A refreshing treat particularly popular in street food scenes across Mexico, the Mexican Fruit Cup is not just a simple blend of fruits. It’s elevated with zesty lime, a sprinkle of salt, and chili powder to create a symphony of flavors that dance between sweet, tangy, and spicy. Here’s how to prepare this tantalizing treat featuring mango and watermelon.
- 2 ripe mangoes, peeled and cubed
- 2 cups of watermelon, cubed
- 1 lime, juiced
- Salt, to taste
- Chili powder (like Tajín), to taste
- Optional: Other fruits like jicama, cucumber, or pineapple, cubed
- Optional: Freshly chopped cilantro or mint for an aromatic touch
- Optional: Cotija cheese or queso fresco for a savory twist
- Prepare the Fruits: Start by peeling the mangoes. Slice off the sides, avoiding the pit, and then cut the flesh into cubes. Cube the watermelon similarly. If you’re including other fruits, prepare them as well.
- Assemble: In individual cups or a large serving bowl, layer the mango and watermelon cubes. If you’re using additional fruits, layer them in between.
- Seasoning: Drizzle the fresh lime juice over the fruits. Then, sprinkle a pinch of salt and chili powder over the top. The amount of chili powder can be adjusted based on your heat preference.
- Garnishing: For a more complex flavor profile, sprinkle freshly chopped cilantro or mint over the fruits. If you’re looking for a salty, savory twist, crumble some Cotija cheese or queso fresco on top.
- Serve: Serve the fruit cups immediately for the most refreshing experience. If not serving immediately, you can refrigerate them for a short while, but try to consume them the same day to enjoy the freshness of the fruits.
- You can use a melon baller for the watermelon to create small, round, bite-sized pieces.
- For an extra kick, you can also add a splash of hot sauce or a squeeze of extra lime.
The Mexican Fruit Cup is a unique combination of sweet, salty, and spicy makes it a crowd-pleaser. Enjoy this burst of flavors and colors!
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