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Chili-Lime Pineapple and Honeydew Salad
This salad takes inspiration from vasos de fruta, a Mexican street snack of fresh fruits such as mango and melon and/or crisp vegetables such as jicama and cucumber, seasoned with lime and chili and served in cups. In our mix, pineapple provides a hearty texture and tart, tropical flavor, while honeydew melon offers juicy sweetness. Jicama, radish and cucumber bring a range of textures and colors to the mix. If you own a mandoline, this is a good time to use it, as it’ll make quick work of thinly slicing these ingredients. We like the salad chilled, so refrigerate it for at least 30 minutes before serving. This also allows the flavors to mellow and meld. Serve it within about an hour of refrigeration, though, or the crisp components will begin to soften.
4 to 6
Servings
Tip
Don’t forget to taste the salad after chilling. Cold blunts flavor, so even if the salt level tasted fine before refrigerating, after chilling, the salad may require more seasoning.
1 hour
30 minutes active
Ingredients
-
3
cups (about 1 pound) fresh pineapple chunks (¾- to 1-inch pieces)
-
3
cups (about 12 ounces) honeydew chunks (¾- to 1-inch pieces)
Directions
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01In large a bowl, toss together the pineapple, honeydew, radishes, jicama, cucumber, lime zest and juice, oil and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes or up to 1 hour, tossing a couple times.
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