Fruit Salsa and Cinnamon-sugar Chips

Last week I gave a bridal shower for a cute girl in my ward, Kelli. On the menu: rolled tacos, fresh chips and two salsas (all from Tia Rosa's Taqueria), Amanda's guacamole, corn on the cob with lime butter (just zest a couple limes into the softened butter and roll the cobs in it- SO good), homemade chocolates from friend Jen, and fruit salsa with cinnamon-sugar chips. The only thing missing was sweetened whipped cream. MUST have this to serve with the fruit salsa. Also make sure whatever else you're making can be prepped ahead of time, because the salsa has to be prepared just an hour or two before eating. The chips can be made the night before. D-lish!

Fruit Salsa and Cinnamon-sugar Chips

4 kiwis, peeled and diced
2 Gala apples - peeled, cored and diced
1 fresh pineapple, peeled, cored and diced
2 lbs strawberries
4 T. white sugar
4 T. strawberry jam

juice of one lime

24 flour tortillas
1 stick butter
1 C. sugar and 2 T. cinnamon

In a large bowl, mix kiwis, apples, pineapple, strawberries, lime juice, sugar and jam. Cover and chill in the refrigerator for an hour.
Preheat oven to 350. Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with fruit salsa and sweetened whipped cream.