Fruit Salsa With Cinnamon Tortilla Chips

• 1 pound fresh strawberries, finely chopped
• 2 medium apples, peeled and finely chopped
• 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
• 2 medium kiwifruit, peeled and finely chopped
• 3 tablespoons peach or apricot preserves
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• Oil for deep-fat frying
• 10 flour tortillas (10 inches)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

1. In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving.
2. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.

fresh strawberries, apples, kiwifruit, apricot preserves, sugar, brown sugar, flour tortillas, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/fruit-salsa-with-cinnamon-tortilla-chips/ (may not work)