Dice the strawberries into small pieces and place in a medium size bowl. Chop the blueberries and raspberries in halves or fourths, depending on their size, and add them to the bowl with the strawberries.
Peel and finely dice the apples and place them in the bowl with the chopped berries.
In a small bowl combine the lemon juice, honey, and vanilla, mix well and pour over the berries and apples.
Gently stir to coat the fruit with the lemon juice mixture and evenly distribute the berries and apples.
Serve immediately or cover with plastic wrap and refrigerate.
*note- for the best color serve immediately, the apples will take on a pink tint from the berries after sitting for several hours, this does not affect the flavor just the color. So for the best red white & blue contrast serve soon after making.
To make the chips-
Preheat the oven to 400 and line a baking sheet with parchment paper.
Using a sharp knife or pizza cutter cut the tortillas into 8 equal triangles.
Melt the butter in a small bowl.
Lay tortillas out evenly on the baking sheet, brush with butter and sprinkle with cinnamon sugar. Flip them over and repeat on the other side.
Bake for 7-8 minutes or until crisp.
You can use the same parchment paper for additional batches.
Move to a wire rack to cool.
Store in an airtight container if not serving immediately.
Add Coconut:Try adding sweet coconut flakes or nuts for a nice Yes, you can freeze fruit salsa. Cover it in an airtight container and place in the freezer for up to 2 months to this fruit salsa.
Short cut tip: Do not feel like making the chips, use these prepackaged ones.
Variation tip: Butter cookies are great for dipping in this dish.
Alternate ingredient: Top with yogurt, whipped cream and a drizzle of honey.
Ice Cream: Top ice cream with the fruit salsa and then stick in a cinnamon chip.
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