Mexican Fruit Salad
Mexican Fruit Salad: a simple but delicious salad with cubed melon, mango, papaya, pineapple, lime juice, and a hint of spice. Truly an unexpected and unique take on the traditional fruit salad recipe. This Mexican salad is great for a summer picnic, an outdoor bbq, for holidays like Cinco de Mayo, or really any time of year!
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
- Storage: Leftovers store covered in the refrigerator for 3-4 days. They do not freeze well.
- Adjusting the Spice: Use more or less chili lime powder depending on how spicy you like your fruit salad. If you have kids you may want to hold off on adding the spices until you have separated out their portion. If you would like an extra kick - add a pinch of cayenne to this dish!
- Fruit Substitutions: Almost any in-season fruit can be used in this recipe. Apples, strawberries, dragon fruit, kiwi, grapes, peaches, pears, and oranges would all be delicious in this recipe.
- Serve the fruit salad chilled for the best flavor.
- Dice all of the fruit to an even size, approx 1 inch cubes to make it easier to mix.
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