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Spiced Mexican Fruit Salad with Crema
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Spiced Mexican Fruit Salad with Crema
Ingredients
Substitution
Note
- 2 cups watermelon, cut 1/2-inch pieces
- 1 cup Persian cucumbers, peeled and cut 1/2-inch pieces
- 1 cup jicama, cut 1/2-inch pieces
- 1.5 cups mango, cut 1/2-inch pieces
- 1/2 cup dried pineapple, cut 1/2-inch pieces
- 1/2 cup dried mango, cut 1/2-inch pieces
- 2 limes
- 2 tbsp cilantro, finely chopped/minced
Spices
- 2 tsp chili pepper powder (NOT chili powder)
- 2 tbsp Tajin
Crema
- 1/2 cup Mexican sour cream (crema)
- 1/4 cup 2% Greek yogurt
Garnish
- cilantro, mint, crema
Steps
Step 1
Cut each fruit, the cucumber, and the jicama into 1/2-inch cubes. Keep them grouped by ingredient on the cutting board.
Step 2
For best results – One ingredient at a time, sprinkle some chili pepper over the cubes and gently toss on the board to coat. Toss the drier ones first (jicama, pineapple, mango, dried mango) and finish with watermelon and cucumber so the spice doesn’t slide off. Transfer each batch to a large mixing bowl as you go.
DO NOT USE MORE than 2 tsp unless you want.
Step 3
Add the lime juice and cilantro. Gently fold everything together. Taste and adjust. More lime if it’s flat, more spice if you want more heat.
Step 4
Whisk the Mexican crema and Greek yogurt together. Add warm water a tablespoon at a time until it’s pourable.
Step 5
Plate the salad. Drizzle the crema over the top. Garnish with shredded mint, chili pepper, and/or tajin.
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Spiced Mexican Fruit Salad with Crema
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INGREDIENTS
- 2 cups watermelon, cut 1/2-inch pieces
- 1 cup Persian cucumbers, peeled and cut 1/2-inch pieces
- 1 cup jicama, cut 1/2-inch pieces
- 1.5 cups mango, cut 1/2-inch pieces
- 1/2 cup dried pineapple, cut 1/2-inch pieces
- 1/2 cup dried mango, cut 1/2-inch pieces
- 2 limes
- 2 tbsp cilantro, finely chopped/minced
Spices
- 2 tsp chili pepper powder (NOT chili powder)
- 2 tbsp Tajin
Crema
- 1/2 cup Mexican sour cream (crema)
- 1/4 cup 2% Greek yogurt
Garnish
- cilantro, mint, crema
INSTRUCTIONS
-
Cut each fruit, the cucumber, and the jicama into 1/2-inch cubes. Keep them grouped by ingredient on the cutting board.
-
For best results – One ingredient at a time, sprinkle some chili pepper over the cubes and gently toss on the board to coat. Toss the drier ones first (jicama, pineapple, mango, dried mango) and finish with watermelon and cucumber so the spice doesn’t slide off. Transfer each batch to a large mixing bowl as you go.
DO NOT USE MORE than 2 tsp unless you want.
-
Add the lime juice and cilantro. Gently fold everything together. Taste and adjust. More lime if it’s flat, more spice if you want more heat.
-
Whisk the Mexican crema and Greek yogurt together. Add warm water a tablespoon at a time until it’s pourable.
-
Plate the salad. Drizzle the crema over the top. Garnish with shredded mint, chili pepper, and/or tajin.
Nutrition per serving
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