Combine apples, strawberries, kiwis and zest in a large bowl. Mix juice, sugar and jelly in a small bowl; add to fruit. Serve immediately, or chill until ready to serve. Serve with cinnamon chips.
Spray both sides of each tortilla with non-stick vegetable spray. Slice each tortilla into wedges. Combine sugar and cinnamon in a large plastic zipping bag. Place tortilla wedges in bag; seal and shake to coat. Arrange wedges on a lightly greased baking sheet. Bake at 375 degrees for 8 to 10 minutes, until crisp and golden.
Tip: Add a bit of whimsy to welcome family & friends… make a daisy chain garland to hang on the garden gate!
This Apple Berry Salsa & Cinnamon Chips recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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