
Mexican Fruit Cups
Here’s a recipe that proves the simplest things in life are often the most satisfying. Pick up a few containers of L&B Fresh Cut Fruit — we used pineapple, mango and mixed melon — drain, toss with Siete Sweet & Tangy Chamoy Botana Sauce, TajÃn Clásico Seasoning and fresh lime juice for a swicy spin, then simply put them back into the containers they came in. Just like that, you’ve got a healthful snack that’s picnic-ready, road trip-friendly and downright craveable. Better than a bag of chips. Yup, we said it.
Recipe - ST. LOUIS PARK (+Wines & Spirits)

Mexican Fruit Cups
Prep Time5 Minutes
Servings10
0Ingredients
1 pound L&B Fresh Pineapple Spears, drained
1 pound L&B Fresh Mango Slices, drained
1 pound L&B Fresh Mixed Melon Sticks with Watermelon, drained
3 teaspoons Siete Sweet & Tangy Chamoy Botana Sauce, divided, plus more for garnish
3 teaspoons TajÃn Clásico Seasoning, divided, plus more for garnish
6 tablespoons freshly squeezed lime juice, divided
Directions
- To make the pineapple fruit cups: In a large bowl, combine the pineapple spears, 1 teaspoon of the chamoy, 1 teaspoon of the Tajín, and 2 tablespoons of the lime juice. Toss to coat evenly, and set aside in the refrigerator.
- Repeat with the mango, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
- Repeat with the melon, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
- To serve, drizzle chamoy to taste around the inner rim of 3 short glasses and shake a few dashes of Tajín onto the chamoy. Fill each glass with the Mexican fruit and serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
5 minutes
Prep Time
0 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings

L&B Fresh Pineapple Spears, 1 Pound
$6.99 avg/ea$6.99/lb

L&B Fresh Mango Slices, 1 Pound
$8.99 avg/ea$8.99/lb

L&B Fresh Mixed Melon Sticks with Watermelon, 1 Pound
$6.99 avg/ea$6.99/lb

Siete Sweet & Tangy Chamoy Botana Sauce, 10 Ounce
$6.59$0.66/oz

Tajin Clasico Seasoning, 5 Ounce
$4.79$0.96/oz

Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Directions
- To make the pineapple fruit cups: In a large bowl, combine the pineapple spears, 1 teaspoon of the chamoy, 1 teaspoon of the Tajín, and 2 tablespoons of the lime juice. Toss to coat evenly, and set aside in the refrigerator.
- Repeat with the mango, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
- Repeat with the melon, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
- To serve, drizzle chamoy to taste around the inner rim of 3 short glasses and shake a few dashes of Tajín onto the chamoy. Fill each glass with the Mexican fruit and serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.