Mexican Fruit Cups Recipe

Peel and chop mango

Peel the mango, slice off flesh from both cheeks, and cut into 1/2-inch cubes. Place the mango cubes in a large mixing bowl.

Halve grapes

Wash the grapes, remove stems, and halve them lengthwise. Add to the bowl with mango.

Prepare pineapple

If using a whole pineapple, remove skin and core, then cut into 1/2-inch chunks (about 1 cup). If using pre-cut, drain any excess juice and add to the bowl.

Slice kiwi and strawberries

Peel the kiwis and cut into half-moons about 1/4-inch thick. Hull and quarter (or halve) the strawberries depending on size. Add both to the bowl with the other fruit.

Gently toss all prepared fruit together in the bowl so pieces are evenly distributed.

In a small bowl or measuring cup, whisk together agave nectar, fresh lime juice, and lime zest until smooth. Taste and adjust: add up to 1 more tablespoon agave if you prefer sweeter, or another 1/2 tablespoon lime juice for more tang.

Stir in the coarse sea salt until dissolved. The salt rounds out sweetness and enhances fruit flavor.

Pour the agave-lime syrup over the mixed fruit. Gently toss the fruit to coat evenly, being careful not to crush softer berries.

Sprinkle the tajin over the fruit mixture and toss lightly to incorporate. Taste and add an extra 1/2 to 1 teaspoon tajin if you prefer more heat/brightness.

If using, fold in the finely chopped cilantro for a herbal note.

Spoon the fruit mixture into individual cups or bowls (about 1 cup fruit per serving).

Garnish each cup with a lime wedge and a light sprinkle of extra tajin if desired.

Serve immediately for best texture, or chill covered in the refrigerator up to 2 hours. Note: chilling will allow flavors to meld but may soften the fruit slightly.