COOKING 101: Refreshing summertime fruit salsa

Summer is all about fresh fruit. Cantaloupe. Kiwi. Watermelon. Strawberries.

I can't get enough of them.

I've been eating so much fruit, but I wanted something more than just a fruit salad — I wanted to actually make something out of the fruit I've been enjoying so much.

This recipe for Fruit Salsa is fresh, and it has a kick of cinnamon and nutmeg. Pair the nontraditional salsa with these Cinnamon Chips, and you've got yourself one knockout combination.

Delicious, fresh and oh so easy.

The original recipe calls for frying the tortilla chips, but if you want something that's a little lighter and less fattening, you can bake the chips instead. Simply arrange the tortilla triangles on a lightly greased baking sheet. Spray with cooking spray and sprinkle them with sugar and cinnamon. Place the chips in a single layer, and bake for about five to 10 minutes at 350 degrees. Just be sure to watch them so they don't burn.

The salsa combines apples, bananas, kiwis and strawberries, but you easily could add your favorites to the mix.

You also can vary how small the fruit is chopped. If you tend to like a dip that's a little more chunky than bite-size, then don't chop the fruit quite as small. You can tailor it to your preferences and even get a little creative with it.

I know I'll make it again and again.

Fruit Salsa With Cinnamon Tortilla Chips

1 Fuji apple, peeled, cored and diced

1 cup fresh strawberries, sliced

2 kiwis, peeled and sliced

2 bananas, peeled and sliced

1 tablespoon fresh lime juice

5 tablespoons white sugar

3 1/2 teaspoons ground cinnamon (includes 1 tablespoon for chips and 1/2 teaspoon for salsa)

1/2 teaspoon ground nutmeg

1 cup oil

6 10-inch flour tortillas

Remove core and chop apple into small pieces. Cut the tops off strawberries, then slice into small pieces. Cut both ends off kiwis. Use a small spoon to go around the inside between the fruit and the peel, then go around the other side for an easy way to remove the skins. Once the skin is removed, use a knife to cut the kiwi into slices, then cut into halves. Remove banana peels and cut into small slices.

In a medium bowl, mix together all chopped fruit, lime juice, 2 tablespoons white sugar, 1/2 teaspoon ground cinnamon and ground nutmeg.

Cover and refrigerate for about 20 minutes.

Meanwhile, heat 1 cup oil in medium heavy saucepan over medium heat. I used peanut oil, but you could substitute canola oil.

Using a pizza cutter or a chef's knife, slice tortillas into triangles.

Once oil is hot, carefully place tortilla triangles into the oil. Fry until golden brown, or about 1 minute on each side. Remove from frying pan and place on paper towels to drain.

Using a large plastic bag that zips to close, add 3 tablespoons white sugar and 1 tablespoon ground cinnamon. Place tortilla chips into the bag and shake to coat.