Juice of 1 lime
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 fresh basil leaves, chopped
1 kiwi, peeled and cut in 1/4-inch dice
1 crisp apple, peeled, cored, and cut in 1/4-inch dice
1 cup strawberries, hulled and cut into 1/4-inch dice
1 mango, peeled, pitted, and cut into 1/4-inch dice
Baked Cinnamon Chips:
Eight 10-inch flour tortillas
Butter-flavored cooking spray
1 cup cinnamon sugar (scant 1 cup granulated sugar plus 2 tablespoons ground cinnamon)
- To make the fruit salsa, whisk the lime juice, sugar, cinnamon, and basil together in a small bowl. In a large bowl, combine the kiwi, apple, strawberries, and mango. Pour the lime juice mixture over the fruit and mix gently. Transfer to a large serving bowl.
- To make the cinnamon chips, preheat the oven to 350°F.
- Coat each side of the tortillas with cooking spray. Make a single stack of the tortillas and slice through the stack to make 8 wedges from each tortilla. Working in batches, spread the tortilla wedges in a single layer on a large baking sheet. Sprinkle the wedges with cinnamon sugar, and spray them again with cooking spray. Bake for 8 to 10 minutes, until nice and crispy. Repeat to make the rest of the cinnamon chips. Allow the chips to cool for 15 minutes before serving.