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Mexican Fruit Salad with Chili Lime Seasoning

Mexican fruit salad with chili lime seasoning features pineapple, mango, jicama, and strawberries tossed with a lime-jalapeño Tajín dressing. Chill for at least 30 minutes so the fruit turns glossy and the citrus-spice flavor spreads through every bite.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 175
Ingredients Method Notes

Ingredients
  

Fruit base
  • 2 cup fresh pineapple chunks
  • 2 cup strawberries, halved
  • 2 cup fresh mango, cubed
  • 1 cup jicama, julienned
  • 0.5 red onion, thinly sliced
Chili lime dressing
  • 0.25 cup fresh lime juice
  • 1 tsp Tajín seasoning
  • 1 jalapeño, minced
Garnish
  • 0.25 Fresh cilantro for garnish

Method
 

Combine the fruit
  1. Add fresh pineapple chunks, strawberries, fresh mango, jicama, and red onion to a large mixing bowl and stir to distribute evenly. Keep the fruit pieces roughly similar in size so every forkful stays balanced.
Make the chili lime dressing
  1. Whisk fresh lime juice with Tajín seasoning and minced jalapeño until the spice is fully moistened and the mixture looks uniform. The dressing should smell bright and citrusy with a noticeable jalapeño heat.
Toss and chill
  1. Pour the lime-chili dressing over the fruit mixture and toss gently until the fruit glistens. Avoid overmixing so the strawberries don’t break down.
  2. Cover the bowl and let the salad chill for at least 30 minutes so the flavors meld. For best results, serve cold straight from the refrigerator.
Finish and serve
  1. Garnish with Fresh cilantro for garnish and serve immediately. Taste and adjust presentation as needed with a little extra lime juice if the flavor seems muted.

Notes

Pro tip: if your mango is very ripe and juicy, chill a little longer (up to 1 hour) so the dressing clings instead of pooling. Store covered in the refrigerator for up to 2 days; the fruit will soften slightly but still taste fresh. Freezing isn’t recommended because the jicama and strawberries can turn watery. For a dairy-free, gluten-free version, this recipe already fits naturally; just confirm your Tajín is free of any additives you avoid.