Apple-Berry Salsa

This recipe comes from a Pampered Chef cookbook. It is a light, refreshing treat and is great for parties, brunch, showers... any time! I like it so well that sometimes I make a batch and keep it in the refrigerator for days so I can nibble whenever I want to!


2 medium Granny Smith apples, peeled, cored, and finely diced
1 pint strawberries, hulled and diced
2 kiwi, peeled and finely diced (I'm allergic to kiwi, so I leave it out)
1 small orange
2 Tablespoons packed brown sugar
2 Tablespoons apricot jam or apple jelly

Place diced apples, strawberries, and kiwi in a bowl. Zest the orange, reserving one teaspoon zest. Juice the orange, reserving two tablespoons of juice. In a small bowl, combine orange zest, orange juice, brown sugar, and jelly. Stir well; pour over fruit and mix gently. Refrigerate until ready to serve. Makes 3 cups. Serve this with cinnamon tortilla chips. To make the chips, preheat oven to 400 degrees. Cut eight 7-inch flour tortillas into wedges. arrange on baking stone or cookie sheet. Lightly spray tortillas with water or cooking spray. Sprinkle with a cinnamon-sugar mixture. Bake 8-10 minutes until light golden brown and crisp. You can dress up the chips for a party by drizzling them with a tiny bit of melted semi-sweet chocolate. Allow the chocolate to harden before storing the chips in an airtight container.