Mexican Chili-Lime Fruit Cups Are the Season’s Freshest Snack

You’ve likely seen colorful fruit cups like these at your favorite Mexican market; they make an ideal afternoon snack. Seasoned with the much-loved Tajín blend of lime, chiles, and salt, they’re an irresistible combination of savory and sweet. Here, we mix the spices ourselves. It takes only a few minutes, and you can keep the blend on hand for several weeks. We’ve included many of our favorite fruits and vegetables here, but this stuff is seriously good on almost everything. Try it with any kind of melon, stone fruits, apples, tomatoes, bananas, berries, and even avocados.

Chili-Lime Mexican Fruit Cups Recipe 

Serves 10

Shopping list
For the spice blend:
1 tablespoon pink peppercorns
2 teaspoons Aleppo chile flakes
2 teaspoons kosher salt 
1 teaspoon sumac
1 teaspoon chipotle chile powder

For fruit cups: 
1 organic mango
1 small organic jicama 
1 organic pineapple
3 organic Persian cucumbers
1 small organic watermelon
2 large organic limes

Tools
Rolling pin, optional, 2 small bowls, peeler, optional, fine-mesh strainer, large bowl

1. Make the spice blend

  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the pink peppercorns.

In a small bowl, stir together the pink peppercorns, Aleppo chile, salt, sumac, and chipotle chile powder. 

2. Prep the fruit

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the fruit into ½-inch-thick sticks.
  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
  • Trim the top and end from the pineapple; cut away the peel, then cut the flesh away from the peel into quarters. Cut the flesh into ½-inch-thick sticks.
  • Peel the cucumbers, if desired; cut the cucumbers in half lengthwise then into ½-inch-thick sticks. 
  • Remove the rind from the watermelon; cut the fruit into quarters, then cut the fruit into ½-inch-thick sticks. 
  • Zest and juice the limes. 

3. Assemble the fruit cups 
In a large bowl, toss together the mango, jicama, pineapple, cucumbers, and watermelon. Add the lime zest and juice and toss to combine. Sprinkle with as much spice blend as you like and toss to coat.

Serve
Transfer the fruit to pint glasses and serve.

Chef’s Tip: For single servings: Toss every cup of cut fruit with ½ teaspoon spice blend. If you like your fruit chilled, store the seasoned fruit in a covered container in the refrigerator for at least 2 hours (or up to overnight) before serving. 

Nutrition per serving: Calories: 230, Protein: 4g (8% DV), Fiber: 7g (28% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 400mg (17% DV), Carbohydrates: 59g (20% DV), Total Sugars: 49g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.

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