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. One of my favorite recipes is this 5 Cup Salad. It is simple, light and combines coconut, pineapple and mandarin oranges with sour cream and mini-marshmallows. Seriously, you’ve GOT to try it.
Great As A Side Dish Or A Dessert
They can often work as side dish or a dessert! I’ve got some awesome dessert fruit salad on this website. For instance, my Caramel Apple Salad is the perfect summer dessert recipe for any occasion! And this Pineapple Pretzel Salad mixes sweet and salty together perfectly!
There are just so many fun things you can do with Fruit Salad. Recently, I came across this Mexican Fruit Salad recipe that is really fun and different.
A Great Cinco De Mayo Recipe
This is a great idea for Cinco De Mayo! If you are looking for some other great recipes, check out my Mexican Street Corn Salad or my Crock Pot Mexican Casserole.
How To Make A 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:
- Add fruit to a large mixing bowl and mix well. Set aside.
- In a small bowl, add lime juice, honey, chili powder and salt. Mix well.
- Pour over fruit and mix well to evenly coat.
- Refrigerate for 4 hours or overnight to let flavors mingle.
- Squeeze an extra fresh lime wedge on tip before serving if desired.
What Other Fruit Can You Put In A Mexican Fruit Salad?
The real secret to this recipe is the chili dressing that goes on the fruit. So, if there is a particular fruit that you are not excited about, or a different fruit you’d like to try on it. Go for it! Some other fruits that may be fun to try are:
- Kiwis
- Mandarin Oranges
- Cuties
- Strawberries
- Blueberries
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 or melon for some added flair. Cool!
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
Instructions
-
Add fruit to a large mixing bowl and mix well. Set aside.
-
In a small bowl, add lime juice, honey, chili powder and salt. Mix well.
-
Pour over fruit and mix well to evenly coat.
-
Refrigerate for 4 hours or overnight to let flavors mingle.
Recipe Notes
*serving size 1 cup
RK says
Love this fruit salad. Different & delightful, goes well w/grilled meats & veggies. It’s fun to make in the winter as a pick-me-up on gray, cold days.
Kathy says
Yay! Thanks for the feedback and the comment!