Mexican Fruit Salad

Put a Latin twist on a great summer recipe with this Mexican Fruit Salad.  Sweet and savory tropical fruit is topped with a light chili lime sauce that has a nice little kick to it!

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Whether you are planning a cookout, a BBQ, a picnic or a pitch-in, Fruit Salads are a perfect dish to make.  They are easy to prepare, easy to share and easy to eat.  They are healthy, delicious and they look great on the table.

Another great thing about fruit salads is that there are actually a lot of different things that you can do with them.  For instance, I’ve come across this Mexican Fruit Salad recipe that is really fun and different.

Mexican Fruit Salad

The recipe for this Mexican Fruit Bowl makes a total of 10 cups, plenty to share with all your guests.  It is super simple to make. You really just need to cut up the fruit into bite sized pieces.  We used honeydew melon, watermelon, cantaloupe, pineapple, mangoes and papaya.  You can add or subtract any fruits according to your taste.  To make it look a little fancier, you can use a scoop to make the watermelon into a ball.  Also, be sure you are removing the seeds and rinds from from all your fruit!

Next, make the light chili lime sauce to toss the fruit in.  In a separate bowl, mix the lime juice, honey, chili powder and salt together.  Mix in with your fresh fruit and let it sit in the Refrigerator for at least 4 hours to let the flavors mingle.

Mexican Fruit Salad Ingredients:

• 2 cups honeydew melon (seeds and rinds removed)
• 2 cups watermelon (rind removed)
• 2 cups cantaloupe (rind removed)
• 2 cups pineapple (about 1/2 of a pineapple)
• mangoes (about 1-1/2 mangoes)
• papaya (about 1/2 of a papaya)
• 3 tablespoons lime juice (about 2 limes)
• 2 tablespoons honey
• 1/4 to 1/2 teaspoon ancho chili powder
• dash of salt
• chopped fresh cilantro (optional for topping/serving)

Mexican Fruit Salad Instructions:

1. Add fruit to a large mixing bowl and mix well. Set aside.
2. In a small bowl, add lime juice, honey, chili powder and salt. Mix well.
3. Pour over fruit and mix well to evenly coat.
4. Refrigerate for 4 hours or overnight to let flavors mingle.

When you are ready to serve the Mexican Fruit Salad, you can top with additional chili powder and cilantro if desired.  Don’t be afraid of the chili powder.  I know it might seem a little weird to put chili powder on fresh fruit, but this is what gives this dish it’s unique flavor!  I’ve also seen people serve this in a hollowed out pineapple for some added flair.  Cool!

Print

Mexican Fruit Salad

Put a Latin twist on a great summer recipe with this Mexican Fruit Salad. Sweet and savory tropical fruit is topped with a light chili lime sauce that has a nice little kick to it!

Course Salad

Cuisine Mexican

Keyword fruit salad

Prep Time 15 minutes

Cook Time 4 hours

Servings 10 Cups

Calories 79 kcal

Author BubbaPie

Ingredients

• 2 cups honeydew melon seeds and rinds removed
• 2 cups watermelon rind removed
• 2 cups cantaloupe rind removed
• 2 cups pineapple about 1/2 of a pineapple
• mangoes about 1-1/2 mangoes
• papaya about 1/2 of a papaya
• 3 tablespoons lime juice about 2 limes
• 2 tablespoons honey
• 1/4 to 1/2 teaspoon ancho chili powder
• dash of salt
• chopped fresh cilantro optional for topping/serving

Instructions

1. Add fruit to a large mixing bowl and mix well. Set aside.
2. In a small bowl, add lime juice, honey, chili powder and salt. Mix well.
3. Pour over fruit and mix well to evenly coat.
4. Refrigerate for 4 hours or overnight to let flavors mingle.

Recipe Notes

*serving size 1 cup