What is a Mexican Fruit Cup?
A Mexican fruit cup, often sold by street vendors and at festivals throughout Mexico, consists of a mix of freshly chopped fruits seasoned with lime juice, salt, chamoy sauce, and Tajín—a popular Mexican seasoning made from chili peppers, lime, and salt.
If you go through the streets of Mexico, you’ll find snack carts or food trucks with “prepared” fruit. The “prepared” means fruit with chili, lemon, salt, sometimes tortilla chips or Fritos, and an even spicier sauce. This snack is beloved in Mexico and by anyone who appreciates a combination of sweet, spicy, and sour flavors in one bite.
The great thing is that you can customize them. You can choose from various fruits and adjust the amounts of chamoy and Tajín to suit your taste, making each cup a personalized treat. I always made a snack bar at my kid’s parties so kids could enjoy a healthy-ish snack.
How Do You Make Mexican Fruit Cups?
Select and prepare fruits and veggies. Choose your fruits such as mango, pineapple, watermelon, and cucumber. Peel and chop them into bite-sized pieces.
Mix and Serve. In a cup, add some chamoy, layer your fruits and vegetables, and finish with a drizzle of chamoy and a sprinkle of Tajín.
Types of Fruit for a Mexican Fruit Cup
The best Mexican fruit cups use a combination of fruits that balance flavors and textures. Here are some popular choices:
Mango: Sweet and juicy, it’s a staple in Mexican fruit cups.
Pineapple: Adds a tangy and tropical flavor.
Watermelon: Offers a refreshing and hydrating element.
Cucumber: Provides a crisp texture that contrasts with the softer fruits.
Jicama: Another crunchy option that absorbs flavors well.
Experiment with different combinations to find your perfect mix!
What is Tajín?
Tajín is a well-known Mexican condiment that consists primarily of chili peppers, lime, and salt. It’s not overly spicy but has a pronounced lime tartness that enhances the flavors of fruits and vegetables.
Mexican Fruit Cups with Chamoy, Jicama, Carrots, and Cucumber
Equipment
- 6 clear cups, for serving
Ingredients
- 2 large jicamas peeled and julienned
- 3 large carrots peeled and julienned
- 2 large cucumbers peeled and julienned
- 1 cup chamoy more for drizzling
- 1/2 cup of Tajín seasoning for sprinkling
- 3 limes juiced
- Salt to taste
Instructions
- Prepare the Vegetables: Peel and julienne the jicamas, carrots, and cucumbers into matchstick-sized pieces. The julienned style not only makes the cups easier to eat but also allows the flavors to meld better.
- Assemble the Fruit Cups: Begin by drizzling a small amount of chamoy at the bottom of each cup. This will give a nice flavor surprise as you reach the bottom of the cup.
- Layer the julienned jicama, carrots, and cucumber evenly among the six cups. Press lightly to compact the layers slightly, making the cups easier to handle and eat.
- Season the Cups: Squeeze the juice of half a lime over the vegetables in each cup. This will help to bring out the vibrant flavors of the produce and add a refreshing zest.
- Sprinkle a generous amount of Tajín over the contents for that iconic spicy and tangy flavor profile.
- Add a pinch of salt to each cup to enhance the natural sweetness and flavors of the vegetables.
- Top with More Chamoy: Finish each cup with another drizzle of chamoy on top. This not only adds a beautiful color contrast but also layers the flavors from top to bottom.
- Serve Immediately: Serve the cups immediately, or keep them chilled in the refrigerator until ready to serve. They are best enjoyed cold, offering a crisp and refreshing treat.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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