Sol Fruit Recipe

Peel and dice

Peel the mango, remove the pit, and dice the flesh into 1/2-inch cubes. Core and remove rind from pineapple and cut into 1/2-inch cubes. Cut watermelon into 1/2-inch cubes. Peel jicama and cut into matchsticks or small cubes. Hull and quarter strawberries. Combine all prepared fruit in a large mixing bowl.

Gently toss the fruit together to distribute colors and textures evenly. Keep chilled while preparing the tamarind sauce.

In a small bowl, whisk the tamarind paste with warm water until smooth and pourable. Taste and add brown sugar, lime juice, and salt. Whisk until sugar dissolves. If the sauce is too thick, add an additional teaspoon of warm water to reach drizzling consistency.

Adjust seasoning: if you prefer sweeter, add the optional honey (1 tsp) and whisk. Set aside.

Place a shallow bowl or plate rim upside down and pour the coarse sea salt onto a small plate. Run a lime wedge around the rim of the serving bowl/plate, then dip the rim into the salt to coat lightly (optional).

Spoon a generous serving of the mixed fruit into each chilled serving bowl or plate, leaving a little space for sauce and seasoning.

Drizzle tamarind sauce evenly over the fruit — about 1/2 to 1 tablespoon per serving, depending on taste. Reserve a little sauce to offer on the side.

Sprinkle Tajín evenly over the plated fruit (about 1/2 teaspoon per serving). If using, dust a light pinch of chili powder for extra heat. Gently toss or serve as-is so guests get bites with tang, sweet, and spice.

Garnish each plate with 1–2 fresh mint leaves and serve with lime wedges on the side for additional brightness.

Serve immediately so fruit remains vibrant and firm. If preparing slightly ahead, keep chilled and add tamarind sauce and Tajín just before serving to preserve texture.