Ingredients
Method
Combine the fruit
- Combine pineapple, strawberries, mango, jicama, and red onion in a large mixing bowl. Toss lightly until the colors are evenly distributed.
Make the chili lime dressing
- Whisk together fresh lime juice with Tajín seasoning and minced jalapeño. Whisk until the seasoning looks evenly dispersed.
Toss and chill
- Pour the lime-chili dressing over the fruit mixture and toss gently to combine. Fold carefully so the fruit stays intact and glistens.
- Let the salad chill for at least 30 minutes before serving to allow flavors to meld. Keep it covered until the surface looks lightly glossy.
Serve
- Garnish with fresh cilantro and serve cold. Add cilantro right before serving for the brightest green color.
Notes
Pro tip: for best texture, keep the fruit dry before tossing and chill in a covered bowl so the pineapple and mango stay juicy without turning watery. Store covered in the refrigerator up to 2 days; the salad is best within the first day. Freezing is not recommended because the fresh fruit softens. Dietary swap: use lime juice plus a pinch of chili powder and salt in place of Tajín to make it lower-sodium.