Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Servings: cups

Prep Time15

Total Time15

2 cups red grapes about 10 ounces
2 cups green grapes about 10 ounces
2 cups strawberries about 12 ounces, hulled and halved or quartered
2 cups fresh pineapple diced (about 12 ounces)
2 large mangos diced (about 2 to 2 ½ cups)
1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
1 1/2 to 2 teaspoons Tajín seasoning

PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
SERVE: Serve immediately with lime wedges on the side if desired.

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.