Best Fresh Fruit And Vegetable Salad With Chile And Lime Recipes

Mexican-Style Fruit Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

Chili-Lime Fruit Salad image

Provided by Molly Yeh

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup pepitas
1 tablespoon olive oil
3/4 teaspoon chili powder
Kosher salt
1/2 small seedless watermelon (about 4 1/2 pounds)
1/2 small honeydew (about 1 3/4 pounds), seeds removed
1/2 small cantaloupe (about 1 pound), seeds removed
1/2 teaspoon lime zest plus juice of 2 limes (about 2 tablespoons)
1 tablespoon honey

Steps:

Toss the pepitas with the olive oil, 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Add to a small skillet and heat over medium heat, stirring frequently, until toasted and turning brown in some spots, 5 to 7 minutes.
Use a melon baller to scoop the watermelon, honeydew and cantaloupe into a large bowl. Mix the lime zest and juice, honey, remaining 1/2 teaspoon chili powder and 1/4 teaspoon salt in a medium bowl. Pour the dressing over the melon and toss until well coated. Fold in the pepitas and serve immediately.

Fruit and Vegetable Fiesta Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 fresh, cored pineapple available in produce department of many markets, chopped or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional

Steps:

Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.

Chili Lime Fruit Salad image

Provided by Valerie Bertinelli

Categories dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

3 cups cubed pineapple
3 cups cubed watermelon
2 kiwis, peeled, quartered, and sliced
Half a papaya, seeds and skin removed, cut into bite-sized pieces
6 ounces blueberries
1 tablespoon lime zest and 2 tablespoons lime juice (from 1 to 2 limes)
1/2 teaspoon chili powder

Steps:

Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.