Step 1

Preheat the oven to 350F.

Step 2

In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.

Step 3

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.

Step 4

Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.

Step 5

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.

Step 6

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.

Step 7

Remove the chips from the cookie sheets with a spatula and place on a serving dish.

Step 8

Serve the fruit salsa with the cinnamon sugar tortilla chips.