Mexican · Dessert
Mexican Coconut Fresh Fruit Bowl with Lime and Chile
A bright, no-cook Mexican fruit bowl built the way street vendors sell it: fresh coconut strips, ripe mango and watermelon tossed with lime juice and a dusting of salt and chile. Cool, juicy and sharp all at once, it needs nothing more than a knife and good fruit.
$0
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
196Calories
2.1gProtein
15.3gFat
16.1gCarbs
10.6gSugar
4.9gFiber
204mgSodium
0mgChol
13.4gSat Fat
275mgPotassium
14mgCalcium
1.2mgIron
0mcgVitamin B12
21.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pacifico Clara Beer
local
Agua Fresca de Sandía (Watermelon Fresh Water)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Using a sharp knife, cut fresh coconut flesh away from the shell and slice into thin, bite-sized strips, about 90g total.
2
Peel and slice the mango into bite-sized pieces and cube the watermelon, discarding seeds.
3
Divide the coconut, mango and watermelon evenly between 2 serving bowls (180ml each).
4
Squeeze fresh lime juice evenly over both bowls just before serving so the fruit stays bright and doesn't weep.
5
Dust each bowl lightly with fine salt and a pinch of ground chile powder for the classic Mexican fruit-cart finish.
6
Serve immediately while the fruit is cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Coconut Flesh, sliced into thin strips
- 80g80g Mango, peeled and sliced
- 70g70g Watermelon, cubed
- 15g15g Lime Juice, freshly squeezed, 1
- 0g0g Chinese Five Spice
- 1g1g Salt, fine, for dusting, 1
