Amber & Brooks In The Kitchen: Summer Fruit Salsa With Cinnamon Chips

Summer is here and we've got a healthy dessert that everyone will love. Amber shows us how to make A summer fruit salsa

SUMMER FRUIT SALSA W/CINNAMON CHIPS

2 mangoes, peeled and diced

· 2 Granny Smith apples - peeled, cored and diced

· 8 ounces blueberries

· 1 (16 oz carton) of strawberries, diced

· 1 lemon + zest

· 2 tablespoons white sugar

· 1 tablespoon brown sugar

· 3 tablespoons fruit preserves, any flavor (Strawberry, Raspberry, Apricot, etc.)

· 10 (10 inch) flour tortillas

· spray butter or butter flavored cooking spray

Cinnamon sugar:

· 1 cup white sugar

· 2 Tablespoons cinnamon

In a large bowl, thoroughly mix mangoes, apples, blueberries, strawberries, white sugar, brown sugar, lemon zest, juice of half a lemon and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. This is best made the same day and not too far ahead of time so your apples don't start browning and the fruit gives off so too much juice and it gets runny.. This salsa can also be served with cinnamon graham grackers or cinnamon pita chips if you don’t feel like making your own.

For the Cinnamon Chips:

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with spray butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.