•    1 pint fresh strawberries, washed and hulled

•    1 large ripe white peach or pear, cut into 1/2-inch pieces

•    1/3 c. fresh mint leaves, thinly slivered, plus 6 whole sprigs for garnish

•    1 to 2 jalapeno chilies, seeded and minced

•    2 Tbsp. fresh lime juice, or to taste

•    2 Tbsp. light brown sugar, or to taste

•    10 10-inch flour tortillas (whole-wheat or white)

•    Butter-flavored cooking spray

•    1/2 tsp. cinnamon

•    1/3 c. sugar

Dice strawberries into 1/2-inch pieces. Combine all the ingredients for the salsa in a bowl and gently toss to mix. Add lime juice or sugar to taste. The salsa should be a little sweet and a little sour. Chill thoroughly. Preheat oven to 350 degrees. Mix cinnamon and sugar together and place in empty spice container (or use commercial cinnamon-sugar mix). To make cinnamon chips, coat one side of tortilla with cooking spray. Cut in wedges of desired size and place in single layer on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray. Bake for 8 to 10 minutes. Repeat for remaining wedges. Cool for 15 minutes. Serve with salsa.