Fruit Salsa with Cinnamon Tortilla Chips

Several months ago, I talked sweet Paco into buying me yet another cookbook. Okay, there may have been some fluttering of my eyelashes and a pretty puh-lease in there somewhere, but if there was, I'll never admit to it. End of story.

The reason I wanted this particular cookbook was because of the very first recipe I came across as I was flipping through. I knew that it had to get in my belly and the sooner the better. Mother's Day presented the perfect opportunity. It's light, it's fruity, it's summer-y.

Yup, pretty perfect.

Are you ready?  Okay....  Go!

Fruit Salsa with Cinnamon Tortilla Chips

Ingredients:

2 kiwi, peeled and diced
2 Golden Delicious apples, cored, peeled and diced
1/2 lb. of raspberries (or if you want to have mercy on your hubby by not sending him to the store and using the blackberries you already have in the fridge)



16 oz. package of strawberries, hulled and diced
1 c. plus 2 T. sugar, divided
1 T. brown sugar, packed
3 T. strawberry preserves
1 to 2 T. cinnamon
flour tortillas cut into wedges
butter-flavored non-stick vegetable spray

Directions:

Combine all fruit in large bowl; mix in 2 T. sugar, brown sugar and strawberry preserves.  Cover and chill for at least 15 minutes.

Combine remaining sugar and cinnamon.  Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with vegetable spray.  Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 8 to 10 minutes.  Repeat with remaining tortilla wedges; let cool.  Serve chips with chilled fruit mixture.  Makes 10-15 servings.

(before the horde of children attacked it)

*We had things in the oven already, so I just fryed the tortilla wedges in hot oil.  I would have preferred the baking method, but a girl has gotta do what a girl has gotta do.

Just be sure to grab some before your five children go at it.  Oh, you don't have five children?  Hmmm.  I guess that means more for you?