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Fresh Mexican fruit salad with mango, pineapple, cantaloupe, honeydew, and watermelon tossed in lime juice and chili lime seasoning – sweet, tangy, and perfect for summer.
This Mexican fruit salad is what summer dreams are made of – fresh, juicy chunks of mango, watermelon, pineapple, cantaloupe, and honeydew tossed with lime juice and a generous sprinkle of chili lime seasoning like Tajín. It’s sweet, tangy, a little spicy, and totally irresistible.
I remember getting cups of this from street vendors whenever we visited my grandma and grandpa in Zacatecas. They’d pack the fruit into little plastic cups, squeeze fresh lime over the top, and shake on chili powder until it coated every bite. It was the ultimate refreshing snack, especially on hot afternoons.
It’s super easy to make at home and perfect for cookouts, parties, or just keeping in the fridge for snacking. Trust me, it won’t last long.
And if you’re planning a full spread, try pairing it with other street food favorites like esquites, bionicos, raspados, or a creamy bowl of fresas con crema.
Ingredients You’ll Need
- Watermelon: Juicy, refreshing, and sweet. If it’s out of season, just add more cantaloupe or honeydew.
- Cantaloupe: Adds a sweet and slightly floral taste. A summer classic.
- Honeydew melon: Mild compared to cantaloupe, but equally as sweet and delicious.
- Pineapple: Tangy and sweet with that little tropical zing.
- Mango: Adds a creamy texture and ultra-sweet and tropical flavor. Honestly, you can never have too many mangoes. The more, the better.
- Lime juice: Brightens everything up and ties it all together. Fresh is best.
- Chili lime seasoning: The star ingredient for Mexican fruit salad. It adds a tangy, salty, and tiny hint of spice that brings out all the sweet flavors of the fruits. You can use the classic Tajín or my personal favorite from Simply Organic.
How to Make Mexican Fruit Salad
Toss it all together. Add all your chopped fruit to a big bowl with the lime juice and gently mix.
Sprinkle with chili lime seasoning (as much or as little as you like). Serve it right away or refrigerate and chill until you’re ready to serve.
How to Make It Your Own
- Add chamoy: Use homemade chamoy or your favorite store-bought variety for an extra sweet and tangy taste. I like to add a drizzle to my individual portion.
- Add creaminess: Add a drizzle of sweetened condensed milk for a creamy and extra sweet taste. This works especially well when the fruit doesn’t turn out to be as sweet as you had hoped.
- Swap the chili lime seasoning: Use a pinch of cayenne or chili powder and a sprinkle of flaky sea salt for a similar taste.
- Add some crunch: Add 1 cup of peeled and diced jicama and 1-2 diced cucumbers for a crisp and crunchy texture.
- Add more fruits: Tropical fruits like kiwis, papayas, or even strawberries make great additions or swaps for any of the fruits used in this salad.
Picking the Best Fruit
The key to making simple recipes like this stand out is to use the ripest and sweetest fruit. Here’s how to choose them:
- Watermelon: Look for lots of webbing, dull dark green color, round shape, and a dark yellow field spot on the bottom.
- Cantaloupe: Look for a slightly sweet smell and some give when pressed down. It should not be hard like a watermelon.
- Honeydew: Look for a creamy yellow color and slightly sweet smell.
- Pineapple: A golden yellow color is a sign of a ripe pineapple. If you tug on the leaves and they come off easily, then it’s ready to eat.
- Mango: A ripe mango should smell sweet and feel soft. Focus on smell and texture rather than color.
More Street Food Favorites
- Paletas de Fresa
- Horchata
- Elotes (Mexican Street Corn)
Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Mexican Fruit Salad
Ingredients
- 5 cups diced watermelon (about ½ medium)
- 4 cups diced pineapple (about 1 medium)
- 4 cups diced honeydew (about 1 medium)
- 3 cups diced cantaloupe (about ½ large)
- 2 cups diced mango (about 2 large)
- 1 lime, juiced (about 2 tablespoons)
- Chili lime seasoning, to taste (like Tajín)
Instructions
- Add the diced watermelon, pineapple, honeydew, cantaloupe, mangoes, and lime juice to a large bowl. Toss together to coat.
- Sprinkle fruit with chili lime seasoning and serve immediately.
Notes
- Make ahead: You can make this up to a day in advance. Leave off the chili lime seasoning until right before serving.
- Prep tip: Chop the fruits into the same size to make it easier to eat.
- Storage: Place in an airtight container and refrigerate for up to 2 days for optimal freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in May 2022 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Everything looks simple and delicious, thank you so much for sharing, I’m a a extremely busy, tired, healthcare worker, anything to make my like easier and still have delicious food.
Hi Mary! We’re so glad you enjoy our recipes! Thank you so much for all you do as a healthcare worker!