A friend of ours, Lynn P. who manages the kitchen for Camp Stevenson in Dorchester gave us this recipe.  This is a sweet salsa as opposed to the many savory ones found. It has become a real family favorite and requested recipe by all who try it!

Instructions:

  1. Finely chop the four fruits; kiwi and orange are peeled first. Apples cored and strawberries hulled.  Final result is more eye appealing if fruit is evenly chopped. We use a chopping utensil like the one used for making salsa.
  2. Add sweetener.
  3. Refrigerate fruit salsa until serving.
  4. Brush tortillas with melted butter/margarine.
  5. Sprinkle each with cinnamon sugar, stacking each on top of the other as you do the entire package.
  6. Cut into triangle bite sized pieces for scooping up the salsa.   Scissors work well for this job, doing 2 or 3 at a time. Spread out on cookie sheets and cook for 325°F for 15 minutes or until lightly golden.
  7. Serve salsa in a decorative bowl set onto a platter surrounded with the tortilla chips.
  8. Enjoy!