AI-generated image
Fruta con chile
Fruit with chile and lime
Fruta picada con chile: Mexico City street-cart cups of jícama, cucumber, mango and pineapple
Every plaza in Mexico City seems to have a fruit cart with a glass case of jícama, cucumber, mango and pineapple, cut to order into tall sticks and packed into a cup. The vendor squeezes over lime and shakes on chile-lime salt, and you eat it with a toothpick on a hot afternoon. It's juicy, crunchy, sour and only a little hot. Chef's tip: chill the fruit well first; cold fruit and sharp chile make the contrast.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fruit
- 14 oz jícamapeeled
- 1 cucumber
- 1 ripe but firm mangopeeled
- 10 ½ oz pineapplepeeled and cored
To season
- 2 limesjuiced
- 4 tbsp chamoy sauce (optional)
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Cut the 14 oz jícama, 1 cucumber, 1 ripe but firm mango and 10 ½ oz pineapple into sticks about 1 cm thick and 8 cm long.
12 minStep 2: Stand the sticks upright in cups or glasses and chill for at least 15 minutes.
1 minStep 3: Just before serving, squeeze over the 2 limes and sprinkle with 2 tsp chile-lime seasoning or chile powder mixed with salt, with a drizzle of 4 tbsp chamoy sauce if you like. Seasoning too early is a common mistake: the salt draws out the juice and the fruit goes limp.
2 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fruta con chile take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cucumber?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of ripe but firm mango?
- Tinned mango pulp, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese