Fruit Salsa and Cinnamon Tortilla Chips

Fruit Salsa:
1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cinnamon Tortillas:
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons sugar
1 tablespoon ground cinnamon
Fruit Salsa:
In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, 2 tablespoons sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Cinnamon Tortillas:
Heat oil in a medium heavy saucepan to 375 degrees F. Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Place 3 tablespoons sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.


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