Dice the Fruit Uniformly: In a large mixing bowl, combine your finely diced strawberries, kiwis, and mango with the whole blueberries and quartered grapes. Keeping the pieces uniform ensures a perfect distribution of colors and textures in every bite.

Macerate and Brighten: Sprinkle 1 tablespoon of granulated sugar and 1 tablespoon of fresh lime juice directly over the fruit mixture.

Toss and Chill: Gently fold the salsa together with a rubber spatula, taking care not to bruise the softer fruits. Cover the bowl and refrigerate for at least 15–20 minutes before serving. This allows the sugar to draw out the natural juices, creating a light, glossy syrup.

Prep the Coating: In a small bowl, whisk together the 3 tablespoons of sugar and 1 teaspoon of ground cinnamon until thoroughly combined. Set aside.

Cut the Tortillas: Stack your plain tortillas and cut them into 6 or 8 equal triangles (like pizza slices) using a sharp knife or pizza cutter.

Bake Until Crisp: Arrange the tortilla triangles in a single layer across a large baking sheet. Bake at 350°F (175°C) for 15–20 minutes, flipping them over halfway through the baking time. Watch them very closely, as plain tortillas can go from perfectly golden-brown to burnt in a matter of seconds.

Butter and Season: Remove the hot, crispy chips from the oven. Immediately brush them lightly with the melted butter and toss them gently in a large bowl with the cinnamon-sugar mixture until evenly coated. The residual heat from the freshly baked chips will help the butter and sugar cling perfectly to the surface.

Plating: Give the chilled fruit salsa one final gentle stir. Transfer it to a bright serving bowl and surround it with your warm, sweet, and crispy homemade cinnamon tortilla chips.