Salad: Mexico – Tabasco (Gulf Coast Mexico) – Ensalada de Frutas Tropicales (Tropical Fruit Salad)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 2 cups (300 g) ripe papaya, peeled, seeded, diced
- 2 cups (300 g) ripe mango, peeled, diced
- 2 cups (330 g) fresh pineapple, cored, diced
- 2 medium bananas, approx. 7 oz (200 g), sliced
- 1 cup (130 g) jicama, peeled and julienned (optional for crunch)
- 3 tbsp (45 ml) fresh lime juice (about 3 limes)
- 1 tbsp (15 ml) honey or agave syrup
- 1 tsp (4 g) ground chile piquin or Tajin (chili-lime seasoning), plus extra for garnish
- 1/4 tsp (1.5 g) fine sea salt
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds) for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
A bright, refreshing Tabasco-style fruit salad featuring local tropical fruits—papaya, mango, pineapple, and banana—tossed in a tangy lime-chile dressing and finished with fresh cilantro and toasted pepitas.

Regional Notes:
This Gulf Coast Mexico (Tabasco) variation highlights the region's abundant tropical fruits and adds a characteristic spicy-tangy touch with chile piquin or Tajin and fresh lime juice. Compared with more generic fruit salads, it favors bold chile-lime flavors and a sprinkle of toasted pepitas for local texture contrast.

1. Prepare the fruit: peel and dice the papaya, mango, and pineapple into bite-sized pieces; slice the bananas just before tossing to avoid excessive browning. If using jicama, peel and julienne it into thin sticks.
2. Make the dressing: in a small bowl whisk together the fresh lime juice, honey (or agave), ground chile piquin or Tajin, and sea salt until the honey dissolves and the mixture is smooth.
3. Combine fruit and dressing: place all diced fruit and jicama (if using) in a large bowl. Pour the dressing over the fruit and gently toss with a large spoon to coat evenly, being careful not to mash the bananas.
4. Finish and rest: fold in the chopped cilantro and let the salad rest in the refrigerator 15–30 minutes to allow flavors to meld (the salad can be served immediately if needed).
5. Serve: transfer to a serving bowl or individual bowls, sprinkle with toasted pepitas and a light dusting of extra chile powder or Tajin to taste. Garnish with lime wedges on the side.
6. Storage: keep chilled and consume within 12–18 hours for best texture; bananas will darken over time.