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Mexican Fruit Salad

Mexican Fruit Salad with Lime, Chile, and Tajín Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 4 cups watermelon, cubed
  • 2 cups fresh pineapple, cubed
  • 2 cups mango, cubed
  • 1 cup English cucumber, diced
  • 1 cup jicama, peeled and diced
  • 1/2 cup fresh lime juice
  • 2 tablespoons agave syrup or honey
  • 1 1/2 teaspoons mild chili powder
  • 1/2 teaspoon fine sea salt
  • 2-3 tablespoons Tajín seasoning

Method
 

  1. Combine watermelon, pineapple, mango, cucumber, and jicama in a large bowl and toss gently.
  2. In a small bowl, whisk lime juice, agave, chili powder, and salt until dissolved. Taste and adjust sweetness.
  3. Pour dressing over fruit, fold to coat, transfer to a serving bowl, and top with a generous sprinkle of Tajín. Serve immediately.

Notes

If you don’t have Tajín, use the chili powder and salt in the dressing plus an extra pinch of salt on top. The fruit is best when cold, so keep everything refrigerated until you’re ready to chop.