Fruta picada con chile

Name: Fruta picada con chile
Prep time: 15 min
Total time: 15 min
Ingredients: 1 mango, peeled and cut into spears; 300 g jicama, peeled and cut into sticks; 1 cucumber, cut into spears; 300 g pineapple, cut into spears; 300 g watermelon, cut into sticks; 3 tbsp lime juice; ½ tsp salt; ½ tsp cayenne / chilli powder

Vegetarian

Fruta picada con chile y limón

Spears of mango, jicama, cucumber, pineapple and watermelon doused in lime juice and dusted with salt and chilli powder — the sweet, salty, sour street snack sold in cups across Mexico.

Fruta picada con chile is a Mexican salad from Mexico, ready in about 15 minutes and made with mango, jicama and lime juice. It serves 4 and is rated beginner to cook.

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Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 4
Level: Beginner
Calories: 133

Ingredients

4 servings

1 (200 g) Mango (opens in a new tab), peeled and cut into spears
300 g Jicama (opens in a new tab), peeled and cut into sticksSwap: Apple (Crisp apple gives a similar crunch.)
1 (300 g) Cucumber (opens in a new tab), cut into spears
300 g Pineapple (opens in a new tab), cut into spears
300 g Watermelon (opens in a new tab), cut into sticks
3 tbsp (46 g) Lime juice (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
½ tsp (1 g) Cayenne / chilli powder (opens in a new tab)Or a chilli-lime seasoning such as Tajín, or ground piquín chilli.

Equipment

Method

1
Step 1
Chill the fruit and vegetables for at least 30 minutes so the cups are icy cold.
- 1 min
2
Step 2
Peel the mango (opens in a new tab), jicama (opens in a new tab) and pineapple (opens in a new tab) and cut everything into long spears or sticks about 1.5 cm thick.
3
Step 3
Mix the salt and chilli powder. Pack the fruit into cups or a bowl, squeeze over the lime juice (opens in a new tab) and sprinkle with the chilli salt just before eating.
- 3 min
How it looks · Photo: Gu Ko on Pexels

About this dish

Origin: Mexico · Well documentedAlso popular in United StatesMore food from Mexico
Dish: Snack · Lunch · Salads · Street food
Cooking method: Raw, No-cook
Taste: fruity, sour, spicy (chilli heat), refreshing
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · High-fibre
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Street food · Portable / lunchbox · Child-friendly · Everyday
Cook more with: Mango · Jicama · Lime juice · Cucumber · Pineapple · Watermelon

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

133 kcal per serving

Calculated

1 serving ≈ 362 g · recipe makes 4

Where the energy comes from

Protein 6%
Carbohydrate 90%
Fat 4%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	133 kcal	37 kcal
Protein	2.4 g	0.7 g
Carbohydrate	33.4 g	9.2 g
Net carbohydrate	27.1 g	7.5 g
Sugars	21.7 g	6 g
Added sugars	0 g	0 g
Fibre	6.3 g	1.7 g
Fat	0.6 g	0.2 g
Saturated fat	0.1 g	0 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	298 mg	82 mg
Salt equivalent	0.7 g	0.2 g

Vitamins & minerals per serving

Potassium: 491 mg
Calcium: 44 mg
Iron: 1.2 mg
Magnesium: 42 mg
Vitamin A (RAE): 60 µg
Vitamin C: 81 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 53 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Mix the salt and chilli first so they dust evenly.

Common mistakes

Seasoning long in advance — the salt draws out juice and the fruit goes limp.

Serve with

Add a drizzle of chamoy sauce for the full street-cart experience.

Storage

Cut fruit keeps 1 day in the fridge; season just before serving.

Variations

With green mango: Use tart green mango for a sourer, crunchier cup.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Mango, peeled and cut into spears1 piece · 200 g
Jicama, peeled and cut into sticks300 g
Cucumber, cut into spears1 piece · 300 g
Pineapple, cut into spears300 g
Watermelon, cut into sticks300 g
Lime juice3 tbsp · 46 g

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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