Start by peeling and dicing the apples, then squeeze the juice of one lemon over them.

Toss well to ensure the apples are evenly coated to help prevent browning.

Peel and dice the kiwis and add them to the bowl.

Remove the stems from the strawberries, dice them, and add them along with the raspberries.

Sprinkle in the brown sugar and add the preserves, then gently stir until everything is evenly combined.

Serve immediately, or for even better flavor, cover and refrigerate the salsa for at least 1 hour before serving with cinnamon chips or graham crackers.