Fresh Fruit Salsa served with homemade cinnamon crisps. A colorful, easy fruit dessert perfect as a party appetizer.

Scale

2 kiwis, peeled and diced

2 Golden Delicious apples, peeled, cored and diced

8 ounces raspberries

1 (16 oz) carton strawberries, diced

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves

10 (10-inch) flour tortillas

Melted butter or butter flavored cooking spray

1 cup white sugar (for cinnamon sugar)

2 tablespoons cinnamon

1. In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves thoroughly.

2. Cover and chill in the refrigerator at least 15 minutes.

3. Preheat oven to 350 degrees.

4. Coat one side of each tortilla with melted butter or cooking spray.

5. Sprinkle with cinnamon sugar and cut into wedges.

6. Arrange on baking sheet and bake 8 to 10 minutes.

7. Cool 15 minutes and serve with chilled fruit salsa.

Best served the same day.

Avoid making too far ahead to prevent excess juice.

Serve with cinnamon graham crackers if desired.