- 2 cups cubed pineapple
- 3 cups cubed watermelon
- 1 mango, peeled and cut into bite-sized pieces
- 2 kiwis, peeled, quartered and sliced
- 1/2 papaya, seeds and skin removed, cut into bite-sized pieces
- 6 ounces blueberries
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon chile powder
This salad screams summer! Taking inspiration from Mexican fruit cups topped with Tajín, the sweet, tropical fruit gets a spicy, zesty kick from chile powder and bright lime juice.
Add all of the cut fruit to a serving bowl.2.
Add the lime zest, juice and chile powder to a small bowl and whisk to combine.3.
Pour the chile-lime mixture over the fruit and toss to combine. Serve immediately or keep in the fridge until ready to serve.