Love this Pampered Chef favorite! Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips are the ultimate dippers.

Cinnamon Chips:

1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 (7-inch) flour tortillas

Salsa:

1 Granny Smith apple
1 cup strawberries, diced
1 cup frozen raspberries
2 peaches, peeled and chopped
1 kiwifruit, peeled, sliced and quartered
1 teaspoon lime zest
2 teaspoons lime juice
2 tablespoons brown sugar
2 tablespoons apple jelly

For cinnamon chips, preheat oven to 400°F. Combine sugar and cinnamon. Lightly spray tortillas with water;
sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single
layer on flat cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

Combine lime zest, lime juice, brown sugar, and apple jelly. Meanwhile for salsa, place fruit in small bowl with other ingredients. Add the lime/sugar sauce and mix gently. Serve with cinnamon chips.

Yield: 4 cups salsa and 32 chips (16 servings)