Chop strawberries, peel and dice kiwi, and core and dice the apple into small pieces.

In a large bowl, combine the chopped strawberries, diced kiwi, diced apple, blueberries, and raspberries.

Add the granulated sugar and fresh lemon juice to the fruit mixture, then gently stir to combine everything.

Cover the bowl and refrigerate the fruit salsa for at least 15 minutes to allow the flavors to meld.

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Cut each large flour tortilla into 8-12 wedges, similar to pizza slices.

In a small bowl, melt the butter. In another small bowl, combine the 1/4 cup granulated sugar and ground cinnamon.

Arrange the tortilla wedges in a single layer on the prepared baking sheets. Lightly brush both sides of each wedge with melted butter, then sprinkle generously with the cinnamon sugar mixture.

Bake for 8-10 minutes, or until the chips are golden brown and crispy. Watch them closely as they can brown quickly.

Remove from the oven and let cool completely on the baking sheets, as they will crisp up further as they cool.

Serve the chilled fruit salsa with the warm or cooled cinnamon sugar tortilla chips.