Go Back

Mexican Fruit Salad

A vibrant, flavorful fruit salad featuring a mix of fresh fruits and a zingy Tajin-lime dressing. Perfect for cookouts or as a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Fruits
  • 4 cups watermelon, cubed (seedless) Choose seedless for easier prep.
  • 2 cups cantaloupe, cubed Balance the bolder flavors.
  • 2 large mangos, peeled and diced Ensure they're ripe.
  • 2 cups fresh pineapple, cubed Fresh is better than canned.
  • 1 medium cucumber, sliced or diced Peel if desired.
  • 1 cup jicama, peeled and cubed Adds a crunchy texture.
Dressing and Garnishes
  • 2 tablespoons Tajin seasoning Adjust to taste.
  • 2 large limes, juiced About 4 tablespoons of juice.
  • 1 cup strawberries or blueberries Optional for added sweetness.
  • to taste fresh mint leaves to garnish Optional, adds freshness.

Method
 

Preparation
  1. Wash and dry all fruits and vegetables thoroughly.
  2. Cut watermelon into quarters, remove the rind, and cube it into 1-inch pieces. Place in a large mixing bowl.
  3. Slice cantaloupe in half, scoop out the seeds, and cube the flesh into 1-inch pieces before adding to the bowl.
  4. Peel and dice the mango, removing the pit, and add to the mixing bowl.
  5. Prepare fresh pineapple by slicing the top, bottom, and sides, removing the core, and dicing the flesh. Add to the bowl.
  6. Peel jicama, slice into slabs, and cube it. Add to the bowl.
  7. Slice cucumber as desired and add to the mixing bowl.
  8. Roll the limes on the countertop, cut in half, and squeeze the juice over the fruit in the bowl.
  9. Sprinkle Tajin seasoning over the fruits and toss gently to combine without mashing.
Serving
  1. Refrigerate the salad for 10-15 minutes before serving to allow flavors to meld.
  2. Garnish with fresh mint leaves if desired, then serve cold.

Notes

Use ripe fruits for best flavor. Store leftovers in an airtight container for 1-2 days.