Step 1: Prepare the Fruit
Begin by washing all your fresh fruit thoroughly under cool running water. Pat the berries dry with paper towels. Hull the strawberries by removing the green tops, then dice them into small, uniform ¼-inch pieces. Peel the kiwis using a vegetable peeler or paring knife, then dice into similar-sized pieces. Core the apple and dice it into small chunks – you can leave the skin on for extra nutrition and color, or peel it if you prefer. If using blueberries and raspberries, rinse and dry them gently. For raspberries, you can leave them whole or cut larger ones in half.

Step 2: Make the Fruit Salsa
In a large mixing bowl, combine all the diced fruit. Add the fruit preserves and freshly squeezed lime juice. Using a rubber spatula or wooden spoon, gently fold everything together until the fruit is evenly coated with the preserves and lime juice. Be gentle to avoid crushing the delicate berries. Taste the salsa – if your fruit isn’t perfectly ripe and sweet, add 1-2 teaspoons of brown sugar and fold it in gently. Cover the bowl and refrigerate the fruit salsa while you make the cinnamon chips. Chilling allows the flavors to meld together beautifully.

Step 3: Prepare for Baking
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the chips from sticking and makes cleanup incredibly easy. Melt the butter in a microwave-safe bowl (about 30-45 seconds) or in a small saucepan on the stove.

Step 4: Mix the Cinnamon Sugar
In a small bowl, whisk together the granulated sugar and ground cinnamon until completely combined. This cinnamon-sugar mixture should be evenly mixed with no clumps of cinnamon.

Step 5: Prepare the Tortillas
Lay the tortillas on a clean work surface. Using a pastry brush, lightly brush one side of each tortilla with melted butter, making sure to coat the entire surface. You want a light, even coating – not soaking wet, but fully covered. Immediately sprinkle the cinnamon-sugar mixture generously over the buttered side of each tortilla. The butter helps the cinnamon sugar stick.

Step 6: Cut into Triangles
Using a pizza cutter or sharp knife, cut each tortilla into 8 equal triangular wedges, like you’re cutting a pizza. Stack a few tortillas and cut them together to save time, but be careful to cut through all layers evenly.

Step 7: Bake the Chips
Arrange the tortilla triangles in a single layer on your prepared baking sheets, cinnamon-sugar side up. It’s okay if they’re close together, but try not to overlap them. Bake in the preheated oven for 8-12 minutes, watching carefully. The chips are done when they’re golden brown around the edges and crispy. They’ll continue to crisp up as they cool, so don’t overbake – you want them golden, not dark brown. If your chips aren’t browning evenly, rotate the baking sheets halfway through cooking.

Step 8: Cool and Serve
Remove the baking sheets from the oven and let the chips cool on the pan for 2-3 minutes, then carefully transfer them to a wire cooling rack. They’ll become crispier as they cool. While the chips are cooling, remove the fruit salsa from the refrigerator and give it a gentle stir. Transfer the colorful fruit salsa to a pretty serving bowl and arrange it on a platter surrounded by the cinnamon sugar chips. Serve immediately and watch it disappear!