2 kiwis, peeled and diced
1 granny smith apple - peeled, cored and diced
1 Pear - peeled, cored and diced
1 cup fresh raspberries
1 cup fresh blueberries
1 lb Fresh strawberries, diced (see this easy tip for Mess Free Dicing!)
1 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
1 cup white sugar
2 Tablespoons cinnamon
In a large bowl combine the diced apple, pear, strawberries, kiwi, blueberries and raspberries. In a small bowl mix brown sugar, white sugar and jam (we used homemade strawberry jam), pour over the top of the fruit and gently fold it in to mix. Place the fruit salad in the fridge and prepare the cinnamon tortilla chips
Preheat oven to 350 degrees.
Using a pastry brush, lightly coat one side of each tortilla with melted butter. Sprinkle tortillas liberally with cinnamon sugar mix. Using a pizza cutter, slice the seasoned tortillas into wedges and carefully arrange them in a single layer (not touching!) on a large baking sheet.
If you opted to use butter flavored cooking spray instead of melted butter, Spritz them again with cooking spray just prior to putting them in the oven.
Bake for 7-9 minutes, or until crispy. Opt for the earlier time as these have a tendency to cook quickly!
If you're bringing the dish to a party or gathering, or it's it just too hot to bake your own cinnamon chips, you can also use cinnamon graham crackers.
This dish is best eaten same day as it has a tendency to get rather soupy after setting for too long.
Some Tips & Tricks about the Recipe:
~ If you're concerned about the apples browning prematurely, you can sprinkle 1/2 tsp of Fruit Fresh over the Fruit before adding the sugars/preserves.
~ The Brown sugar really deepens the flavors of the fruit. If the fruits and berries are really ripe, the sugars can be omitted altogether.
~ This is a Great way to use up STALE tortillas
~ You can use Whole Wheat Tortillas in place of plain flour tortillas, but be aware you'll need to extend the baking time to 10-13 minutes in order to achieve crispy cinnamon chips
~ we used a Granny smith apple because it's a little more Tart and doesn't brown quickly.