I was at the grocery store yesterday with Walker, and he was lamenting the fact that they never have his favorite fruit- Saturn peaches of course.  I told him that they were not in season to which he responded, “Well let’s just go get ice cream then.”  Which actually made perfect sense to me, so that is what we did.  It got me thinking about what fruits are in season, and I had actually been over to my brother and sister-in-law’s house for dinner last weekend, and they served an amazing lemon pound cake with fresh strawberries they had picked that day out at Ambrose Farm.  The strawberries were delicious, and while you can get strawberries year round at the grocery store, they are always so much better when they are in season.  I started googling strawberry recipes and found this one for fruit salsa and cinnamon chips.  It looks like the perfect addition to spice up brunch, and you can change it up for whatever fruit is in season.

Fruit Salsa and Cinnamon Chips

Ingredients:

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions:

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.