- 1 pound about 3 cups strawberries, chopped
- 2 kiwis diced
- 1 apple diced
- 1 peach diced
- 8 oz raspberries
- 1 TBS honey
- 1 TBS granulated sugar
- ¼ tsp pure vanilla extract
- 3 TBS seedless fruit preserves or jam
Cinnamon Sugar Chips:
- 2 TBS granulated sugar
- ½ to 1 tsp cinnamon
- 2 TBS Coconut oil melted
- 8 tortillas
Make the fruit salsa:
Add all fruit to a large glass bowl (with a lid) and stir to combine.
Add honey, sugar, vanilla and jam and stir until evenly distributed.
Put the lid on the bowl and store in the refrigerator for at least 30 minutes, or overnight.
Make the Cinnamon Sugar Chips:
Preheat oven to 350 degrees F. Grease two large baking sheet, set aside.
Mix together cinnamon and sugar in a small bowl, set aside.
Melt coconut oil.
Using a pastry brush, brush each tortilla with melted coconut oil on one side.
Sprinkle an even layer of cinnamon sugar on each tortilla.
Cut each tortilla into eighths with a sharp knife or pizza cutter.
Evenly spread the cinnamon sugar tortillas on two large baking sheets.
Bake in preheated oven for 10-11 minutes or until they are just barely golden brown and begin to become puffy.
Remove from the baking sheet and let cool on a wire rack or plate.
Serve with chilled fruit salsa!