Mexican Fruit Salad
If you have not yet tried this Mexican fruit salad, you are missing out! I use ripe mango, watermelon, and pineapple with a touch of chili-lime seasoning to make the flavors pop. It takes just 10 minutes to prepare and can be served for breakfast, lunch, and even alongside savory dinners.
Servings: 8
Calories: 76kcal
Equipment
Ingredients
- 1½ cup pineapple diced
- ½ papaya seeds removed and diced
- 1 cup watermelon diced
- 1 cup honeydew diced
- 2 mangoes diced
- 1 cup cantaloupe diced
- 1 lime
- ½ tsp Mexican chili lime seasoning
- fresh cilantro or mint optional
- salt and pepper optional, to taste
Instructions
- Cut all of the fruit into similar sized small cubes. Add the diced fruit to a mixing bowl.
- Squeeze the lime juice and Mexican chili lime seasoning over the diced fruit and mix well. Next sprinkle the chopped cilantro if using and toss through.
- Season to taste with salt and pepper if needed. Serve immediately, garnished with more chili lime seasoning, lime wedges and cilantro!
Notes
- My #1 Secret Tip for this Mexican fruit salad recipe is to use fully ripe fruit with natural sweetness before adding any seasoning. When the fruit is ripe, the balance between sweet, tangy, and spicy works naturally without needing adjustments.
- Keep cuts uniform: I cut my fruit into similar sizes so that each bite has a balanced mix of flavors.
- Fresh lime: Fresh lime juice works best for this recipe, as it provides a cleaner, brighter taste.
- Serve chilled: I chill the fruit briefly before serving if I want a more refreshing result.
- Mix gently: I toss the fruit very carefully to avoid breaking the softer pieces of papaya and mango.
- Season gradually: Adding the chili seasoning in small amounts gives me better control over the heat level.
Nutrition
Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 261mg | Fiber: 2g | Sugar: 16g