Mexican Summer Fruit Salad, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Mexican Summer Fruit Salad

Cuisine: American
Prep Time: 35 minutes
Servings: 8 servings
This fresh Mexican summer fruit salad is simply delicious and should be on your next barbeque and cookout menu!

This Mexican summer fruit salad reminds me of the many plates of fruit I enjoyed as a kid. The fruit was typically dressed with fresh lime juice and chile limón powder. Besides jicama, pineapple, mango and cucumber, you can also add watermelon and coconut. A simple and easy chile lime vinaigrette transforms this plate of fruit into a refreshing salad. Don't forget the fresh garnish of cilantro to make this salad complete. Serve this Mexican summer fruit salad simply by tossing all of the ingredients in a bowl. Or arrange the fruit on a platter dressed with this fresh vinaigrette and cilantro.

Ingredients

  • For the Chile Lime Vinaigrette
  • 1/3 cup fresh lime juice
  • 1/3 cup Grapeseed or light olive oil
  • 3 tablespoons agave nectar
  • tablespoons Chile limon powder
  • 1 red Fresno chile pepper stem and seeds removed; finely diced
  • salt to taste
  • For the Salad
  • 1 small jicama peeled
  • 2 large mango peeled
  • 1/2 medium fresh pineapple cored and peeled
  • 1 English cucumber peeled
  • 2 tablespoons cilantro

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Directions

  1. In a jar with a lid, add all of the ingredients for the chile lime vinaigrette. Secure the lid and shake well to combine. Taste for salt and set aside.
  2. Slice the jicama, mango and pineapple into equal-size strips a french fry shape. Slice the cucumber into half-moon shapes. Arrange the fruit on a large platter or you can simply toss together in a large bowl. Pour the dressing over the top and garnish with fresh cilantro and extra chile limón seasoning, if desired.Slice the jicama, mango and pineapple into equal-size strips a french fry shape. Slice the cucumber into half-moon shapes. Arrange the fruit on a large platter or you can simply toss together in a large bowl. Pour the dressing over the top and garnish with fresh cilantro and extra chile limón seasoning, if desired.

Chef Notes

Whenever preparing any kind of salad, make it easy to eat by slicing the ingredients into sizes that are thin or smaller and not chunky. This salad is delicious if you let it marinate overnight in the dressing. Cover it with plastic wrap directly onto the surface of fruit until ready to serve. Toss before serving.

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