Salad: Mexico – Mexico State (Central Mexico) – Ensalada de Frutas con Chile

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 2 cups (300 g) ripe mango, peeled and diced
- 2 cups (300 g) fresh pineapple, peeled and diced
- 2 cups (300 g) seedless watermelon, diced and drained
- 1 cup (130 g) cucumber, peeled and diced (optional, for crunch)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (2 g) lime zest
- 1–2 tsp (5–10 g) chile powder (such as chile piquin powder) or 1–2 tsp (5–10 g) Tajín
- 1 tbsp (15 ml) agave syrup or honey (optional, to taste)
- 1/4 tsp (1.5 g) fine sea salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or finely chopped fresh mint (optional garnish)
- Lime wedges, for serving (optional)

Instructions

Short Description:
A bright Central Mexican fruit salad combining ripe mango, pineapple, and watermelon tossed with lime, a touch of salt, and chile for a sweet-spicy finish. Served chilled as a refreshing salad course or street-style snack.

Regional Notes:
This Mexico State variation favors local tropical fruits — mango, pineapple and watermelon — and a simple dressing of lime juice, chile powder (or Tajín) and a hint of salt, reflecting the region's fondness for sweet-and-spicy contrasts. Unlike fruit salads with cream or sugar, this version stays citrus-forward and lightly spiced so the fruit remains the focus.

1. Prepare fruit: place the diced mango, pineapple, and watermelon (and cucumber if using) in a large mixing bowl. Gently toss to combine.
2. Make dressing: in a small bowl, whisk together the lime juice, lime zest, chile powder (or Tajín), agave or honey (if using), and sea salt until the chile is evenly suspended.
3. Taste and adjust: taste the dressing and adjust seasoning — add more chile for heat, more agave for sweetness, or a pinch more salt to brighten flavors.
4. Dress the salad: pour the dressing over the fruit and gently toss with a large spoon or spatula until all fruit is lightly coated.
5. Chill briefly: refrigerate the salad for 10–20 minutes to let flavors meld, but do not over-chill or the fruit will release too much juice.
6. Serve: transfer to a serving bowl or individual bowls. Sprinkle with chopped cilantro or mint if using and dust with a light pinch of extra chile powder or Tajín for presentation.
7. Garnish: offer lime wedges alongside for extra brightness. Serve immediately.