Fruit Salsa with Cinnamon Chips

1 qt. finely chopped fresh strawberries 
½ pint blueberries, halved
1 (15 oz.) can mandarin oranges, drained and chopped 
1 lb. fresh bing cherries, pitted and chopped
3 medium kiwifruit, peeled and finely chopped 
16 oz. unsweetened crushed pineapple, drained 
1½ tsp. sugar
1 Tbsp. lemon juice

Cinnamon Chips:
10 (8-in.) flour tortillas 
¼ c. butter, melted or butter-flavored cooking spray
1 tsp. ground cinnamon
⅓ c. sugar

In a medium bowl, combine the first eight ingredients. Cover and refrigerate until serving. 
For the chips, brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or just until crisp. To prepare the chips in less time, and with more calories, you can also deep fry the tortillas in hot oil until they are golden brown and crisp. When they are done, remove them from the hot oil to a paper towel lined plate, and immediately sprinkle with the cinnamon sugar mixture. Serve with fruit salsa. Yield: approximately 5 cups salsa (80 chips).