Remove the stems from the strawberries, and peel the kiwis, and core the apple. (You can peel the apple if you like, but I like leaving the skin on for some color.)
Finely dice all fruit and add it to a large bowl. Mix everything together.
Add the sugar and juice from half of a lemon to the fruit. Mix thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
Cinnamon Chips
Preheat your oven to 400 degrees F. Lay out the tortillas on a flat surface.
Melt the butter in a bowl in the microwave. Brush the butter over the tops of the tortillas, covering them edge to edge.
Mix sugar and cinnamon together in a medium bowl. Sprinkle the mixture generously over the tortillas covering the tops completely.
Cut the tortillas into wedges and arrange them in a single layer on the baking sheet. (You can use multiple baking sheets and rotate them halfway through baking or cook in batches.)
Bake for 7-9 minutes or until crispy. Remove from the oven and serve warm or room temperature with the chilled salsa.
Notes
I make the chips while the salsa is chilling, so in reality, this recipe only takes about 30 minutes to make. You can also make the chips ahead of time and serve everything when you're ready to eat.