Combining cubes of fruit with a spicy citrus dressing is common in Latin America and in Latin American communities in the United States. The seasoned mix of fruits is often sold from carts or street stands in takeaway cups, but it’s also easy to make at home. Offer this salad with huevos rancheros for a hearty brunch, or serve alongside tacos, arepas, empanadas or other Latin-inspired dishes for dinner.
Melon, Jicama and Pineapple Salad
- 8 oz. (250 g) seedless watermelon, peeled and thinly sliced
- 8 oz. (250 g) cantaloupe, peeled and thinly sliced
- 8 oz. (250 g) honeydew melon, peeled and thinly sliced
- 8 oz. (250 g) heirloom melon, such as Crenshaw, peeled and thinly sliced
- 8 oz. (250 g) fresh pineapple, peeled and thinly sliced
- 1 medium jicama, peeled and cut into matchstick-size pieces
- Grated zest of 1 lime plus juice of 3 limes
- Juice of 1 lemon
- 1/2 to 1 tsp. red pepper flakes
- Kosher salt
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
1. In a large bowl, combine the melons, pineapple and jicama. In a small bowl, whisk together the lime zest, lime juice, lemon juice, red pepper flakes and 1/2 tsp. salt until well blended. Drizzle over the salad and stir gently to mix. Cover and refrigerate for 2 hours. Just before serving, gently stir in the cilantro, reserving about 1/3 for garnish.
2. Transfer the salad to a platter and garnish with the reserved cilantro. Serve immediately. Serves 8 to 10.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.