Mexican Fruit Salad
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.
Servings: 8
Equipment
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.
Notes
- 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.
- Mango: slice down alongside the oblong pit in the center. Then slice to remove the skin and chop the mango.
- 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.
- Melons: Slice in half, then using a sharp knife cut the peel away and chop the fruit.
- 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