This was taken from The Girl Who Ate Everything. I had it saved as Annie's Fruit Salsa, but I don't remember which Annie. In any event, here is Annie's description:
I loved this, but made some changes after reading ALL of the reviews and making it several times. To cut back on the sweetness and on the juice, I used NO added sugar in the fruit. I used orange marmalade for the preserves and frozen peaches in place of raspberries and there was plenty of juice and it was quite sweet. (Sugar draws juice out, so it will have more liquid with the added sugar!) Also, I used Fuji apples which have less tendency to turn brown, and added the apples last so that they could be stirred into the other fruit to coat the apples. I had NO browning that way. To save time with the chips, I first sprayed 4 tortillas at a time with butter spray, front and back, and then cut them with the pizza cutter. Then I put the sugar mix …1 c sugar to 1 t cinnamon,,,into a bowl and dredged the chips 2 at a time. One batch of the sugar mix did 2+ batches of the chips. I simply 'baggied' the remainder and used it another time. I did NOT spray them after sugaring. They don't need it if you spray both sides first. They did best at about 9-10 minutes baking. Overall, everyone loved this and neither the fruit nor chips were to sweet.

I have made this recipe numerous times & everyone ALWAYS LOVES IT! It can take some time to make. I recommend chopping fruit with a food chopper (pampered chef has an excellent one). When I am really crammed with time I buy my cinnamon sugar chips from Trader Joe's or if I'm lucky I sometimes find them at a grocery store. When I make the chips myself, after thoroughly cleaning my sink out I put a dinner plate in the sink & stack all the tortillas on it & spray both sides of the tortilla (4 at a time) with I can't believe its not butter or some other butter flavor spray. I then place the cinnamon/sugar mix in the container the cinnamon usually comes in (since it has the top with holes to sprinkle with) & sprinkle both sides of the tortilla BEFORE CUTTING it. This helps tremendously with the mess! Out of the sink on a separate plate I cut 4 tortillas at a time with a pizza cutter. I didn't follow the cooking time the recipe recommends (my oven is old) I would tap a couple of chips & once they felt a little crispy & were golden brown they are done! (the chips turn crispier as they cool) I usually use apricot preserves, & granny smith apples or fuji apples. As previous reviewers recommend, I cut the apples last to prevent browning. I sprinkle cinnamon & sugar to my taste for the salsa mix (I cut out brown sugar…to skip a step) I thought with the chips the recipe just didn't need as much sugar. This recipe is very versatile so play around with it! I hope this helps!

I made this recipe for a school function of about 30 people. Only 3 or 4 enjoyed the salsa. I added some fresh shredded coconut as well as mango. Almost everyone loved the cinnamon tortillas. To make my life easier I sprayed the cut tortillas with the cooking spray, threw them all into a gallon size zippered storage bag, and then added my cinnamon and sugar mix. After a few shakes all the chips were coated on both sides and I just laid them on the pans. Worked a lot easier than doing it one at a time. Overall, it was a miniature version of a fruit salad. But the chips were good without the “salsa”.

• Fruit
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

1. 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.