Fruit Salsa

Fruit salsa was one of my favorite foods at the state fair this year. I've had it before with mangoes and pineapple and wasn't such a big fan of it.  But this one was made with apples, fresh crunchy apples. So I decided to make my own version and here it is.
Fresh Fruit Salsa
2 apples, any firm crisp variety,  I used two different kinds and colors but don't know what kind they are-whatever is in my backyard.
1 peach
8-10 strawberries
a hand full of raspberries - only because I had them in my backyard, next time I'm going to try blueberries as the raspberries get a little mushy.
Chop fruit and set aside.
Mix together 2 heaping Tablespoons of raspberry preserves with 1 Tablespoon brown sugar, a teaspoon of white sugar and 1/4 teaspoon cinnamon.  Spoon over fruit and mix gently.
Cinnamon Chips
1 package 6 inch tortillas
Cinnamon sugar - I'm guessing about a cup.  I always have a shaker of it and had to refill it.
I use about 3/4 cup sugar to 1/4 cinnamon
Spray tortillas with non stick cooking spray. Sprinkle with cinnamon sugar, flip over and repeat for the other side. Just go ahead and make up the whole package - trust me, if you don't use them all for the salsa, someone in your house will eat them. Cut into wedges with a pizza cutter and arrange on large baking sheet lined with parchment paper. You can get quite a few on the baking sheets as you can place them very close together. Bake at 375 for 8 to 10 minutes until they are golden brown on edges. You will want them to be nice and crispy but not to dark. Allow to cool slightly before serving.
I found this genius way of making these chips on the internet and wish I would have thought of it myself 15 years ago. I often made these for an after school snack for my kids but did it the painstaking way of  standing over a hot stove and deep frying them in hot oil in a frying pan.