Chili Lime Fruit Cup

Before you start:

The citric acid may be a bit too sour for some.  It is a crucial ingredient, but test your tolerance for it and adjust as necessary.

The coconut may be difficult to manage if you haven’t done so before.  For best results, pierce the coconut with a sharp, clean object (nail, screwdriver, or awl) and drain the liquid inside.  Using a hammer tap around the center until the coconut splits.  Use a butter knife to loosen the meat from the shell.  Be patient.  You will not likely get the entire meat out in one piece.  That’s fine.  Your objective should be to get out some big chunks that you can cut into pieces.

I have heard that heating the coconut loosens the meat from the shell.  I have also heard that placing it in the refrigerator for half an hour will work.  I have never tried either of these methods, but you may want to consider it.

Your list of fruit may vary.  This is a classic version we used to get in San Antonio, but some people use different fruits such as strawberries, mangos and bananas.  Two things I would absolutely NOT leave out are cucumber and coconut.  For me, they steal the show.

This recipe makes more spice mixture than you will need.  It will keep in an airtight container for several weeks.  Save it for your next fruit salad or try it on something else... like popcorn.

The spice mixture will cause the fruit to break down.  This is best eaten soon after preparing.

The ingredients:

• 3 cups watermelon
• 1 cup cucumber
• 1 cup pineapple
• 1 fresh coconut
• 1 cup cantaloupe
• juice of 1 lime
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 2 tablespoons superfine sugar
• 2 tablespoons salt
• 1 ½ tablespoons citric acid

The method:

1. Whisk together dry ingredients.  Set aside.
2. Cut the fruit into bite size pieces.
3. Toss together in a large bowl.
4. Squeeze lime juice over entire salad.  Toss lightly.
5. Sprinkle a couple of teaspoons of the dry mixture over fruit salad.  Toss lightly.
6. Serve cold.  Store in refrigerator.

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