Mexican Fresh Fruit Cups Recipe with Chamoy Chili Mix

Mexican Fresh Fruit Cups

Cuisine: Mexican
Prep Time: 35 minutes
Cook Time: 7 minutes
Servings: 6-8 servings
Fresh fruit topped with homemade chile limón seasoning is perfectly refreshing on a warm day!

There is nothing better on a warm day than oversized Mexican fresh fruit cups with extra lime and chile limón powder! Besides churros and crunchy chicharrones with salsa, the fruta fresca (fresh fruit) was one of my favorite antojitos (snacks) while we strolled through the swap meets in California. But because there were eight of us, my parents would often purchase the fruit and we would prepare our own Mexican fresh fruit cups at home. If you are lucky enough to live in an area where chile limón powder is available, that's great! Some of us are not as fortunate and have to make our own! Rather than go without it, I prepared a small batch with some staple ingredients. Basically, chile limón powder consists of ground dried chiles, citric acid and salt. The dried chiles are readily available in most markets these days. The citric acid, or sour salt, as it may labeled, is most times near the canning jars and spices at the market. And you don't need much. A little goes a long way!

Ingredients

  • For the Chile Limón Seasoning
  • 1 cup dried chile de árbol or chile japonés
  • 1 chile ancho torn into pieces
  • 3/4 teaspoon citric acid (sour salt)
  • kosher salt to taste
  • You Will Also Need
  • 1 small to medium jicama peeled
  • 1/2 fresh pineapple
  • 1/3 small watermelon (about 2 cups)
  • 2 fresh mango peeled
  • 2 cucumbers peeled
  • 1/2 cup shaved coconut
  • 4 limes sliced into wedges
  • chamoy salsa to taste
  • salt to taste

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Directions

  1. Remove any stems from the dried chiles if they have any. Also remove the seeds from the peppers. Add the dried chiles to a skillet. Heat to medium/low heat and cook for 5 to 7 minutes, turning often. You just want the peppers to become slightly aromatic and dry out a little more.
  2. In batches, grind the peppers to a fine consistency using a spice grinder or coffee-bean grinder. (I use my coffee grinder for spices only.)
  3. Combine the ground-up chiles with sour salt and kosher salt to taste. Store in an airtight container. Makes about 1/2 cup.
  4. Slice the fruit in skinny spears, diced or in chunks. Divide into 6-8 large disposable cups. Top with coconut. Squeeze on fresh lime juice. Season with chile limón and chamoy salsa to taste. If you cannot find chamoy, try Cholula with Lime, one of Cholula salsa flavors.Slice the fruit in skinny spears, diced or in chunks. Divide into 6-8 large disposable cups. Top with coconut. Squeeze on fresh lime juice. Season with chile limón and chamoy salsa to taste. If you cannot find chamoy, try Cholula with Lime, one of Cholula salsa flavors.

Chef Notes

I keep an extra coffee grinder just for chiles and spices. They are fairly inexpensive, so I would suggest using it only for spices. To clean the grinder, add a couple pieces of torn bread and grind them down. This will clean all or most of the spices left behind. Chamoy salsa can be found in most markets that carry a wide variety of authentic Mexican products.

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