Salad: Mexico – Baja Peninsula, Baja California Sur – Ensalada de Frutas con Chile

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 2 ripe mangoes, peeled and diced, about 3 cups (450 g)
- 2 cups (300 g) fresh pineapple, diced
- 2 cups (250 g) jicama, peeled and cut into matchsticks
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tbsp (15 ml) lime zest (from about 1 lime)
- 1 tbsp (15 ml) agave syrup or honey
- 2 tsp (10 g) Tajín (chile-lime seasoning) or 2 tsp (10 g) mild chile powder
- 1/2 tsp (1 g) ground chile piquín or cayenne (adjust to taste)
- 1/2 tsp (2.5 g) fine sea salt
- 2 tbsp (8 g) chopped fresh cilantro
- Extra Tajín for sprinkling, to taste
- Lime wedges, for serving

Instructions

Short Description:
A bright Baja-style fruit salad combining sweet mango and pineapple with crunchy jicama, dressed in lime juice and seasoned with chile for a sweet-spicy contrast. Refreshing, tangy, and ideal as a light course or street-style snack.

Regional Notes:
This Baja Peninsula variation highlights local affection for sweet-and-spicy combinations by pairing tropical fruits (mango, pineapple) with crisp jicama and finishing with chile-lime seasoning (Tajín or chile en polvo) and fresh lime. Unlike more generic fruit salads, it emphasizes bold chile seasoning and a citrus-forward dressing typical of coastal Mexican fruit stands.

1. Combine the diced mango, diced pineapple, and jicama matchsticks in a large bowl.
2. In a small bowl or jar, whisk together the fresh lime juice, lime zest, agave or honey, Tajín (or chile powder), ground chile piquín (or cayenne), and sea salt until the honey is dissolved and the dressing is smooth.
3. Pour the dressing over the fruit and jicama. Gently toss with a large spoon until all pieces are evenly coated.
4. Taste and adjust: add more Tajín for chile-lime intensity, more chile piquín/cayenne for heat, or a touch more agave/honey if you want it sweeter.
5. Chill the salad in the refrigerator for 15–30 minutes to let the flavors meld, or serve immediately for crisper texture.
6. Before serving, sprinkle with chopped cilantro and an extra pinch of Tajín. Serve with lime wedges on the side.