Apple Salsa with Cinnamon Chips

This was served as an appetizer at an Apples of Gold study I attended recently.  It's not only delicious but a healthier alternative to most chip and dip recipes.  Perfect for any fall gathering!

2 medium tart apples, chopped
1 cup chopped strawberries
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted

In a medium bowl, combine the apples, strawberries and kiwi.  Grate the orange peel to measure 1-1/2 teaspoons of zest; squeeze juice from the orange.  Add the peel and juice to the apple mixture.  Combine the brown sugar and jelly in a small bowl.  Add to the fruit and stir well.

Cinnamon Chips

8 flour tortillas (7 or 8-inch)
1 tablespoon water
1/4 cup sugar
2 teaspoons cinnamon

Place tortillas on 2 large un-greased baking sheets.  Brush each tortilla lightly with water.  In a small bowl, combine sugar and cinnamon; sprinkle over the tortillas.  Cut each tortilla into 8 wedges.  Keep in a single layer on baking sheets.  Bake at 400 degrees for 6-8 minutes or until lightly browned.  Cool. Serve with salsa.  Makes about 4 cups.