FRUIT SALSA w/ CINNAMON TORTILLA CRISPS

From Better Homes & Gardens Cookbook

1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped fresh pineapple or one 8oz. can crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped
1 recipe Cinnamon Tortilla Crisps (see below) or store-bought cinnamon-sugar tortilla chips

In a mixing bowl, stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, lime or lemon juice, and, if desired, jalapeno pepper.  Cover and chill for 6 to 24 hours.  Makes about 3 cups salsa.

CINNAMON TORTILLA CRISPS

12 7-or-8-inch flour tortillas
1/2 cup sugar and 1 teaspoon cinnamon, combined
1/4 cup melted butter or margarine

Brush each tortilla with melted butter or margarine.  Sprinkle with cinnamon-sugar mixture.  Cut each tortilla into 8 wedges.  Bake in a 350 degree oven for 5-10 minutes or till dry and crisp.  Cool and store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks.  Makes 96 crisps.