Salad: Mexico – Chiapas – Ensalada de Frutas Tropicales

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 2 ripe mangoes, about 1 lb (450 g) total, peeled and diced
- 1 small papaya, about 1 lb (450 g), peeled, seeded, and diced
- 2 cups (300 g) fresh pineapple, diced
- 1 cup (120 g) jicama, peeled and diced (optional for crunch)
- 1/4 cup (60 ml) freshly squeezed lime juice (about 2–3 limes)
- 2 tbsp (30 ml) freshly squeezed orange juice
- 1–2 tbsp (15–30 ml) honey or agave syrup, to taste
- 1 tsp (5 g) ground chile piquin or mild chili powder (plus extra for sprinkling)
- 1/2 tsp (3 g) fine sea salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 2 tbsp (14 g) toasted unsweetened coconut flakes (optional)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A bright Chiapanecan fruit salad combining local tropical fruits—mango, papaya, and pineapple—with a tangy lime-chile dressing for a sweet-and-spicy finish. Served chilled as a refreshing salad course or snack.

Regional Notes:
This Chiapas variation emphasizes local fruits (ripe mango, papaya, fresh pineapple) and a simple lime-and-chili dressing typical of southern Mexican palates. Ground chile piquin or a light dusting of chili powder is customary here, giving a modest heat that balances the fruit's sweetness. Jicama and toasted coconut are optional regional accents for crunch and local flavor.

1. Prepare the fruit: peel and dice the mangoes, papaya, and pineapple into bite-size pieces; place them in a large mixing bowl. If using jicama, add the diced jicama to the bowl.
2. Make the dressing: in a small bowl or jar combine the lime juice, orange juice, honey or agave, ground chile piquin (start with 1 tsp (5 ml)), and salt. Whisk or shake until the honey is fully incorporated.
3. Dress the fruit: pour the dressing over the fruit and gently toss with a large spoon to coat evenly. Taste and adjust sweetness, salt, or chile to preference.
4. Let rest: refrigerate the salad for 10–15 minutes to allow flavors to meld, but do not sit for more than 1 hour to keep the fruit texture fresh.
5. Finish and serve: just before serving, fold in chopped cilantro and toasted coconut if using. Transfer to a serving bowl, sprinkle a light dusting of extra chile powder for presentation, and offer lime wedges alongside. Serve chilled.

Short Description:
A bright Chiapanecan fruit salad combining local tropical fruits—mango, papaya, and pineapple—with a tangy lime-chile dressing for a sweet-and-spicy finish. Served chilled as a refreshing salad course or snack.

Regional Notes:
This Chiapas variation emphasizes local fruits (ripe mango, papaya, fresh pineapple) and a simple lime-and-chili dressing typical of southern Mexican palates. Ground chile piquin or a light dusting of chili powder is customary here, giving a modest heat that balances the fruit's sweetness. Jicama and toasted coconut are optional regional accents for crunch and local flavor.

1. Prepare the fruit: peel and dice the mangoes, papaya, and pineapple into bite-size pieces; place them in a large mixing bowl. If using jicama, add the diced jicama to the bowl.
2. Make the dressing: in a small bowl or jar combine the lime juice, orange juice, honey or agave, ground chile piquin (start with 1 tsp), and salt. Whisk or shake until the honey is fully incorporated.
3. Dress the fruit: pour the dressing over the fruit and gently toss with a large spoon to coat evenly. Taste and adjust sweetness, salt, or chile to preference.
4. Let rest: refrigerate the salad for 10–15 minutes to allow flavors to meld, but do not sit for more than 1 hour to keep the fruit texture fresh.
5. Finish and serve: just before serving, fold in chopped cilantro and toasted coconut if using. Transfer to a serving bowl, sprinkle a light dusting of extra chile powder for presentation, and offer lime wedges alongside. Serve chilled.