Spicy Mexican Fruit Salad
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
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.
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.