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Spicy Mexican Fruit Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4-5 servings
Prep Time
15 minutes
This fruit salad is sweet, spicy, salty, and surprisingly addicting! A great way of introducing new flavors to your palate, try this irresistible dish on a hot summer day. With floral notes from the Pink Pepperberry and spicy accents from the Aleppo & Chipotle Peppers your taste buds are in for a delightful treat! Try adding different fruits like jicama or cucumber for a unique twist to this authentic dish!
Ingredients
-
1 Tbsp Pink Pepperberry
-
2 tsp Aleppo Pepper – Crushed
-
2 tsp Coarse Sea Salt
-
1 tsp Sumac
-
1 tsp Chipotle Pepper Powder
- 1 pineapple, ripe
- 1 cup watermelon, cubed
- 1 cup mangoes, cubed
- 1 cup pineapple, cubed
- Lime, as desired
Directions
- USING a large knife begin slicing the pineapple in half lengthwise and through the leaves into 2 halves.
- USING a small serrated paring knife, cut around the edge of the pineapple leaving about ¾" of the outside of the pineapple. Next, remove the center core by cutting down both sides of the core at a slight angle. Remove the center core of pineapple and discard.
- SLICE the pineapple into chunks.
- USE a large serving spoon, scoop out the pineapple chunks, discard juice or set aside and place pineapple chunks back into the bowl. Repeat with the other half of pineapple.
- COMBINE the Pink Pepperberry, Aleppo Pepper-Crushed, Coarse Sea Salt, Sumac, and Chipotle Pepper Powder into a small bowl and using a pestle grind the Pink Pepperberry down into fine bits.
- PLACE remaining fruit cubes into the pineapple bowl and then sprinkle the spice mix on top.
- SQUEEZE a wedge or two of fresh lime and add a little bit of lime zest if desired.
- SERVE immediately or keep in the refrigerator and serve within a day.