Mexican Fruit CupsMexican Fruit Cups
Mexican Fruit Cups
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, Tajín 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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Mexican Fruit Cups
Mexican Fruit Cups
Prep Time5 Minutes
Servings10
0
Ingredients
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 Tajín Clásico Seasoning, divided, plus more for garnish
6 tablespoons freshly squeezed lime juice, divided
Directions
  1. 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.
  2. Repeat with the mango, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice. 
  3. Repeat with the melon, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice. 
  4. 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.
  5. 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
1 pound L&B Fresh Pineapple Spears, drained
L&B Fresh Pineapple Spears
L&B Fresh Pineapple Spears, 1 Pound
$6.99 avg/ea$6.99/lb
1 pound L&B Fresh Mango Slices, drained
L&B Fresh Mango Slices
L&B Fresh Mango Slices, 1 Pound
$8.99 avg/ea$8.99/lb
1 pound L&B Fresh Mixed Melon Sticks with Watermelon, drained
L&B Fresh Mixed Melon Sticks with Watermelon
L&B Fresh Mixed Melon Sticks with Watermelon, 1 Pound
$6.99 avg/ea$6.99/lb
3 teaspoons Siete Sweet & Tangy Chamoy Botana Sauce, divided, plus more for garnish
Siete Sweet & Tangy Chamoy Botana Sauce
Siete Sweet & Tangy Chamoy Botana Sauce, 10 Ounce
$6.59$0.66/oz
3 teaspoons Tajín Clásico Seasoning, divided, plus more for garnish
Tajin Clasico Seasoning
Tajin Clasico Seasoning, 5 Ounce
$4.79$0.96/oz
6 tablespoons freshly squeezed lime juice, divided
Limes
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb

Directions

  1. 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.
  2. Repeat with the mango, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice. 
  3. Repeat with the melon, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice. 
  4. 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.
  5. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.