pears, and when peaches are in season I will try it with those.
Cinnamon Chips:
1/4 cup unsalted butter, melted
1/3 cup sugar
1 teaspoon of cinnamon ( I did 2 tsp. I like more cinnamon)
Combine cinnamon and sugar in a small bowl, brush tortillas with melted butter, sprinkle with cinnamon and sugar. Place on ungreased baking sheets, bake at 400 degrees for 8 minutes or until chips are crisp.
Yeilds 80 chips and approximately 2.5 cups salsa.
