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Mexican Fruit Salad

Mexican Fruit Salad

Looking for a refreshing summer snack or party food? Try this sweet and spicy Mexican Fruit Salad recipe paired with an ice cold Modelo Especial!
Course Appetizer, Side Dish, Snack
Prep Time 20 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • Fruit Salad:
  • 2 cups diced honeydew
  • 2 cups diced watermelon
  • 2 cups diced cantaloupe
  • 1 cup diced pineapple
  • 1 cup diced mangoes
  • 1 large whole pineapple, if desired for pineapple bowl
  • --
  • Chili Lime Dressing:
  • 3 tablespoons honey or agave nectar
  • 2 limes, juiced and zested
  • 1/2 teaspoon sea salt
  • 1/2 -¾ teaspoon ancho chili powder


  1. Combine all the diced fruit in a large bowl. Set aside.
  2. In a small bowl, whisk together the honey, lime juice and zest, salt and desired amount of chili powder to form dressing. Pour chili lime dressing over the fruit in the bowl and toss to combine.
  3. Salad can be eaten immediately or refrigerated for up to 4 days.
  4. For the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple. Make one cut in the middle piece of pineapple as well as several other cuts in the opposite direction (so that you have 6 large sections). Use a metal spoon to loosen and scoop out the precut pineapple chunks. Fill hollowed out pineapple with prepared fruit salad.

Recipe Notes

Note: Substitute any fruit listed with equal amounts of any of the following: diced strawberries, jicama, cucumber and/or papaya.