Salad: Mexico – Baja California; Northern Mexico – Ensalada de Frutas con Chile

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 20 min

Total 35 min

Ingredients

- 3 cups (450 g) diced ripe mango (about 2 medium mangoes)
- 2 cups (300 g) diced fresh pineapple
- 3 cups (450 g) diced seedless watermelon
- 1 cup (130 g) peeled and julienned jicama (optional)
- 1 cup (120 g) diced cucumber, peeled and seeded (optional)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) honey or agave nectar
- 2 tsp (6 g) Tajín or chile-lime seasoning (plus more to taste)
- 1/4 tsp (1.5 g) fine sea salt
- 2 tbsp (30 ml) chamoy (optional, for drizzling)
- 2 tbsp (8 g) chopped fresh cilantro or mint leaves
- Lime wedges for serving (optional)

Instructions

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

Short Description:
A bright Baja California fruit salad of diced mango, pineapple, and watermelon tossed with lime and a sparkle of chili seasoning, finished with optional chamoy and fresh herbs. Sweet, tangy, and spicy flavors make it a refreshing starter or light side.

Regional Notes:
This Baja California version highlights tropical fruits (mango, pineapple, watermelon) commonly sold at coastal markets and street stands, finished simply with fresh lime and chile-lime seasoning (Tajín) or chile en polvo. Optional chamoy or crushed chile piquin can be added for the region’s signature sweet-and-spicy kick; the preparation is lighter and more citrus-forward than some inland fruit salads.

1. Combine the fruit: In a large bowl, gently toss the diced mango, pineapple, and watermelon with the jicama and cucumber if using. Keep the pieces roughly uniform in size (about 1/2-inch (1.27 cm) cubes) for even flavor and texture.
2. Make the dressing: In a small bowl or jar, whisk together the fresh lime juice, honey or agave, and sea salt until the honey dissolves.
3. Dress the salad: Pour the lime-honey dressing over the fruit and toss gently to coat all pieces without crushing the fruit.
4. Add chile: Sprinkle 2 tsp (6 g) Tajín (or chile-lime seasoning) evenly over the tossed fruit and fold gently. Taste and adjust, adding more Tajín or a tiny pinch of chile de arbol/crushed chile if you want more heat.
5. Chill briefly: Cover and refrigerate for 10–20 minutes to let flavors meld (you can serve immediately if preferred).
6. Finish and garnish: Just before serving, drizzle chamoy sparingly over the top if using, sprinkle the chopped cilantro or mint, and add extra Tajín to taste for individual plates.
7. Serve: Divide among 4 bowls and offer lime wedges on the side for extra brightness.
8. Storage: Keep leftovers covered in the refrigerator up to 24 hours; fruit will release juices, so stir gently before serving.

Short Description:
A bright Baja California fruit salad of diced mango, pineapple, and watermelon tossed with lime and a sparkle of chili seasoning, finished with optional chamoy and fresh herbs. Sweet, tangy, and spicy flavors make it a refreshing starter or light side.

Regional Notes:
This Baja California version highlights tropical fruits (mango, pineapple, watermelon) commonly sold at coastal markets and street stands, finished simply with fresh lime and chile-lime seasoning (Tajín) or chile en polvo. Optional chamoy or crushed chile piquin can be added for the region’s signature sweet-and-spicy kick; the preparation is lighter and more citrus-forward than some inland fruit salads.

1. Combine the fruit: In a large bowl, gently toss the diced mango, pineapple, and watermelon with the jicama and cucumber if using. Keep the pieces roughly uniform in size (about 1/2-inch cubes) for even flavor and texture.
2. Make the dressing: In a small bowl or jar, whisk together the fresh lime juice, honey or agave, and sea salt until the honey dissolves.
3. Dress the salad: Pour the lime-honey dressing over the fruit and toss gently to coat all pieces without crushing the fruit.
4. Add chile: Sprinkle 2 tsp (6 g) Tajín (or chile-lime seasoning) evenly over the tossed fruit and fold gently. Taste and adjust, adding more Tajín or a tiny pinch of chile de arbol/crushed chile if you want more heat.
5. Chill briefly: Cover and refrigerate for 10–20 minutes to let flavors meld (you can serve immediately if preferred).
6. Finish and garnish: Just before serving, drizzle chamoy sparingly over the top if using, sprinkle the chopped cilantro or mint, and add extra Tajín to taste for individual plates.
7. Serve: Divide among 4 bowls and offer lime wedges on the side for extra brightness.
8. Storage: Keep leftovers covered in the refrigerator up to 24 hours; fruit will release juices, so stir gently before serving.