Mexican Gazpacho Fruit SaladYum
This Mexican Gazpacho Fruit Salad is refreshing and light and it makes a perfect summer fruit salad for barbecues, potlucks and dining al fresco.
The recipe for this Mexican Gazpacho Fruit Salad is a combination of watermelon, papaya, mango, jicama, cucumber and orange, and it’s tossed in lime juice and sprinkled with chili powder. This luscious summer fruit salad screams of warmer weather, sun-kissed cheeks, shorts, flip-flops, and a relaxed state of mind.
One of my favorite cookbooks is my Paletas cookbook by Fany Gerson. I love looking at all of the authentic recipes for Mexican frozen treats and aguas frescas. I really love all of the different tricks that can be pulled off with simple fruit.
And it was in this cookbook that I learned that in Mexico they like to add a little spice to their fruit. So this was a first for me. I went light on the spice in this tropical fruit salad. Well, actually I went light on the spice on half of the salad – and the other half I left plain for us cowardly unadventurous individuals.
This Mexican Gazpacho Fruit Salad would make a gorgeous addition to any Mexican-themed brunch or dinner you might be planning. It’s sure to be a grazing hit! There’s no hard rule here about what fruits to add to this salad – so mix and match your personal favorites if you prefer. Next time I’m adding pineapple!
~ xo Deb
This recipe was originally published on July 7, 2014. It’s updated with new photos.
Mexican Gazpacho Fruit Salad
Yield: 6 - 8 servings
Total Time: 30 minutes
- 1 large Mexican papaya (if you can't find it then use 2 regular papayas), peeled, seeded and cut into small dice
- 1 small jicama (about 1/2 to 3/4 pounds), peeled and cut into small dice
- 2 large mangoes, peeled, seeded and cut into small dice
- 2 cups watermelon, peeled, seeded and cut into small dice
- 1 orange, peeled, seeded and cut into small dice
- 1 large cucumber, peeled, seeded and cut into small dice
- 3 tablespoons of lime juice (2 - 3 limes)
- 2 - 3 tablespoons fresh cilantro, finely chopped
- a pinch of sea salt (no more than 1/2 teaspoon) (optional)
- 1/4 - 1/2 teaspoon chili
- Combine the diced fruit in a bowl. Pour the lime juice over the fruit.
- Add the cilantro and chili and toss gently to mix well.
- Chill in the refrigerator before serving.
Another fruit salad you may be interested in trying is this awesome MELON SALAD WITH MINT. It's completely addicting!