Ensalada de Frutas

Name: Ensalada de Frutas
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 1 ripe mango, cubed; 1 cup papaya, cubed; 1 cup pineapple, cubed; 1 jicama, peeled and julienned; 1 cucumber, sliced; Juice of 3 limes; Pinch of salt; Chili powder or Tajin to taste; Fresh mint leaves

Ensalada (en-sah-LAH-dah deh FROO-tahs)

Salvadoran Fruit Salad

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 161 kcal

A vibrant tropical fruit salad featuring mango, papaya, pineapple, and jicama, dressed with lime juice, salt, and a dusting of chili powder.

Nutrition & Info

Protein 2.0g

Carbs 36.0g

Fat 1.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

sharp knife large bowl citrus juicer

Presentation Guide

Vessel: clear glass bowl or plastic bag

Garnishes: mint leaves, chili powder

Accompaniments: more lime, chamoy sauce

Ingredients

1 ripe mango, cubed
1 cup papaya, cubed
1 cup pineapple, cubed
1 jicama, peeled and julienned
1 cucumber, sliced
Juice of 3 limes
Pinch of salt
Chili powder or Tajin to taste
Fresh mint leaves

Instructions

1
Peel and cut all fruits into bite-sized cubes. Peel and julienne the jicama into thin matchsticks.
2
Combine all fruits and jicama in a large bowl. Slice cucumber and add to the mix.
3
Squeeze lime juice over everything and toss gently. Add salt and toss again.
4
Dust with chili powder or Tajin seasoning according to taste. Garnish with fresh mint.
5
Serve immediately while the fruits are fresh and crisp. Best enjoyed cold on a hot day.

💡

Did You Know?

Salvadoran fruit vendors create elaborate fruit arrangements in clear bags, eaten walking down the street with a generous squeeze of lime and shake of chili powder.

Chef's Notes

Equipment Tips

sharp knife
large bowl
citrus juicer

Garnishing

mint leaves, chili powder

Accompaniments

more lime, chamoy sauce

The Story Behind Ensalada de Frutas

The Salvadoran ensalada de frutas reflects the incredible tropical fruit abundance of the country, where mangoes, papayas, and pineapples grow in every backyard. The practice of combining fruit with lime, salt, and chili is deeply Mesoamerican, predating the Spanish arrival. Street vendors who sell fruit from pushcarts are an iconic part of Salvadoran urban life, their calls echoing through neighborhoods in the afternoon heat. The combination of sweet, sour, salty, and spicy in one dish is a perfect expression of Salvadoran flavor philosophy.

🕐 Traditionally enjoyed afternoon snack or dessert 📜 Origins: Traditional Central American

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