Salad: Mexico – Michoacan – 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, approx. 18 oz (500 g), peeled and cut into 1/2-inch (1.3 cm) cubes  
- 1 small pineapple, approx. 2 lb (900 g), peeled, cored, and cut into 1/2-inch (1.3 cm) cubes  
- 1 medium papaya, approx. 20 oz (570 g), seeded, peeled, and cut into 1/2-inch (1.3 cm) cubes  
- 1 cup (120 g) jicama, peeled and cut into matchsticks (optional for crunch)  
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)  
- 1 tbsp (15 ml) honey or agave syrup  
- 1 1/2 tsp (7.5 g) chile en polvo (such as chile piquín or Tajín), plus extra for sprinkling  
- 1/4 tsp (1 g) coarse sea salt, or to taste  
- 2 tbsp (30 g) toasted pepitas (pumpkin seeds) for garnish  
- 2 tbsp (8 g) chopped fresh cilantro (optional)  
- Lime wedges for serving

Instructions

Short Description:
A bright Michoacán-style fruit salad of ripe mango, pineapple, and papaya tossed with lime, a touch of honey, and chile en polvo for a sweet-and-spicy finish. Served chilled and garnished with pepitas and an extra dusting of chile for contrast.

Regional Notes:
This Michoacán variation emphasizes local tropical fruits—mango, pineapple, and papaya—and seasons them simply with lime and chile en polvo (such as chile piquín or Tajín) to showcase the region's love of sweet-and-spicy combinations. Unlike some versions that add strong syrups or cream, the Michoacán style keeps the dressing bright and citrus-forward for a refreshing salad course.

1. Prepare the fruit: place the diced mango, pineapple, and papaya in a large mixing bowl; add jicama if using.  
2. Make the dressing: in a small bowl, whisk together the lime juice, honey (or agave), chile en polvo, and sea salt until the honey is dissolved and the chile is evenly distributed.  
3. Dress the salad: pour the dressing over the fruit and gently toss with a large spoon or spatula to coat evenly, taking care not to mash the softer mango pieces. Taste and adjust: add a pinch more salt, a squeeze more lime, or a light dusting more chile en polvo if you prefer more heat.  
4. Chill briefly: cover and refrigerate for 15–30 minutes to let flavors meld (the fruit will not lose its texture in this short time).  
5. Serve: transfer to a serving bowl or individual plates, sprinkle with toasted pepitas and chopped cilantro if using, and offer lime wedges and extra chile en polvo at the table for additional seasoning.