Fruit Salsa and Cinnamon Chips

Just so you guys know - I used all fresh fruit because I don't like how frozen fruit tastes after thawing so even though this recipe calls for frozen fruit, the fresh kind worked just fine too :). Oh! And if you look at the picture above and think "hmm...I don't see cherries in there." It's because when I was at the store all the cherries were old and wrinkly so I didn't buy them. But next time I'm definitely going to add some if I find good quality ones at the store (maybe when they're in season? ha ha go figure). Now on with the recipe....

FRUIT SALSA

2 Tablespoons granulated sugar

3 Tablespoons brown sugar

3 Tablespoons jam, any flavor

2 Fuji apples, peeled, cored and diced

1/2-3/4 pound cherries, pitted and diced

8-12 ounces frozen raspberries, thawed

12-16 ounces frozen strawberries (unsweetened), thawed and sliced

2 kiwis peeled and diced

CHIPS:

2 cups granulated sugar

1 Tablespoon ground cinnamon

10 10-inch flour tortillas (I used wheat ones)

Cooking spray

DIRECTIONS:

To prepare the fruit salsa, combine the sugars in a large bowl, then add the jam and mix. Add remaining salsa ingredients and stir to blend. Add more sugar if desired. Cover and chill for at least 15 minutes.

Preheat oven to 350*F

To prepare the chips, place sugar and cinnamon in a gallon-sized resealable plastic bag. Shake to mix. Coat both sides of a tortilla with cooking spray. Cut into 8 wedges. Place wedges in the bag and shake until coated. Arrange in a single layer on baking sheet. Repeat with remaining tortillas.

Bake for 15 minutes, turning the wedges over halfway through baking. The chips should be slightly crispy; they will crisp more as they cool (yes they will believe it or not). Let cool for about 15 minutes.

Serve the chips with the fruit salsa. Makes 4-6 servings.

FAMILY UPDATE:

Am I the only one doing family updates? Anyway, Collin's two bottom front teeth are coming in....together. The tips of them look really cute. That's all.