Salad: Mexico – Bajio, Guanajuato – Ensalada de Frutas con Chile (Fruit Salad with Chili)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 40 min

Total 55 min

Ingredients

- 2 ripe mangoes, peeled and diced, approx. 1 lb (450 g)
- 2 cups (10 oz) pineapple, diced, approx. 280 g
- 3 cups (12 oz) watermelon, seeded and diced, approx. 340 g
- 1 small orange, segmented and membranes removed, approx. 4 oz (115 g) (optional)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1–2 tbsp (15–30 ml) chile en polvo or Tajin (adjust to taste)
- 1 tbsp (15 ml) honey or agave syrup (optional, to taste)
- 1/4 tsp (1.5 g) fine sea salt, or to taste
- 2 tbsp (30 ml) chamoy for drizzling (optional)
- Lime wedges for serving
- 2 tbsp (8 g) fresh cilantro, chopped (optional garnish)

Instructions

Short Description:
A bright, refreshing Bajio-style fruit salad of ripe mango, pineapple, and watermelon tossed with fresh lime juice and a dusting of chile en polvo for spicy-tart contrast. Finished with a touch of salt and optional chamoy for a classic Mexican street-food flavor profile.

Regional Notes:
This Guanajuato/Bajio variation emphasizes seasonal tropical fruits—mango, pineapple, and watermelon—dressed simply with lime and chile powder rather than creamy or sugary sauces found elsewhere. The use of chile en polvo (or Tajin-style seasoning) and an optional chamoy drizzle reflects the Bajio preference for tangy, spicy fruit snacks served as a salad course or street treat.

1. Chill the cut fruit: place the diced mango, pineapple, and watermelon (and optional orange segments) in a large mixing bowl and refrigerate for 15–30 minutes if not already cold.
2. Make the dressing: in a small bowl or measuring cup combine the fresh lime juice, honey or agave (if using), and 1 tablespoon chile en polvo; whisk until honey is dissolved. Taste and add salt and more chile en polvo (up to 2 tbsp total) as desired.
3. Toss the salad: pour the lime-chile dressing over the chilled fruit and gently toss to coat evenly, taking care not to mash softer pieces of mango.
4. Adjust and rest: taste and adjust with extra lime, salt, or chile en polvo as needed. Let the salad rest in the refrigerator 5–10 minutes to allow flavors to meld.
5. Serve: divide the salad among 4 bowls, drizzle each portion lightly with chamoy if using, sprinkle with a final pinch of chile en polvo, garnish with cilantro (optional), and serve with lime wedges.