A Mexican Fruit Cup is the perfect dessert to beat the heat but still keep your taste buds satisfied. You can mix and match your favorite fruit, but the overall champion of this recipe is the chili-lime powder. It’s not your average chili powder. The lime and sweet chili flavors really balance out the sugary taste of the sweeter fruits. This seasoning is usually found in the produce section, and is also available in a low-sodium option.
Enjoy this dessert after you’ve prepared a dinner inspired by other Summer Fruits.
Makes 4-6 servings
|1 cup watermelon, cubed|
|1 cup pineapple, cubed|
|1 cup papaya, cubed|
|jicama, 5-7 pieces cut in long|
|1/4 cup fresh-squeezed lime juice|
|1 large lime, sliced to garnish|
|shredded coconut to garnish|
|chili-lime powder (usually in produce section)|
In a large bowl, mix together cubed fruit. Use hands or large utensils.
Pour in juice, covering all fruit in the bowl. Gently toss.
In a dessert bowl, pint glass, or mug, fill 3/4 way with mixed fruit.
Position 1-2 pieces of jicama in the bowl to where it is sticking up, almost like a flag pole.
Garnish each bowl with coconut shreds and lime.
Sprinkle about 2 tbsp of chili powder over fruit.