Fruit Salsa With Ginger Chips

• 1 can (20 ounces) unsweetened crushed pineapple
• 1 large mango or 2 medium peaches, peeled and chopped
• 2 medium kiwifruit, peeled and chopped
• 1/4 cup chopped macadamia nuts
• 4-1/2 teaspoons brown sugar
• 4-1/2 teaspoons sweetened shredded coconut
• 8 flour tortillas (8 inches)
• 1 tablespoon water
• 1/4 cup sugar
• 1 to 2 teaspoons ground ginger

1. Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour.
2. For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into six wedges. Place in a single layer on ungreased
3. .
4. Bake at 400u0b0 for 5-7 minutes or until golden brown and crisp. Cool on wire racks. Serve with salsa.

pineapple, mango, kiwifruit, nuts, brown sugar, coconut, flour tortillas, water, sugar, ground ginger

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