Fruta con chile y Limón or Mexican Style Fruit

Yoga on the beach is one of my favorite ways to challenge my core. Balancing on the sand is tough and after 60 minutes in the sunshine I’m ready for refreshment. Pescatarians eat a plant-based diet and fruit is a favorite treat! Fruta con chile y limón (fruit with chili and lemon) always hits the spot. Once you try this Mexican style of enjoying fruit you will never go back to ordinary.

I had my first experience with adding chili and lime to fruit while in Cancun, Mexico years ago. My fiancé and I were considering having a destination wedding in the region and we were trying to experience all the place had to offer.

We did not end up getting married in Cancun ( we chose Santa Barbara instead) but the food and flavors from the trip will be with me always, and today I share them with you.

Hardly a recipe, use whatever tropical fruit you can find in season and/or on sale.

Ingredient and Directions

To make Mexican style fruit, cut chunks or spears of fresh mango, watermelon, coconut, pineapple, jicama and cucumber and douse them with fresh lime juice, chili and sea salt. Ground arbol or Aleppo chili are my favorite. You can also use a premade seasoning called Tajin.

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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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