Fruit With Lime And Chiles Recipes

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FRESH FRUIT AND VEGETABLE SALAD WITH CHILE AND LIME



Fresh Fruit and Vegetable Salad with Chile and Lime image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 small jicama
1 small English cucumber
1 small ripe cantaloupe
1 small ripe pineapple
1 small ripe mango
1 cup raspberries
2 to 3 tablespoons honey
2 limes, juiced
Zest of 1 lime
Kosher salt
Ground chile piquin

Steps:

  • Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.
  • Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.
  • Cover and marinate in the refrigerator for at least 30 minutes before serving.

MEXICAN-STYLE FRUIT SALAD



Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

  • Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

CHILI-LIME FRUIT SALAD



Chili-Lime Fruit Salad image

Provided by Molly Yeh

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup pepitas
1 tablespoon olive oil
3/4 teaspoon chili powder
Kosher salt
1/2 small seedless watermelon (about 4 1/2 pounds)
1/2 small honeydew (about 1 3/4 pounds), seeds removed
1/2 small cantaloupe (about 1 pound), seeds removed
1/2 teaspoon lime zest plus juice of 2 limes (about 2 tablespoons)
1 tablespoon honey

Steps:

  • Toss the pepitas with the olive oil, 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Add to a small skillet and heat over medium heat, stirring frequently, until toasted and turning brown in some spots, 5 to 7 minutes.
  • Use a melon baller to scoop the watermelon, honeydew and cantaloupe into a large bowl. Mix the lime zest and juice, honey, remaining 1/2 teaspoon chili powder and 1/4 teaspoon salt in a medium bowl. Pour the dressing over the melon and toss until well coated. Fold in the pepitas and serve immediately.

CHILI LIME FRUIT SALAD



Chili Lime Fruit Salad image

Provided by Valerie Bertinelli

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

3 cups cubed pineapple
3 cups cubed watermelon
2 kiwis, peeled, quartered, and sliced
Half a papaya, seeds and skin removed, cut into bite-sized pieces
6 ounces blueberries
1 tablespoon lime zest and 2 tablespoons lime juice (from 1 to 2 limes)
1/2 teaspoon chili powder

Steps:

  • Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.

FRUIT WITH LIME AND CHILES



Fruit With Lime and Chiles image

Submitted for Zaar World Tour 2005. Fruiterias, Mexican fruit stands, serve fruit spiked with chile powder, lime and salt to enhance the flavors. Adding additional sugar or sugar substitute is up to you, according to taste or to how ripe the fruit is. Any fruit would work well in this, but I've mentioned the ones listed in the recipe. From a special issue of Saveur, The Best of Tex-Mex. I have not tried this yet.

Provided by Kumquat the Cats fr

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

4 cups assorted fresh peeled fruit (watermelon, pineapples, papaya, mango coconut and cantaloupe)
1 lime, halved
salt, to taste
chili powder, to taste

Steps:

  • Divide fruit between 2 cups or bowls, squeeze juice from lime over fruit and sprinkle with salt and chile powder to taste and toss lightly.

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