Fruit Salsa with Ginger Chips

1 can (20 ounces) unsweetened crushed pineapple
1 large mango or 2 medium peaches, peeled and chopped
2 medium kiwifruit, peeled
and chopped
1/4 cup chopped macadamia nuts
4 1/2 teaspoons brown sugar
4 1/2 teaspoons flaked coconut
8 flour tortillas (8 inches)
1 tablespoon water
1/4 cup sugar
1–2 teaspoons ground ginger

Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour.

For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into 6 wedges. Place in a single layer on ungreased baking sheets.

Bake at 400 degrees for 5–7 minutes or until golden brown and crisp. Cool on wire racks.

Serve with salsa.

Yield: 12 servings