Mexican Fruit Cups
July 21, 2025
Here’s a recipe that proves the simplest things in life are often the most satisfying. Pick up a few containers of L&B Fresh Cut Fruit — we used pineapple, mango and mixed melon — drain, toss with Siete Sweet & Tangy Chamoy Botana Sauce, Tajín Clásico Seasoning and fresh lime juice for a swicy spin, then simply put them back into the containers they came in. Just like that, you’ve got a healthful snack that’s picnic-ready, road trip-friendly and downright craveable. Better than a bag of chips. Yup, we said it.
SERVINGS
10
PREP TIME
5 min
Ingredients
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1lb L&B Fresh Pineapple Spears, drained
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1lb L&B Fresh Mango Slices, drained
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1lb L&B Fresh Mixed Melon Sticks with Watermelon, drained
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3teaspoons Siete Sweet & Tangy Chamoy Botana Sauce, divided, plus more for garnish
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3teaspoons Tajín Clásico Seasoning, divided, plus more for garnish
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6tablespoons freshly squeezed lime juice, divided
Directions
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1
To make the pineapple fruit cups: In a large bowl, combine the pineapple spears, 1 teaspoon of the chamoy, 1 teaspoon of the Tajín, and 2 tablespoons of the lime juice. Toss to coat evenly, and set aside in the refrigerator.
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2
Repeat with the mango, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
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3
Repeat with the melon, 1 teaspoon chamoy, 1 teaspoon Tajín, and 2 tablespoon lime juice.
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4
To serve, drizzle chamoy to taste around the inner rim of 3 short glasses and shake a few dashes of Tajín onto the chamoy. Fill each glass with the Mexican fruit and serve.
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5
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Recipe adapted from: Thai Caliente