If we could, we’d pay a daily visit to the fruit cart vendor inside Latin American grocery El Torito for a cóctel de frutas. Since that’s just summer dreamin’, we have to get by with making the Mexican fruit salad at home as often as possible.
INGREDIENTS
2 mangoes, peeled, pitted and cut into spears
3 cups pineapple, cut into chunks
3 cups cantaloupe, cut into chunks
1 cucumber, peeled, seeded and cut into spears
1 medium-size jicama, peeled and cut into spears
Juice of 2 limes
Salt to taste
Ancho chile powder to taste
Sriracha (optional)
PREPARATION
• Add the sliced mango, pineapple, cantaloupe, cucumber and jicama to a large bowl.
• Squeeze the fresh lime juice over the produce, then season with salt and a generous of amount of ancho chile powder.
• For an extra kick, add a squirt of red-hot sriracha.
• Want the salty street fare look? Put it all in an 8-ounce to-go cup.
This article appears in August 2012.