Fruit Salsa with Cinnamon Crisps

This original recipe is found on SpendWithPennies.com

Fruit Salsa
1 pound strawberries, finely chopped
1/2 pound raspberries, whole
2 Granny Smith apples, peeled and finely chopped
2 kiwis, finely chopped
1 lemon (for zest and juice)
1 Tbsp. brown sugar
3 Tbsp. preserves (raspberry or strawberry)

1) Zest the lemon and set aside. (Not too much!)
2) Squeeze 2 tsp. fresh lemon juice over apples and mix well to combine.
3) Gently combine all ingredients. Raspberries will break apart a bit, but that's what you want.
4) Allow to sit at room temperature at least 15 minutes before serving.
5) Serve with Stacy's Cinnamon Chips or Homemade Cinnamon Crisps (below).

Cinnamon Crisps
10 flour tortillas (10-in.)
Cooking spray
1/3 C. sugar
1 Tsp. cinnamon

1) Preheat oven to 350 degrees.
2) Combine cinnamon and sugar. Set aside.
3) Working with three tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar.
4) Stack three tortillas together and, using a pizza cutter, cut tortillas into 12 wedges.
5) Place on a baking sheet and bake 8-11 minutes or until crisp.