Sinfully sweet: Mexican fruit salad

June 30, 2015

Fresh fruit salad is great as a snack or a light lunch. The jicama crunch and subtle apple flavour provide a contrast to the soft fruit in most fruit salads. Crispy tortillas with cinnamon-sugar make the perfect bed.

Sinfully sweet: Mexican fruit salad

Mexican fruit salad

Preparation time 15 minutes

Cooking time 1 hour 30 minutes

Serves 4

  • 125 ml (1/2 c) plus 30 millilitres (2 tbsp) sugar
  • 125 ml (1/2 c) water
  • 45 ml (3 tbsp) chopped fresh cilantro
  • 30 ml (2 tbsp) fresh lime juice
  • 5 ml (1 tsp) grated lime zest
  • 750 ml (3 c) honeydew melon cubes
  • 750 ml (3 c) pineapple cubes
  • 500 ml (2 c) cantaloupe cubes
  • 350 ml (1 1/2 c) diced jicama
  • 250 lm (1 c) mango cubes
  • 1 ml (1/4 tsp) ground cinnamon
  • 4 flour tortillas, 20 cm (8 in) diameter
  • 30 ml (2 tbsp) unsalted butter, melted
  1. Combine 125 millilitres (1/2 cup) of the sugar and the water in a small pot over high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the cilantro and lime juice; let stand for 15 minutes.
  2. Pour the mixture through a sieve into a large bowl and stir in the lime zest. Add the honeydew, pineapple, cantaloupe, jicama and mango. Toss well and chill for one hour.
  3. Meanwhile, preheat the oven to 200°C (400°F).
  4. Combine the remaining 30 millilitres (two tablespoons) of sugar and the cinnamon in a small bowl. Brush the tops of the tortillas with half of the butter. Sprinkle with half of the sugar mixture. Turn the ­tortillas over and repeat with the remaining butter and sugar mixture.
  5. Place two tortillas on a large baking sheet and bake for seven minutes. Turn the tortillas over and bake until crisp, two to three minutes longer. Repeat with the remaining tortillas.
  6. To serve, place a tortilla on each of four plates and top with 500 millilitres (two cups) of the fruit salad.

One more notch!

Heat-lovers can kick this dish up a bit by adding one to two millilitres (1/4 to 1/2 teaspoon) ground chipotle chili pepper. The smoke and heat perfectly complement the sweet citrusy salad.

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