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Enjoy a delicious and refreshing Mexican fruit salad that combines sweet fruits with a splash of fresh lime juice and a sprinkle of chili lime seasoning.

This colorful and fun salad is sure to delight your taste buds. Its summery personality makes it the perfect side dish for all your BBQs.

Bowl filled with mexican fruits, topped with tajin and drizzled with chamoy.


 

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Mexican Fruit Salad

This bright and cheerful fruit salad is perfect for all your summer BBQs, brunches, picnics, get-togethers, family dinners, lunches, and more.

Fruit salad is really nothing more than a mix of different fruits. There are no rules about what goes in it, only that you enjoy all the fruits you use.

This salad keeps things simple by skipping out on a dressing and using some fresh squeezed chile lime seasoning.

What goes in a Mexican Fruit Salad?

Ingredients needed to make a mexican fruit salad laid on the counter, bowls of chopped watermelon, mango, honeydew, cantaloupe, pineapple, a whole jicama, limes and bottle of Tajin.
  • Fruit: We used our favorite Mexican fruits, including watermelon, cantaloupe, honeydew, pineapple, mango, and jicama. You can always switch it up and use your favorites. 
  • Lime: freshly squeezed lime juice gives the entire salad a fresh burst of citrus. 
  • Chile Lime Seasoning: adds a hint of spice. Tajin is a popular option for Mexican fruit seasoning.
  • Chamoy: a sweet and tart sauce that street vendors often pour over fruit cups in Mexico as an optional topping. 

How to Make

Mexican Fruits

Start by peeling, slicing, and chopping all the fruits you have decided to include in your salad.

  1. Pineapple: remove the top and bottom, then cut down the sides to remove the skin. Cut around the core to remove it and chop the fruit.
  2. Mango: slice down alongside the oblong pit in the center. Then slice to remove the skin and chop the mango.
  3. Jicama: cut the top and bottom off, then you can make slices along the skin using a sharp knife, and use your fingers to easily remove the peel.
  4. Melons: Slice in half, then using a sharp knife cut the peel away and chop the fruit.

Tip

Cutting the fruits into evenly sized pieces will make it easier to eat and enjoy.

Chopped up fruit topped with lime wedges, then second picture showing fruit after being sprinkled with tajin and drizzled with chamoy sauce.

Assemble the salad

  1. Combine all of the fruits in a serving bowl.
  2. Add some freshly squeezed lime juice, a sprinkling of chile lime seasoning, and a drizzle of chamoy sauce.

Serving

Storing Leftovers

Although this Mexican fruit salad is in its prime when served the same day it’s made, it will keep when stored properly for several days.

Keep leftovers in an airtight container in the refrigerator for up to 5 days.

You may notice that there will be excess juice in the storage container as the days go by, this is normal, it’s the process of the juices leaving the fruit over time. This is why the salad is better enjoyed sooner than later.

Mexican Fruit Salad

5 from 2 votes
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
Servings: 8
Author: Serene
Enjoy a delicious and refreshing Mexican fruit salad that combines sweet fruits with a splash of fresh lime juice and a sprinkle of chili lime seasoning.
Bowl filled with mexican fruits, topped with tajin and drizzled with chamoy.

Ingredients  

  • ½ seedless watermelon
  • ½ cantaloupe
  • 1 mango
  • 1 pineapple
  • ½ jicama
  • 2 limes juiced
  • 2 teaspoons Chile lime seasoning (tajin)

Optional Topping

Instructions 

  • Clean and wash fruits as needed. 
  • Cut the watermelon, cantaloupe, honeydew, and jicama in half. Remove the peel and chop the fruits into cubes. 
  • Remove the skin of the pineapple, core and chop. 
  • Slice the mango in half, remove the pit, then remove the skin and chop the mango. 
  • Combine all of the fruits in a large bowl. 
  • Squeeze the lime juice over the fruit, stir to combine. 
  • Sprinkle with tajin as desired. 
  • Serve with a drizzle of chamoy if desired and extra tajin. 

Video

Notes

  1. Pineapple: remove the top and bottom, then cut down the sides to remove the skin. Cut around the core to remove it and chop the fruit.
  2. Mango: slice down alongside the oblong pit in the center. Then slice to remove the skin and chop the mango.
  3. Jicama: cut the top and bottom off, then you can make slices along the skin using a sharp knife, and use your fingers to easily remove the peel.
  4. Melons: Slice in half, then using a sharp knife cut the peel away and chop the fruit.
Tips:
  • Cutting the fruits into equal size pieces makes it easier to enjoy the salad. 
  • Use homemade chamoy sauce or a store-bought version, one of our favorites is the Siete brand. 
  • Storage: store in a sealed container in the refrigerator for up to 5 days, but salad is best enjoyed fresh.

Nutrition

Calories: 189kcal | Carbohydrates: 48g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 17mg | Potassium: 615mg | Fiber: 6g | Sugar: 36g | Vitamin A: 3130IU | Vitamin C: 103mg | Calcium: 51mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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