- 6 6-inch flour tortillas
- ¼ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons butter (melted)
- 2 ½ tablespoons honey
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons strawberry preserves (or seedless raspberry preserves)
- 16 ounces strawberries (cut into 1⁄2-inch pieces)
- 2 mangos or 2 peeled peaches (cut into 1⁄2-inch pieces)
- 3 kiwi (cut into 1⁄2-inch pieces)
- ½ pint fresh blueberries
Preheat the oven to 400 degrees.
In a small bowl, combine the cinnamon and sugar; set aside.
Place the flour tortillas on a cookie sheet, brush with the melted butter, and sprinkle with the cinnamon-sugar mixture.
Using a pizza cutter or knife, cut each tortilla into 6 pieces, slicing it like a pie.
Bake for 10 - 12 minutes. Let cool.
In a small bowl, combine the honey, lemon juice, and preserves. Set aside.
In a large serving bowl, combine the fruit. Pour the honey mixture over the fruit and gently stir. Chill until ready to serve.
Serve the fruit salsa with the homemade cinnamon chips. The salsa is best if served within two to three hours of making it.
- Fruit salsa can be made with other wonderful fruits as well, such as apples, raspberries, blackberries, nectarines. . . Pick your favorite!
- When making the cinnamon chips, brush tortillas using a basting brush with melted butter, it makes it super easy. Also, the cookie sheet can be lined with parchment paper or a baking mat. Just be careful about using the pizza cutter or knife on your baking mat.
- If you do not have any preserves on hand, try using the same amount of brown sugar or just simply double the amount of the honey. It will still be de-lish!
- And, finally, hide the cinnamon chips from your people until you are ready to use. I had to do this because they were beginning to disappear.
- The chips can be made a few days in advance. Store in an airtight container.