In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes. This is best made the same day and not too far ahead of time, so your apples don’t start browning and the fruit gives off so much juice and its gets runny. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.

Bake 8-10 minutes.