In most parts of Mexico and certainly in Baja, you'll find these fruit stands exploding with all sorts of fruits that are either served skewered or cubed. Our Mexican Fruit Salad takes some of the more popular fruits and tops them with my tangy and spicy lime chili dressing. The result is a bright and vibrant salad made all the tastier because of the ancho chili and cayenne in the dressing. It highlights the natural sweetness of the fruit but gives your palate another interesting taste profile.
We've plated our fruit in a rainbow circle, but feel free to toss the cubes.
The lime chili dressing is a reduction and shouldn't take long to make. It truly elevates the Mexican Fruit Salad because the sweetness of the fruit hits you first, but then the dressing slowly sneaks up behind the sweetness. Depending on your tolerance for heat, add or subtract cayenne pepper accordingly.
Suggestions and Alternatives
- Because jicama can be hard to find in some markets, I would suggest green apples or pears as a substitute
- If you are hosting a party, try dicing your fruits into two-inch cubes and skewer them carefully.
- Please keep a close watch on your dressing preparation as it can burn quickly giving it a bitter taste.
- If you still want the spice and heat on your Mexican Fruit Salad but want a shortcut, try this popular commercially-prepared seasoning. You should be able to find it at your local Mexican market. If not, you can order it online.
Other Recipes in our culinary tour of Baja, Mexico
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📖 Recipe
Mexican Fruit Salad
Ingredients
- 1 cup lime, juiced
- 3 tablespoons agave
- 1/2 teaspoon ancho chili powder, ground
- 2 teaspoons ground cayenne pepper
- 1/2 teaspoon Kosher salt
- 1 cup english cucumber, medium diced
- 1 cup seedless watermelon, medium diced
- 1/2 cup jicama, medium diced
- 1 cup pineapple, medium diced
- 1 cup mango, medium diced
Instructions
- in a small pot add lime juice, agave, ancho chili powder, cayenne pepper and Kosher salt.
- bring to medium-high heat for 5 minutes, stirring constantly.
- remove from heat and let cool completely.
- peel and dice, cucumber, watermelon, jicama, pineapple, and mango to 1 inch. cubes.
- refrigerate for five minutes and divide fruits evenly in a serving bowl.
- drizzle reduction over fruit and serve.
LeAnn Rodriguez says
Looks simple to make and tasty! Something I would definitely try!