If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. —Nancy Leavitt, Logandale, Nevada
Fruit Salsa with Cinnamon Tortilla Chips Recipe photo by Taste of Home
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
CINNAMON TORTILLA CHIPS:
Oil for deep-fat frying
10 flour tortillas (10 inches)
1/2 cup sugar
2 teaspoons ground cinnamon
Directions
In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving.
In an electric skillet or deep-fat fryer, heat oil to 375°. 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.