Fresh Fruit Salsa with Cinnamon Chips

Ingredients

Instructions

1. 1

   PREPARE THE FRUIT: Wash all fruit thoroughly. Hull and dice the strawberries into small pieces (about 1/4 inch). Peel the kiwis and dice into similar sized pieces. Peel and dice the mango (cut along the pit, score the flesh in a grid pattern, and scoop out the cubes). Dice the apple last (no need to peel, but core it first). Keep all pieces roughly the same size so they mix evenly.

2. 2

   MAKE THE SALSA: Combine all the diced fruit in a medium bowl. Drizzle with lime juice and honey. Toss gently to coat all the fruit without smashing it. The lime juice adds brightness and helps prevent the apple from browning, while the honey balances any tartness.

3. 3

   CHILL TO MELD FLAVORS: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours). This allows the fruit to release some juices and the flavors to blend together. Stir gently before serving.

4. 4

   PREPARE THE CHIPS: While the salsa chills, preheat oven to 350°F (175°C). Stack the corn tortillas and cut into 8 wedges each (like cutting a pizza). Spread the wedges in a single layer on baking sheets - they shouldn't overlap or they won't crisp evenly.

5. 5

   SEASON AND BAKE: Using a pastry brush, brush each tortilla wedge lightly with melted butter on both sides. Sprinkle generously with cinnamon sugar, flipping and coating both sides. Bake for 10-12 minutes, flipping halfway through, until the chips are golden brown and crispy. They'll crisp up more as they cool.

6. 6

   SERVE: Let the chips cool for 5 minutes (they'll become crunchier). Arrange chips around a bowl of the chilled fruit salsa, or serve the salsa in individual cups with chips on the side. The sweet cinnamon chips are the perfect complement to the fresh, tangy fruit.