Vasitos de fruta mexicanos

Ingredientes

• 1/4 pineapple
• 1/4 papaya
• 1/2 mango (or more if small)
• 1/8 watermelon (approx, or more/less as needed)
• 1/2 jicama (or more/less depending on size)
• 1 lime
• 1 tsp chili lime seasoning (tajin, or more/less to taste)
• chamoy (optional)

Preparación

1. 1

   Cut the piece of pineapple lengthwise, if at all possible, to let you cut spears. Remove the central core and cut off the skin. Chop away any remaining spikey bits on the outside then cut the chunk of pineapple into spears. I found half a full height was about the right size for the cups I used.

2. 2

   Cut the chunk of papaya, again lengthwise, and then remove seeds and skin. Chop into pears. Remove one 'cheek' of the mango, score into the flesh to make long slices then cut around by the skin to remove the skin and release the chunks. If any are wide, you can divide them in half. Cut wedges of watermelon, cut of the skin so you only have red flesh. Divide wedges into spears of similar width to other fruits. If you like, trim any edges that are uneven from having seeds.

3. 3

   Cut a chunk of jicama and remove the skin - I tend to err on the side of removing too much rather than too little as the outer part can be a little stringy and/or more bitter. Cut into long slices the cut slices again the other way to give spears. I usually squeeze some lime directly on the jicama and toss as it tends to need it the most and it helps avoid discoloration.

4. 4

   Place the spears of fruit upright in plastic cups or glasses - if needed, add a flatter/wider chunk of fruit at the bottom to help prop the rest of the fruit up a little if they are not as tall as the glass. Make sure you have a good mix of fruit in each glass - typically around 2 or 3 spears of each fruit.

5. 5

   If you want to add some chamoy, drizzle some over the fruit. Cut small wedges from the lime to garnish the cups then squeeze juice from the remaining lime over all the fruit in each cup. Then sprinkle some tajin (chili lime seasoning) on top.