Ensalada de frutas con chile y limón – fruit salad with chili and lime Recipe
This Mexican fruit salad combines the sweetness of mango, pineapple and watermelon with lime juice, a pinch of salt and a touch of chili. In Mexico, such mixes are sold on the street in cups as a refreshing snack on hot days. The taste is a surprising combination of sweet, sour and slightly spicy – a bit like our fruit sprinkled with sugar, but with a sharper character.
This salad tastes just like the fruit sold in plastic cups on Mexican streets – juicy chunks of fruit drizzled with lime, salt and chili. The combination of sweet mango, pineapple and watermelon with crunchy cucumber and fresh mint gives a refreshing effect you can really feel in every bite. It’s a great example of how Mexican cuisine balances the sweetness of fruit with spicy and sour notes instead of adding sugar.
Chef's tips
Cut the fruit into similar-sized cubes so the spices and lime juice distribute evenly and every bite tastes the same. Add the chili gradually and taste as you go, because the heat level of different chili powders can vary a lot; it’s better to sprinkle a bit more at the end than overdo it at the start. If you’re preparing the salad ahead of time, add the lime and salt only 10–15 minutes before serving so the fruit doesn’t release too much juice.
How to serve
Serve well chilled, ideally straight from the fridge, in glasses or bowls – it’s perfect for quenching thirst on hot days on the balcony or during a barbecue. It pairs well with water infused with mint, light lemonade or a non-alcoholic lime agua fresca. It also works as an unusual, light dessert after a heavier grilled meal or as a colorful “vitamin breakfast” at the weekend.
Ingredients
- mango - 2 piece
- pineapple - 0.5 piece
- watermelon - 400 g
- cucumber - 1 piece
- lime - 2 piece
- chili powder - 0.5 teaspoons
- salt - 0.25 teaspoons
- mint - 5 g
Preparation
- Peel the mango, remove the flesh from the pit and cut into cubes about 1.5 cm in size.
- Peel the pineapple, remove the tough core and cut into cubes of a similar size.
- Cut the watermelon into cubes, removing the seeds if they are large and hard.
- Peel the cucumber (if it has thick skin) and cut into half-moons or cubes.
- Combine all the fruit and the cucumber in a large bowl.
- Cut the limes in half and squeeze the juice directly into the bowl, making sure no seeds fall in.
- Add the salt and chili powder and gently mix with a spoon so all the pieces are coated with the juice and spices.
- Finely chop the mint and sprinkle it over the salad just before serving.
- If you have time, chill the salad in the fridge for 10 minutes so it gets nicely cold and the flavors meld.
Storage
Store any leftover salad in the fridge in a tightly closed container and eat within 1 day. The fruit will release more juice over time, so mix gently before serving and, if needed, add a little extra lime juice and a pinch of chili to refresh the flavor.
