As you may recall, the Very Hungry Caterpillar LOVES fruit. When he eats his week-long feast, fruit makes up most of his diet, so today we’re making a recipe that includes every fruit he ate Monday-Friday. Say hello to my 5 Fruit Salsa!

This salsa is composed of finely diced apples, pears, plums, and strawberries generously drizzled with a refreshing clementine white balsamic vinaigrette (the clementine is the 5th fruit). Of course, every salsa needs something to dip in it, so I baked up some flower-shaped cinnamon sugar tortilla chips. 

This has to be of the easiest recipes I’ve ever made. Perfect to throw together before a party or as a snack! Munch on, little caterpillars! 😀

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Fruit Salsa with Cinnamon Tortilla Chips

“On Monday he ate through one apple. But he was still hungry.
On Tuesday, he ate through two pears. But he was still hungry
On Wednesday, he ate through three plums, but he was still hungry.
On Thursday, he ate through four strawberries, but he was still hungry .
On Friday, he ate through five oranges, but he was still hungry.”

— The Very Hungry Caterpillar

 

 

INGREDIENTS:

• FOR THE CHIPS
  • 2 Tbsp sugar
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 3 8-inch flour tortillas
  • vegetable oil, for brushing
• FOR THE DRESSING
  • juice of 1 clementine
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp honey
  • 1/4 tsp white balsamic vinegar
  • 1/8 tsp kosher salt
  • 4 twists freshly ground black pepper
• FOR THE SALSA
  • 1 Honeycrisp apple
  • 1 pear
  • 1 plum
  • 4 strawberries

 

Makes 20-25 chips and approximately 1 1/2 cups salsa

 

INSTRUCTIONS:

1. 1. TO MAKE THE CHIPS. Preheat oven to 350°. In a small bowl, stir together the sugar, cinnamon and salt. Set aside.
   2. Using 2-inch cookie cutters (I used some Wilton flower cutters I had on hand), cut approximately 7 shapes from each tortilla.
   3. Place the shapes evenly apart on 2 ungreased baking sheets. Lightly brush each shape with oil (I actually use an oil sprayer for this, which is much faster and means I don’t have to wash a pastry brush!). Sprinkle with sugar mix. Flip over shapes, oil and sprinkle reverse side.
   4. Bake for about 8 minutes, flipping and rotating the pans halfway through. Transfer to a wire rack to cool.
   5. TO MAKE THE DRESSING. Add all ingredients in a small bowl and whisk vigorously to combine. Alternatively, add ingredients to a a small Tupperware container with a tight lid and shake.
   6. TO MAKE THE SALSA. Finely dice all ingredients. Add to a large bowl with the dressing and stir to combine.
   7. Serve to the Very Hungry Caterpillar!

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Check out my other chip recipes!

Peter Hats and Shadow Dip from Peter Pan

Renfield’s Spider Chips with Transylvanian Salsa

Lotus Root Chips from the Odyssey