Mexican Fruit Salad
A vibrant, refreshing mix of tropical and citrus fruits with a zesty chili-lime dressing—perfect for picnics, snacks, or a light dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (+ chilling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: No‑cook / Chop & Toss
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced watermelon
- 1 cup diced mango
- 1 cup pineapple chunks
- 1 cup jicama or cucumber, diced
- 1/2 cup watermelon or honeydew melon balls
- 1/4 cup fresh orange segments
- Juice of 2 limes
- 1 tbsp honey or agave (optional)
- 1/2 tsp chili powder (plus more for sprinkling)
- Pinch of salt
- 1 tbsp fresh cilantro, chopped (optional)
Instructions
- In a large bowl, combine all the diced fruits (watermelon, mango, pineapple, jicama/cucumber, melon balls, and orange segments).
- In a small bowl, whisk together lime juice, honey or agave (if using), chili powder, and a pinch of salt.
- Pour the chili-lime dressing over the fruit and gently toss to coat evenly.
- Sprinkle chopped cilantro (if using) over the salad and give it one last gentle toss.
- Chill for at least 30 minutes to allow flavors to meld and serve cold.
- Before serving, taste and adjust seasoning—add a bit more lime juice or chili powder if desired.
Notes
- Use seasonal fruits like papaya, kiwi, or strawberries for variation.
- For extra heat, add a pinch of cayenne or tajín seasoning.
- Make it ahead: toss fruit and dressing separately, then combine just before serving to retain crispness.
- Swap honey with a sugar-free sweetener for a lighter version.
- Leftover salad is best eaten within 24 hours as fruits can release too much juice.
Nutrition
- Serving Size: 1 cup (approx. 150 g)
- Calories: 80 kcal
- Sugar: 15 g
- Sodium: 15 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Find it online: https://ukfinda.com/mexican-fruit-salad/