Mexican Fruit Cups With Lime and Chili Salt

Instead of fast food, try fast fruit!

The Mexican street-snack tradition of spicy fruit cups beats the old routine of picnic watermelon. (Experiment with all kinds of veggie sticks. We love sprinkling crudités with cumin, coriander, and fennel.)

Total Time:
Level: Easy
Serves: 4


  • 1 tbsp. chili powder (such as ancho) or ground dried chile (such as New Mexican)
  • 1 tbsp. coarse salt
  • 1/4 mini watermelon, sliced into spears
  • 1/2 small pineapple, peeled, cored, and sliced into spears
  • 1/2 jicama, peeled and sliced into ½-inch-thick sticks
  • 1 large mango, peeled, pitted, and sliced into spears
  • 1 cucumber, sliced into spears
  • 2 large limes, cut into wedges


  1. Mix chili powder and salt in a small canister. (Chili salt can be made ahead and kept at cool room temperature for 6 weeks. An empty spice jar with a resealable shaker top works well for this.)
  2. Arrange watermelon, pineapple, jicama, mango, cucumber, and limes in four large cups or plastic bags, dividing them into equal portions. (Fruit cups can be made 1 day ahead; keep them refrigerated.)
  3. Squeeze limes over fruit and season with a couple pinches of chili salt. Fine to eat with your fingers!

180 cal, 1 g fat (0 g saturated), 3 g protein, 46 g carb, 29 g sugar, 7 g fiber, 127 mg sodium, 0 mg cholesterol per serving

This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.

Adapted from The Portable Feast: Creative Meals for Work and Play. Copyright © 2016 by Jeanne Kelley. Published by Rizzoli New York. Images copyright © 2016 by Ann Cutting.

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