- Fresh strawberries, kiwi, peaches, and pineapple - Crispy cinnamon sugar chips for dipping - Ready in only 35 minutes and always a stand-out appetizer
- Peaches - Strawberries - Kiwi - Pineapple - Honey
- Lime - Flour tortillas - Butter - Cinnamon - Granulated sugar
Finely chop fruit and combine in a large bowl with honey, lime juice, and zest. Refrigerate salsa until ready to serve.
Arrange tortilla wedges in a single layer on sheet pans. Brush wedges with melted butter and sprinkle with cinnamon sugar.
Bake chips at 375F 10-12 minutes until chips are a light golden brown. Allow to cool slightly.
Serve salsa chilled with cinnamon chips for dipping. Enjoy!