This recipe comes from the University of Utah Hospitals blog on healthy eating. Someone recently made this for me and I loved it. Being diabetic I crave sweet foods but I can't always have them. This really satisfies my cravings.
*** I USUALLY OMIT THE RED ONION, I FEEL LIKE IT TAKES OVER THE SALAD**
Mexican Fruit Salad with Fresh Lime and Cayenne
Chef Peter Castillo C.E.C.
Corporate Executive Chef
University of Utah Hospitals
Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
- 1 cup Mango, peeled and diced
- 1 cup Pineapple, peeled and diced
- 1 cup Watermelon, peeled and diced
- 1 cup Cantaloupe or other melon peeled, and diced
- 1 cup Cucumber
- ¼ cup red onion sliced thin
½ cup Fresh Lime juice
2 tsp Cayenne pepper
½ tsp Kosher or sea salt, to taste
Prepare the fruit. Slice up the fruits [and vegetables, if you're using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.
Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it Season fruit generously with the salt and cayenne pepper. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more cayenne pepper; keep adding, stirring and tasting until you pick up the flavor of the cayenne pepper and a little heat. Add as much cayenne pepper as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.
You will be amazed at the flavors of this salad and the ease of preparation. Serve alongside a grilled Chicken breast or a marinated and grilled Flank steak. I prefer it on a hot day chilled and enjoyed with some iced Hibiscus tea. This seasoning combination is also great on apples, pears or stone fruit.