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The perfect dish for Cinco de Mayo. Or the first day of summer. Or a backyard BBQ. Or just when you want to take your fruit salad game up a notch. Familiar ingredients get a crowd-pleasing boost with a brilliant mix of lime, honey, chile and salt. And the best part? You can throw any leftovers in a blender with some agave and Tequila for an easy cocktail. Yum.  

Recipe (adapted slightly) from Bobby Flay


Note: You can make this in a variety of ways (based on what you have, what you like, and what looks pretty) but mango, pineapple, melon (which I swapped out for papaya), cucumber and jicama are the usual suspects. Feel free to swap/add berries (raspberries, blackberries) and/or other vacation-y fruit (kiwi, bananas) to make it your own. For presentation, play around with different shapes and sizes for the fruit/veg (matchsticks, cubes, balls, etc.)

- 1 small jicama, cut into thin, matchstick slices

- 1 English cucumber , cubed

- 1-2 mango(s), cut into 1.5" slices

- 1 papaya or melon (watermelon, cantalope, honeydew, etc.), scooped with melon-baller

- 1 pineapple, cubed

- 1/2 pint blueberries

- 2-3 T honey or agave

- 2 limes, zest one, juice both 

- Chile powder

- salt


Mix fruits and veg in a large bowl. In a small separate bowl or mason jar, mix the lime juice, zest and honey. Pour over fruit and sprinkle with chile powder and a small pinch of salt to taste. Cover and marinate in the refrigerator for 30 minutes before serving.

Serves: 4-6

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