Recipe(tried): Fruit Salsa and Cinnamon Tortilla Chips

I picked this recipe up at Allrecipes, and changed it a little to suit my guests' tastes. If there are any leftovers, they are good on ice cream, pound cake, or pudding. Sometimes I save some to enjoy the next day as a reward for cleaning up after the party!

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Granny Smith apples - peeled, cored and diced
8 ounces raspberries (frozen is fine)
4 ounces pitted cherries (frozen is fine)
1 pound strawberries, large dice
1 peach or nectarine, large dice
1 tablespoon brown sugar
juice of one fresh lemon
juice of half of a fresh lime
1-3 tablespoons fruit preserves, any flavor (optional)

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, cherries, strawberries, peach, brown sugar, and juices.
Stir in fruit preserves if the mixture is not sweet enough.
Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 5 to 8 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

If preparing the day before serving, stir the juices into the apples, kiwis, and peaches. Store in the refrigerator separately from the berry mixture so the berry color doesn't take over. The tortillas can be prepared ahead also, and stored in an airtight container.

You can use whatever combination of fresh or frozen fruit appeals to you.