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.)
- 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
- 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.)
- 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.)
- 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.