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Mexican Fruit Cups

Mexican Fruit Cups
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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!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Add Lime Juice: Squeeze fresh lime juice generously over the fruit layers in each cup to enhance their natural sweetness with a tangy twist.
  4. 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.
  5. 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!

Find it online: https://mexicanrecipe.info/mexican-fruit-cups/