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Mexican Fruit Salad with Chili Lime Seasoning

Mexican fruit salad with chili lime seasoning—an ultra-fresh mix of pineapple, strawberries, mango, and crunchy jicama tossed in a lime-jalapeño Tajín dressing. Chill to let the citrus and spice cling to every bite for a vibrant, glistening finish.
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Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fruit base
  • 2 cup fresh pineapple chunks
  • 2 cup strawberries, halved
  • 2 cup fresh mango, cubed
  • 1 cup jicama, julienned
  • 0.5 red onion, thinly sliced
Chili lime dressing
  • 0.25 cup fresh lime juice
  • 1 tsp Tajín seasoning
  • 1 jalapeño, minced
To finish
  • 1 fresh cilantro for garnish

Equipment

  • 1 mixing bowl

Method
 

Combine the fruit
  1. Add the pineapple, strawberries, mango, jicama, and red onion to a large mixing bowl, arranging them so the colors are evenly distributed.
Make the chili lime dressing
  1. Whisk the fresh lime juice with Tajín seasoning and minced jalapeño until the seasoning dissolves and the mixture looks uniformly speckled.
Toss and chill
  1. Pour the lime-chili dressing over the fruit mixture and toss gently to coat every piece with a light glossy sheen.
  2. Cover and chill the salad for at least 30 minutes in the refrigerator so the flavors meld and the fruit feels refreshingly cold.
Serve
  1. Sprinkle with fresh cilantro and serve cold for a bright finish with an herbal aroma.

Notes

For best texture, keep the jicama julienne crisp and chill the salad in a covered container; it stays fresh in the refrigerator for up to 2 days (freezing not recommended as the fruit and onion soften). For a lower-heat version, use half the jalapeño or remove the seeds before mincing to keep the chili-lime flavor while reducing spiciness.