Linda's Fruit Salsa with Cinnamon Chips

Reader Linda Moran sent us this recipe.  Hope everyone enjoys.

Ingredients

• 4 - Golden Delicious Apples

• 4 - Kiwifruit

• 1 - Navel Orange

• 1 - Pint Strawberries (Fresh Recommended but frozen can be used.

• 1 - Pint Raspberries (fresh Recommended but frozen can be used.

• 1 - tablespoon Apple Jelly

• 1/2 - cup Brown Sugar

• 1/4 - cup Sugar

Cinnamon Chips:

• 1 - package Flour Tortillas

• 1/4 - cup vegetable oil

• 1/2 - cup Sugar

• 1 - teaspoon cinnamon

Directions

1. Peel core and finely chop apples.  Peel and finely chop Kiwi.  Peel and chop orange.  Put in medium mixing bowl.  
2. Add all other fruit.  Add brown sugar, white sugar, and apple jelly.  Mix well. 
3. Chill 24 hours before serving.

Cinnamon Chips:

1. Place vegetable oil in med size skillet or saucepan.  Heat over medium heat 10 min. While oil is heating cut tortillas into chip wedges and mix cinnamon and sugar in a brown paper bag.  
2. Add a few tortilla chips to hot oil and cook until golden color/crispy about 3 minutes.  
3. Remove chips to a paper towel covered tray to drain about 2 minutes then put tortilla chips into cinnamon mixture and shake. Store chips in a baggie.

Picnicking & Tailgating

This recipe is ideal to prepare a day or two ahead.  We assume that it still will be in the refrigerator before heading out on your picnic or going to your tailgate party and not used as a snack.  You want to store in a plastic container and place in ice chest for the trip.  Store the chips in a closeable plastic storage bag. 

Member: America's Home Cooking Network