Mexican Fruit Salad
This Mexican fruit salad is loaded with fresh summer fruit and tossed in a zesty chili lime dressing. It's the perfect salad to take to a BBQ on a hot summer's day. It also makes an excellent side dish to serve with tacos , quesadillas or enchiladas. Or, serve it at the end of a meal as the perfect summer dessert.
Ingredients
- 2 cups pineapple diced
- 2 cups watermelon made into balls
- 1 cup mango diced
- 1 cup papaya diced
- 1 cup kiwi cut into triangles
- 1½ cup blueberries
- 2 limes juiced
- 2 tablespoons of maple syrup or agave nectar
- 2 teaspoons Tajin
- ¼ cup of chopped fresh mint leaves
Instructions
- Wash all the fruits and prepare them by peeling and cutting them into small pieces. Place them in a large mixing bowl.
- Squeeze the lime juice over the fruit and drizzle the maple syrup on top. Sprinkle the Tajin over the fruit. Toss gently to coat it with the lime and maple and seasoning.Sprinkle
- Add the chopped fresh mint leaves to the fruit mixture and mix well.
- Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- When ready to serve, give the fruit salad a final toss and divide it into serving bowls or cups.
- Garnish with a few more mint leaves and serve immediately.
Notes
Storage Instructions:
Transfer the fruit salad to an airtight container. You can use a plastic container with a lid or a glass bowl with a tight-fitting lid. Store the fruit salad in the refrigerator for up to three days.
Nutrition
Calories: 200kcalCarbohydrates: 51gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 10mgPotassium: 511mgFiber: 7gSugar: 37gVitamin A: 1464IUVitamin C: 131mgCalcium: 75mgIron: 1mg
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