▢1 pound fresh strawberries stems removed, diced into small pieces
▢1/4 of a small cantaloupe melon seeds and skin removed, diced into small pieces
▢2 Granny Smith apples peeled and cored, diced into small pieces
▢1/4 cup seedless raspberry jam
Cinnamon Sugar Chips
▢8 10-inch flour tortillas
▢non-stick cooking spray
▢1/3 cup granulated sugar
▢2 teaspoons ground cinnamon
Preheat the oven to 350F.
In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.
Zest the lemon and add the zest to the mixed fruit. Cut the lemon in half and squeeze the juice into a small bowl. Remove the lemon seeds from the juice. Pour the juice over the fruit in the bowl; mix well.
Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.
Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla. Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans.
Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.
Remove the chips from the cookie sheets with a spatula and place on a serving dish.
Serve the fruit salsa with the cinnamon sugar tortilla chips.