Preheat your oven to 350°F (175°C). In a small bowl, combine the sugar and cinnamon, mixing well. Lightly spray both sides of each flour tortilla with non-stick cooking spray. Generously sprinkle the cinnamon sugar mixture over the tortillas, ensuring even coverage. Stack the tortillas and use a sharp knife or pizza cutter to slice them into 12 wedges.

Spread the tortilla wedges in a single layer on a baking sheet, making sure they aren't overlapping. Bake in the preheated oven for about 11-12 minutes, or until the chips are crisp and lightly golden. Keep an eye on them as they bake, so they don’t burn. Once done, remove the chips from the oven and allow them to cool slightly on the baking sheet.

While the chips are baking, wash and peel one Granny Smith apple, then dice it into small pieces. Toss the apple chunks with a squeeze of fresh lemon juice to prevent browning. Next, dice the strawberries and kiwis, and if you're using them, measure out the optional raspberries, ensuring they remain whole for added texture.

In a large mixing bowl, gently combine the diced apples, strawberries, kiwi, and optional raspberries. Stir the mixture carefully to maintain the integrity of the fruit. Once combined, add in the brown sugar and your choice of fruit preserves, stirring gently until all ingredients are evenly coated.

Pack your vibrant fruit salsa into a serving bowl. You can serve it at room temperature or chill it in the refrigerator for a refreshing treat. Present the salsa alongside your cooled cinnamon sugar tortilla chips.