Ever stroll through a busy street market in Mexico or soak up the sun on a lively beach? If you have, chances are you’ve seen those cheerful, rainbow-hued fruit cups stacked high with fresh produce, lime, and a spicy kick. Those beauties? They’re called Vasos de Frutas, or Mexican Fruit Cups.
This recipe brings that bold, vibrant flavor straight into your kitchen. It’s quick, healthy, and an absolute flavor bomb. Sweet? Check. Tangy? For sure. Spicy? Oh yeah. Whether you’re hosting a backyard BBQ or need a refreshing pick-me-up on a warm day, these fruit cups are here to wow.
The Basics
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: Makes 4 (but you can double, triple, or go wild for a crowd!)
- Difficulty: Super easy—great for anyone, no chef skills required.
What You’ll Need
- A cutting board
- A sharp knife
- Measuring cups (but eyeballing works too)
- 4 serving cups (plastic or glass—your call!)
Bonus Tip: If you’re prepping ahead, store peeled and chopped fruits in airtight containers in the fridge for up to 2 days. Just save the final assembly for later so everything stays crisp and fresh.
Ingredients
Fruits (or mix-and-match!)
- 1 large mango: Peeled and sliced. Sub mango for papaya if you’re feeling adventurous.
- 2 oranges: Cubed (or swap for grapefruit if you like it tangy!).
- Half a pineapple: Diced into juicy chunks. Kiwi or honeydew work too for a fun twist.
- 1 jicama: Peeled and chopped. No jicama? Cucumber has the crunch you need.
- 4 cups watermelon: Cut into bite-sized cubes. Or go for cantaloupe when watermelons aren’t in season.
- 2 cucumbers: Sliced into spears. Want extra crunch? Keep the peels on.
The Extras (a.k.a. the flavor magic)
- Tajín or chili powder: For that tangy, spicy punch.
- Chamoy or hot salsa (like Valentina): Drizzle away. No Chamoy? No worries—mix apricot jam with lime juice and chili powder for a quick DIY version.
- 3 limes: For squeezing and garnishing—don’t skip the lime, it’s the star.
How to Make It
1. Chop Your Fruits
Peel everything and cut it into cubes or spears, depending on your vibe. Keep the sizes roughly the same so every bite is a perfect blend of sweet and juicy.
Tip: Avoid mushy fruits—this is all about crisp and vibrant textures.
2. Layer It Up
Grab your cups and start layering. Mango, orange, pineapple, jicama, watermelon, cucumber—repeat. Want extra flavor? Drizzle a bit of Chamoy at the bottom of the cup before layering.
3. Lime It Up
Squeeze fresh lime juice all over your beautifully layered fruit. This step is key—it ties all the flavors together and makes everything pop.
Pro Tip: Keep this part right before serving. Trust me, no one likes soggy fruit!
4. Sprinkle & Drizzle
Hit each cup with a sprinkle of Tajín or chili powder. If you’re into heat, drizzle Chamoy or salsa on top. Want less spice? Go easy on the Tajín, or leave it on the side for guests to add their own.
5. Garnish & Serve
Stick a lime wedge on the side for flair, grab some forks or toothpicks, and dig in.
What to Look For: The fruit should shine with lime juice, and the Tajín should give it that irresistible pop of color.
Easy Customizations
Make It Your Own:
- Spice Level: Mild? Skip the Tajín. Bold? Add extra Chamoy or minced jalapeños.
- Simple vs. Fancy: Keep it basic with watermelon and mango for a snack, or dress it up with dragon fruit for special occasions.
- Seasonal Swaps: Winter? Think apples, pears, or blood oranges.
Serving & Storing
- Best Served With: Pair with elotes (Mexican-style corn) or chips and guac for a full-on fiesta.
- To Store: Leftover fruit? Toss it in the fridge in airtight containers for up to 3 days. Pro move: Keep the Tajín and Chamoy separate until it’s serving time.
- Freezing? Not ideal. Thawed fruit gets mushy. But hey, blend any extras into a smoothie for another refreshing treat.
Mexican Fruit Cups aren’t just a snack—they’re a whole vibe. The sweet, spicy, and tangy combo will transport your taste buds straight to a sunny Mexican street corner. Perfect for kids, adults, and everyone in between. So grab some fruit, squeeze some lime, and let the fiesta begin!
PrintMexican Fruit Cups
Mexican Fruit Cups are a vibrant street food staple that combines the sweetness of fresh fruit with the tangy kick of lime and chili. Perfect for hot summer days or as a healthy snack, this easy-to-make recipe is a crowd-pleaser that brings the bold flavors of Mexico right to your table!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Snack/Dessert
- Cuisine: Mexican
Ingredients
For the Fruit Cups:
- 1 large mango: Peeled and cut into spears.
- 2 large oranges: Peeled and diced into cubes.
- ½ small pineapple: Peeled, cored, and cubed.
- 1 large jicama: Peeled and cut into cubes.
- 4 cups watermelon: Peeled and cubed.
- 2 medium cucumbers: Peeled and sliced into spears.
For Serving:
- Tajín or chili powder: To taste.
- Chamoy, Valentina, or any Mexican salsa: Optional drizzle for added spice.
- 3 limes: Juice for seasoning and wedges for garnish.
Instructions
- Prepare the Fruits: Start by peeling all fruits and vegetables. Cut them into uniform sizes—spears for mangoes and cucumbers, cubes for oranges, pineapple, jicama, and watermelon. This ensures even seasoning and makes the cups visually appealing.
- Assemble the Cups: Layer the fruits alternately in serving cups to create a colorful medley. Aim for equal portions of each fruit in every cup.
- Add Lime Juice: Squeeze fresh lime juice generously over the fruit layers in each cup to enhance their natural sweetness with a tangy twist.
- Season Generously: Sprinkle Tajín or chili powder over the top of each cup to taste. For an extra kick, drizzle Chamoy or Valentina salsa on top.
- Garnish & Serve: Place a lime wedge on the rim of each cup for garnish and serve immediately with forks or toothpicks for easy snacking.
Notes
Serving Suggestions:
- Serve chilled for maximum refreshment during hot weather.
- Pair with other Mexican street foods like elotes (corn in a cup) or chips with guacamole for a festive spread.
Tips & Tricks:
- Use fresh, ripe fruits for optimal flavor and texture. Avoid overripe fruits as they may become mushy when layered.
- Adjust Tajín and Chamoy quantities based on your spice tolerance.
- For added flair, drizzle Chamoy at the bottom of the cup before layering fruits.
Storage & Reheating Instructions:
- Store leftover fruit in airtight containers in the fridge for up to 3 days. Keep Tajín and Chamoy separate until ready to serve to avoid sogginess.
- Freezing is not recommended as thawing alters fruit texture; however, leftovers can be blended into smoothies!
