[typography font="Homemade Apple" size="22" size_format="px"]I don’t know about you, but the warm summer weather makes me crave the refreshing taste of fruit![/typography]
I’m fortunate to live close to many fresh fruit stands, and on my way home yesterday I bought the freshest, sweetest assortment of white peaches, nectarines, papayas, mangos and cucumbers. At home, with my bag of goodies, I decided to make my version of the ultimate Mexican fruit salad. The inspiration for this refreshingly delicious snack comes from the outdoor Mexican fruit stands, or "puestos de frutas", that serve fresh fruit with a pinch of chili powder, salt and lime juice {my favorite snack when visiting Mexico!}.
If you’re tired of the “standard fruit salad” {with melon, watermelon, grapes and bananas} then this recipe is for you. I’ve made this salad several times, with various fruit combinations, and it never fails to please. It’s a truly sublime concoction. You get the exotic sweetness from the seasonal fruits {papaya & white peaches}, the crunchiness from the cucumbers, the subtle spiciness from the chili powder and the acidity from the lime juice.
{Fresh Papaya}
{I love the color combination of the chopped fruit & my handmade tablecloth from Mexico}
{My grandmother's chile powder: chili flakes, cayenne pepper & chile ancho powder}
It’s a healthy snack alternative and I love that it’s so easy to make! Be prepared to share with everyone and watch it disappear! If you want some for yourself, make extra. That way you can still have fruit salad for breakfast {maybe with a warm slice of banana bread and a big, steaming cup of tea?}. Yes, please!
Mexican Fruit Salad
Ingredients:
Serves 4 people
- 1 Papaya
- 2 Mangos
- 4 White Peaches
- 1 Cucumber
- 3 Nectarines
- Lime juice
- Salt to taste
- *2 pinches of chili powder
- Optional: a splash of Tapatio sauce
*You can find the chile powder at most supermarkets & Latino stores
Directions:
Prepare the fruit. Slice up the fruits and cucumber into semi-big pieces and spears— {In Mexico this is street food, often eaten with your fingers}. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.
Assemble the salad. Place the fruit in a large bowl. Squeeze the juice {of one lime} over it and season generously with salt and chili powder. Stir gently and keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately and enjoy! Ole!
