Fruit Chop with Lime, Honey and Chili
Fruit salad, but it went on vacation to Mexico.
- Time
- 15 MIN
- Serves
- 4
- Skill
- BUTTER KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Warm
- Protein
- No cooked protein
Street vendors all over Mexico sell cups of cut fruit with lime juice, salt and chile powder, and once you have had fruit that way, plain fruit salad seems to be missing something. The salt and chile make the fruit taste sweeter, not hot. Use whatever is ripe; the dressing is the recipe.
The lineup
- 1 ripe mango, diced
- 1 pint strawberries, hulled and quartered
- 2 kiwis, peeled and diced
- 1 container (6 oz) blueberries
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp chili-lime seasoning, such as Tajin, plus more for the top
- Pinch of salt
The chop
- Whisk the lime juice, honey, chili-lime seasoning and salt in the bottom of the bowl.
- Add all the fruit and toss gently.
- Taste, then add lime or honey until it tastes right to you.
- Dust the top with a little more seasoning.
The extras
Dodge the Carbs
Use the strawberries and blueberries only, and skip the honey. Berries are the lowest-sugar fruits.
Beef It Up
Spoon it over plain Greek yogurt or cottage cheese.
Future You
Keeps 1 day in the fridge. Berries soften after that.
Show Off
Add a handful of torn mint and diced jicama for crunch.
Flavor Bomb
Swap the honey for Hot Honey, or add a splash of chamoy if you can find it.
Heat Dial
Mild: leave out the chili-lime seasoning and use a pinch of salt. Warm: as written. Hot: a pinch of cayenne and Hot Honey.
Psst
Butter Knife cooks can make all of this except the mango, which needs a sharp knife and a grown-up.
