Ensalada Fruta

Ensalada de Fruta (Mexican Fruit Salad with Chili-Lime)

A classic Mexican street-style fruit salad that balances juicy tropical fruit with the bright punch of lime and a gentle heat from Tajín or chile powder. It is typically served in a cup with toothpicks at fruit stands, markets, and beaches across Mexico.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) ripe mango, peeled and diced, Ataulfo or Manila preferred; Kent works
• •300 g (10½ oz) fresh pineapple, peeled, cored and diced
• •150 g (5¼ oz) jicama, peeled and diced, traditional; cucumber is a home-kitchen substitute
• •60 g (2 oz) watermelon, diced, optional, common in market versions
• •30 g (1 oz) cucumber, peeled and diced, optional, for crunch
• •10 g (2 tsp) fresh cilantro leaves, chopped, optional, classic in some regions
• •60 ml (¼ cup) fresh lime juice, about 3–4 limes
• •4 g (1 tsp) Tajín Clásico seasoning, or substitute with chile powder plus a pinch of salt and citric acid
• •2 g (½ tsp) ground Mexican chile (guajillo or árbol), adjust to taste; do not use cayenne as the only chile if you can help it
• •2 g (½ tsp) fine sea salt
• •5 g (1 tsp) granulated sugar or honey, optional, balances tartness

Steps

1. 1 Prepare the fruit: peel and dice the mango, pineapple, jicama, watermelon, and cucumber into bite-sized cubes (about 1.5 cm / ½ inch). Place all of the fruit in a large non-reactive bowl.
2. 2 Add the chopped cilantro, if using, to the fruit and toss gently to combine.
3. 3 In a small bowl, whisk together the lime juice, Tajín, ground chile, salt, and sugar or honey until the salt and sugar are fully dissolved.
4. 4 Pour the dressing over the fruit and toss gently with a spoon or spatula until every piece is lightly coated. Do not overmix — the goal is glistening fruit, not a watery salad.
5. 5 Taste and adjust: add more lime juice for brightness, chile for heat, or a pinch of salt to heighten the fruit's sweetness.
6. 6 Cover and chill for 10 to 15 minutes so the flavors meld. Serve cold in small cups or bowls, with toothpicks or short forks, garnished with an extra sprinkle of Tajín and a lime wedge on the side.
7. 7 Eat the same day for the best texture; if holding longer than 2 hours, drain off any pooled liquid before serving so the fruit stays crisp, not soggy.