Ancho Chili Pepper and Lime Exotic Fruit Salad (and Margaritas!)

Ancho Chili Pepper and Lime-Spiced Exotic Fruit Salad

You’re probably thinking, lime and chili and salt on fruit? All I’ll say is try it, and then tell me all of Mexico is wrong. Also feel free to use other fruit. Newfoundland is not so exotic. Papaya, cherimoya, star fruit, pineapple, melon, etc.

zest and juice of 1 lime
1 tsp salt
1 tbsp ancho chili powder (or other chili powder – cayenne, chipotle, New Mexico, even chili pepper flakes), or to taste
4 mangoes, pitted and sliced or chopped
2 bunches seedless grapes, cut in half
2 oranges, segmented (cut off all the hit pith and cut between the membrane to remove only the flesh – the salt and spice can actually infuse the fruit this way)
1 package blackberries or raspberries, washed and gently dried on paper towels

Combine lime zest, salt and chili powder. Cut or prepare all fruit and place in a large bowl. Pour over lime juice and sprinkle with lime zest mixture. Toss gently to combine. Chill or serve immediately.

Goes perfectly with margaritas!

I’m not going to pretend this is my recipe. My Christmas party co-captain followed this recipe for margaritas to a tea, and the result was amazing margaritas. You’re going to need a couple of batches to feed a crowd, though. Or just many for yourself…They’re very addictive, and alcoholic.