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Fruit Salad with Chili Salt

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    30 minutes


1/2 teaspoon Spice, ancho chili powder
1/8 teaspoon Spice, chipotle chili powder
1/4 teaspoon Salt
2 cups Fresh jicama, chopped and diced
2 cup Fresh pineapple, diced
1 cup Fresh watermelon, seeds removed, cubed
1 each Papaya, fresh
1 each Fresh mango
1/4 cup Lime juice
Fruit Salad with Chili Salt


1. Combine chilies and salt in a small bowl. Set aside.
2. Place jicama, pineapple, and watermelon on a large serving platter or shallowbowl. Cut papaya in half lengthwise and scoop out seeds. Slice flesh partway through, stopping at the rind, to make 3/4-inch cubes. Slice pieces away from rind and add to platter. Peel mango. Hold upright on a cutting board and slice fleshlengthwise away from pit into four pieces. Cut each piece into 3/4-inch cubes. Add to platter.
3. Immediately before serving, drizzle with lime juice, then sprinkle with chili-salt mix. Do not toss.
Source: Hannaford fresh Magazine, September - October 2009


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 63
Total Fat 7 g (11%)
Saturated Fat 7 g (35%)
Cholesterol 0 n/a
Sodium 84 mg (4%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 7 g (28%)
Protein 7 g (12%)
Vitamin A 890 IU (2%)
Vitamin C 62 mg (69%)
Calcium 31 mg (2%)
Iron 8 mg (44%)