Mexican Fruit Salad with Chili Lime
A crisp, juicy, no-cook fruit salad of mango, jicama, cucumber, watermelon and pineapple, tossed with fresh lime juice and Tajín for a sweet, tangy, lightly spicy snack or side that's perfect for hot days.
- Prep
- 30 min
- Cook
- —
- Wait
- 15 min
- Total
- 45 min
- Makes
- About 10 cups (8 side servings)
Steps
Before you start
- Chill the watermelon and pineapple for at least 2 hours so the salad is cold and crisp.
- Choose mangoes that give slightly when pressed but are not mushy, so the cubes hold their shape.
- Zest the limes before juicing them; it is much harder to zest a squeezed lime.
- Tajín brands vary in saltiness, so add it in stages and taste as you go.
Chill and zest
- Make sure the watermelon and pineapple have been refrigerated at least 2 hours.
- Wash the limes, then finely grate the zest of 1 lime into a small bowl (about 1 teaspoon).
- Cut that lime in half and set aside, then cut the remaining lime into 8 wedges for serving.
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Ready when: Zest is fine, fragrant and free of bitter white pith.
Tip: Grate only the green layer; the white pith is bitter.
Cut the watermelon
- Slice the watermelon into thick planks, trim off the rind, and cut the flesh into ¾-inch (2 cm) cubes to make 4 cups (600 g).
- Drain any pooled juice from the cutting board rather than adding it to the bowl.
- Place the cubes in a large bowl.
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Ready when: Cubes are uniform and roughly bite-sized.
Tip: Cut the watermelon last if you can, since it releases the most juice.
Prep the pineapple
- Trim the top and bottom off the pineapple, stand it upright and slice off the skin in strips, removing the brown 'eyes'.
- Quarter lengthwise, cut away the tough core, and cut into ¾-inch (2 cm) chunks to make 3 cups (500 g).
- Add to the bowl.
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Ready when: No brown eyes or woody core remain in the chunks.
Cut the mango
- Stand each mango on its end and slice down on either side of the flat pit to remove two 'cheeks'.
- Peel the skin, or score the flesh in a grid and scoop it out.
- Trim the flesh around the pit.
- Cut into ¾-inch (2 cm) cubes, about 3 cups (450 g), and add to the bowl.
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Ready when: Cubes are firm enough to hold their shape without crumbling.
Tip: Slightly underripe mango stays firmer when tossed, which keeps the salad from turning mushy.
Prep jicama and cucumber
- Cut the top and bottom from the jicama and peel away the thick brown skin and fibrous layer beneath until only white flesh remains.
- Cut into ½-inch (1.3 cm) sticks or cubes to make 2 cups (250 g).
- Halve the cucumber lengthwise, scrape out the seeds with a spoon if very watery, and slice into ½-inch (1.3 cm) half-moons.
- Add both to the bowl.
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Ready when: Jicama is bright white with no tough brown skin remaining.
Tip: Jicama skin is fibrous; peel deeply with a knife if a peeler leaves any behind.
Whisk the dressing
- Squeeze the reserved lime half plus enough additional limes to give ¼ cup (60 ml) juice, straining out seeds.
- In the small bowl with the zest, whisk in the lime juice, 2 tablespoons (24 g) Tajín, and the honey if using, until the seasoning is mostly dissolved.
- Taste a drop; it should be tangy, salty and mildly spicy.
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Ready when: Dressing looks evenly reddish-orange with no dry clumps.
Tip: Add the honey only if your pineapple and mango are tart.
Toss gently
- Pour the dressing over the fruit and vegetables.
- Use a large spoon or silicone spatula to fold from the bottom up 8–10 times until everything is lightly and evenly coated, taking care not to mash the mango.
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Ready when: All pieces glisten with dressing and show flecks of red seasoning.
Tip: Fold rather than stir to keep the soft fruit intact.
Rest briefly
- Let the salad sit at room temperature or covered in the fridge for 10–15 minutes so the lime and chili flavors soak into the fruit.
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Ready when: A little pink juice pools at the bottom of the bowl.
Tip: Don't rest longer than 30 minutes before serving or the watermelon turns watery.
Garnish and serve
- Taste and add another teaspoon of Tajín or a squeeze of lime if needed.
- Scatter the cilantro over the top and serve in bowls or cups with lime wedges and extra Tajín on the side.
- Spoon some of the juices over each portion.
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Ready when: Salad tastes bright, sweet, salty and slightly spicy.
Good to know
Tips
- Cut everything to a similar size so each spoonful has a balance of sweet, crunchy and juicy pieces.
- Serve in cups with wooden skewers or a spoon, as street vendors do, and sprinkle extra Tajín on top.
- For more heat, add a few dashes of Mexican hot sauce such as Valentina, or thin slices of fresh serrano.
- Use a slotted spoon to serve if you want a drier salad, and save the juices to stir into sparkling water.
Make ahead
"Cut all the fruit and vegetables up to 1 day ahead and store them in separate airtight containers in the fridge (keep the watermelon separate). Mix the dressing and keep it in a jar. Toss everything together 15–30 minutes before serving."
Storage & reheating
"Best eaten the day it is dressed. Refrigerate leftovers in an airtight container up to 24 hours; the fruit will soften and release juice, so drain before serving or drink the juices. Room temperature: no more than 2 hours. Not suitable for freezing as a salad, though leftovers can be blended into a slushy drink."
Substitutions
- Tajín Clásico seasoning → 1 tsp chili powder, ½ tsp fine salt and a pinch of ground cumin. Approximates the chili-lime-salt flavor; adjust salt to taste.
- jicama → Crisp, peeled Asian pear or apple, same quantity. Gives similar crunch but is sweeter; toss with lime immediately to prevent browning.
- ripe but firm mangoes → Papaya or cantaloupe cubes. Use the same weight; cantaloupe is juicier and softer.
- honey or agave nectar → Agave nectar or omit. Agave keeps the salad vegan; skip it if the fruit is very sweet.
