Mexican Fruit Cups
Ingredients
- 2 mangoes, peeled, seeded and cut into spears or cubes (about 2 cups)
- 1 small pineapple, peeled, cored and cubed (about 4 cups)
- 1 jicama, peeled and cut into spears or cubes (about 2 cups)
- 1/2 small seedless watermelon, peeled and cut into spears or cubes (about 4 cups)
- 2 seedless cucumbers, English cucumbers, cut into spears
- Tajin seasoning, to taste (about 1/2 teaspoon per cup)
- Chamoy sauce, to taste (about 1 tablespoon per cup)
- 2 medium limes, plus more, cut into wedges for serving
Instructions
- Place fruit in a large bowl.
- Drizzle the fruit with lime juice to taste (I use one half of a lime, plus more - cut in wedges to garnish the fruit cups). Toss gently to combine.
Distribute the fruit evenly into serving cups.
- Top each cup with a drizzle of chamoy sauce, a sprinkle of Tajin seasoning and garnish with a small lime wedge (optional). Serve.
Notes
- Fruit Swaps: Use cantaloupe, papaya, melon, fresh coconut, oranges and/or kiwi.
- Cucumber: I prefer English cucumber as they are seedless but any type of cucumber can be used. You can peel the cucumbers or keep the skin on.
- Yield: We were able to get 8 servings when using small (8-ounces) individual cups.
- Make-ahead: Store the cut fruit in an airtight container, in the refrigerator for up to 2 days. Add the lime juice about 4 hours before serving (this may prevent browning). Add chili-lime seasoning (tajin) and chamoy right before serving.
- Storing: Store leftovers in an airtight container in the fridge for 1-2 days.
Nutrition
Calories: 215 kcal, Carbohydrates: 54 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 0.2 g, Sodium: 9 mg, Potassium: 759 mg, Fiber: 8 g, Sugar: 38 g, Vitamin A: 2322 IU, Vitamin C: 114 mg, Calcium: 62 mg, Iron: 2 mg
