Fruity Salsa with Cinnamon Chips

Start your New Year with a colorful snack that the kids are sure to enjoy. No need for them to know that it is cholesterol free and good for them! The younger crowd (ages six and up) can help prepare this easy dish. Parents should supervise children when using sharp knives. For added freshness, use Central Florida oranges and strawberries.

Cinnamon Chips

4 (7-inch) flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Salsa

2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 tablespoons shredded coconut (optional)
2 tablespoons packed brown sugar

Preheat oven to 400°F.  For cinnamon chips, dampen tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Cut each tortilla into 8 wedges; place in a single layer on a cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack and cool completely.
For Salsa, peel and core apples. Coarsely chop.  Thinly slice strawberries.  Chop kiwi. Combine fruits and coconut in a mixing bowl.  Zest the orange. Juice the orange with juicer.  Add orange zest, orange juice and brown sugar to fruit mixture; mix gently. Chill and serve with the cinnamon chips.