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Mexican Fruit Cups
Mexican fruit cups are a refreshing, colorful blend of tropical fruits seasoned with tangy lime, Chamoy sauce, and spicy Tajin. These fruit cups are one popular street food in Mexico and make the perfect healthy snack or dessert in the summertime or for a party.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 cups
Calories: 1535 kcal
Course:
Snacks
Cuisine:
Mexican
Ingredients
For the fruit cups:
- 1 medium cucumber peeled and cut into spears. You can use jicama for a similar crunchy texture.
- 1 large mango peeled and cut into spears. Papaya also makes a good substitute.
- 2 navel oranges peeled and cubed. Other citrus fruits like grapefruit can work.
- 2 cups small pineapple peeled and cut into cubes. Or, try other tropical fruits like kiwi.
- 2 cups watermelon peeled and cut into cubes. Cantaloupe or honeydew will also work.
Condiments:
- 3 limes 2 for serving and 1 for garnishing. You can use lemons in a pinch.
- Chamoy as needed. If you can’t find Chamoy, use a mixture of apricot jam, lime juice, and chili powder as a replacement.
- Tajín or chili powder as needed. Any chili powder can be used, but Tajin offers a classic tangy-spicy flavor.
Instructions
- Peel and cut the fresh produce. Arrange the fruits into the cups, alternating one piece of each type.
- Squeeze the juice of ½ lime over the fruits (one half of lime per fruit cup)
- Add a splash of chamoy over the fruit and then sprinkle Tajín on top. Garnish each cup with a quarter of a lime and serve.
Cup of Yum
Notes
- You can add as much Chamoy or Tajín as you want. Add a few drops first and then adjust the amount to your liking.
- You can add as much Chamoy or Tajín as you want. Add a few drops first and then adjust the amount to your liking.
- You can add as much Chamoy or Tajín as you want. Add a few drops first and then adjust the amount to your liking.
- You can add as much Chamoy or Tajín as you want. Add a few drops first and then adjust the amount to your liking.
- HOW TO STORE
- Fridge: Store leftovers in the refrigerator in an airtight container for up to 3 days. The fruit may soften slightly over time, so it’s best to eat it sooner rather than later.
- Fridge: Store leftovers in the refrigerator in an airtight container for up to 3 days. The fruit may soften slightly over time, so it’s best to eat it sooner rather than later.
- Freezer: Freezing and thawing is not recommended since the fruit's texture will become mushy when thawed. However, you can use the fruit as part of a smoothie or smoothie bowl.
- Freezer: Freezing and thawing is not recommended since the fruit's texture will become mushy when thawed. However, you can use the fruit as part of a smoothie or smoothie bowl.
- Prep ahead: You can cut the fruit for your Mexican fruit bowl in advance and store them separately in the refrigerator. Assemble the fruit cups just before serving to prevent the fruits from getting mushy.
- Prep ahead: You can cut the fruit for your Mexican fruit bowl in advance and store them separately in the refrigerator. Assemble the fruit cups just before serving to prevent the fruits from getting mushy.
Nutrition Information
Calories
153.5kcal
(8%)
Carbohydrates
40g
(13%)
Protein
2.8g
(6%)
Fat
0.7g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
5.3mg
(0%)
Potassium
531.4mg
(15%)
Fiber
5.8g
(23%)
Sugar
27.8g
(56%)
Vitamin A
1292.3IU
(26%)
Vitamin C
122.8mg
(136%)
Calcium
78.9mg
(8%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 1535
% Daily Value*
| Calories | 153.5kcal | 8% |
| Carbohydrates | 40g | 13% |
| Protein | 2.8g | 6% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 5.3mg | 0% |
| Potassium | 531.4mg | 11% |
| Fiber | 5.8g | 23% |
| Sugar | 27.8g | 56% |
| Vitamin A | 1292.3IU | 26% |
| Vitamin C | 122.8mg | 136% |
| Calcium | 78.9mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.