Recipe courtesy of Katie Lee Biegel

Mexican-Style Fruit Salad

Name: Mexican-Style Fruit Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups cubed mango; 2 cups cubed papaya; 2 cups cubed pineapple; 2 cups cubed watermelon; 1 cup English cucumber chunks; 1/2 cup unsweetened coconut flakes; 2 oranges, sliced into wheels; Juice of 1 lime; Chile-lime salt, such as Tajin, to taste

1 Review

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

173

Total Fat

5

Saturated Fat

4

Carbohydrates

34

Dietary Fiber

5

Sugar

25

Protein

3

Cholesterol

0

Sodium

9

Total: 20 min
Active: 20 min

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Ingredients

2 cups cubed mango

2 cups cubed papaya

2 cups cubed pineapple

2 cups cubed watermelon

1 cup English cucumber chunks

1/2 cup unsweetened coconut flakes

2 oranges, sliced into wheels

Juice of 1 lime

Chile-lime salt, such as Tajin, to taste

Directions

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

Show: The Kitchen

Episode: Family Style: Summertime Faves with a Twist

Mexican-Style Fruit Salad

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