Fruit Salsa with Cinnamon-Sugar Tortilla Chips

I am so excited to share this recipe with you today! I started making this at the end of last summer when strawberries were still available and affordable. Then fall and winter hit and there was no chance of good, sweet strawberries for months and months ahead. It has been a long, cold winter. It is May now but I’m not certain if summer will ever come. It has been cold and rainy all spring. But I couldn’t wait any longer to make this recipe. I am thankful for the state of California and their sweet strawberries! If I had to wait for Illinois to produce good strawberries there would be no end in sight.

Strawberries are probably my favorite fruit, so I used more strawberries in this recipe than anything else. But feel free to use any fruit you’d like. Maybe raspberries, blackberries, or blueberries? Ooohhh, what about tropical fruits like pineapple and mango? That might be good too.  Whatever fruits you choose, definitely use fresh; not frozen.  And eat this right away. Otherwise it gets all wet and soggy. Yuck. If you know me, you know I hate soggy food. I DO NOT like my food to touch. Too much risk of cross contamination. But that’s just me. Of all the dips we made for dip week, this was my favorite. I hope  you enjoy it too!

Here is what you'll need

Slice the tortillas into quarters

Cover one side with melted butter

Sprinkle with cinnamon and sugar

Combine strawberries


And kiwi

Add raspberry preserves and mix together

Perfect for summer!