I saw this recipe on spendwithpennies.com and adapted it to make a smaller amount and to use almost any kind of fresh fruit.  The fruit should be diced into ½-inch cubes to make it easy to scoop up with the delicious cinnamon crisps.  A lovely, summertime, light dessert.

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YOUR CHOICE FRUIT SALSA AND CRISPS

Cinnamon Crisps:
4 10-inch flour tortillas
Cooking spray
1/3 cup granulated sugar
1 tsp. cinnamon

Fruit Salsa:
4 cups of assorted fruit cut into ½ inch cubes (strawberries, blueberries, apple, pineapple, banana, peach, kiwi, etc.) – your choice

1 Tblsp. lemon juice
1 Tblsp. fruit preserves or jam (I used my homemade blueberry jam)

To make cinnamon crisps:
Preheat oven to 375 degrees F
Combine cinnamon and sugar
Spray each tortilla on top with cooking spray and sprinkle with cinnamon/sugar.

Cut each tortilla into 6 wedges and place on baking sheet.  Bake for 8-10 minutes until light brown and crisp (watch carefully so the wedges don’t burn).

To make the salsa:
Combine the prepared fruit with the lemon juice and preserves/jam, tossing lightly.

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Allow to come to room temperature for at least 15 minutes before serving.

To serve:
Divide fruit salsa among four small dessert dishes and serve 6 cinnamon crisps with each dish.

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