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Mexican Fruit Salad with Chili Lime Seasoning

Mexican fruit salad with chili lime seasoning featuring a vibrant mix of fresh pineapple, strawberries, mango, jicama, and red onion tossed in a lime-jalapeño dressing. The citrus and spice cling to juicy fruit after a 30-minute chill for bold, refreshing flavor.
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Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 160
Ingredients Method Notes

Ingredients
  

Fruit salad 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
  • 1 Fresh cilantro for garnish

Method
 

Combine the fruit
  1. Add the pineapple, strawberries, mango, jicama, and red onion to a large mixing bowl and stir to distribute evenly.
  2. Spread the fruit mixture into an even layer in the bowl so the dressing coats everything more uniformly.
Make the chili lime dressing
  1. In a small bowl, whisk the lime juice, Tajín seasoning, and minced jalapeño until the seasoning dissolves and the mixture looks evenly speckled.
Toss and chill
  1. Pour the lime-chili dressing over the fruit and toss gently until all pieces are lightly glossy.
  2. Cover and chill the salad for at least 30 minutes so the flavors meld.
Serve
  1. Right before serving, garnish with fresh cilantro and serve cold.

Notes

For the best texture, cut all fruit into similar bite-size pieces and aim to slice the jicama and red onion thin so they soften slightly during the chill. Store covered in the refrigerator for up to 2 days; the fruit will release more juice over time, but it stays tasty. Freezing is not recommended. For a dairy-free and vegan-friendly version, this recipe already fits naturally; if you want less heat, use half the jalapeño or substitute a pinch of chili powder for the jalapeño.