Mexican Fruit Cups with Chili-Lime Salt

Steps

1. Step 1

   Make the chili-lime salt: in a small bowl, stir together the chili powder, kosher salt, sugar, lime zest and cayenne, if using. Rub it between your fingers so the zest breaks up through the salt. Set aside.

   3 min

   • 2 tbsp chili powder (preferably Tajín-style or ground guajillo)
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 1 tsp lime zest
   • 1/4 tsp cayenne or ground chile de árbol
2. Step 2

   Peel the jicama thoroughly with a knife (the skin is tough and fibrous). Cut it into slabs about 1/2 inch thick, then into batons about 4 inches long and 1/2 inch wide, like thick french fries.

   6 min

   • 1 lb jicama
3. Step 3

   Trim the cucumber and cut it the same way into 4-inch batons, leaving the skin on. If the center is very seedy, cut those strips away.

   4 min

   • 1 English cucumber
4. Step 4

   Stand each mango on end and slice down either side of the flat pit to get two cheeks. Peel the cheeks and cut the flesh into thick spears. Trim any remaining flesh off the pit and save it for snacking.

   6 min

   • 2 ripe but firm mangoes
5. Step 5

   Cut the pineapple lengthwise into spears about the same size as the other batons.

   4 min

   • 1/2 pineapple
6. Step 6

   Stand the batons upright in 4 tall cups or wide glasses, mixing the fruit and vegetables so each cup gets some of everything. At this point you can cover and refrigerate for up to 8 hours.

   3 min

7. Step 7

   Just before serving, squeeze the juice of 2 limes generously over the cups, shower each with about 1 teaspoon of the chili-lime salt, and drizzle with chamoy or hot sauce if you like. Serve cold with the remaining lime wedges and extra salt on the side.

   2 min

   • 3 limes
   • 2 tsp chamoy or hot sauce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026