Fruta Picada
Yields: 8 to 10 servings
A combination of fresh fruit, lime juice and chili seasoning, fruta picada is served at markets and roadsides throughout Mexico. The combination of spice and salt partnered with sweet fruit is guaranteed to take the edge off of a blistering summer’s day.
Spice Blend
3 Tbsp chipotle powder
3 Tbsp smoky paprika
1 Tbsp plus 2 tsp sea salt
1 Tbsp cumin seeds
1½ tsp celery seeds
Fruit
1 pineapple, peeled, cored and cut into spears
½ watermelon, peeled, cut into spears and seeded
1 large jicama, peeled and cut into spears
1 large papaya, peeled, seeded and cut into spears
Juice from 2 limes
Grind all of the spice blend ingredients together in a spice grinder or food processor or with a mortar and pestle until finely powdered. Transfer to a lidded container with a shaker screen.
Place all of the fruit spears onto a serving platter. Squeeze the fresh lime juice evenly across. Let guests serve themselves as much fruit as they’d like, and then sprinkle with the spice blend.
From A Year of Picnics: Recipes for Dining Well In the Great Outdoors, by Ashley English. Photo by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
Additional Conscious Eating Recipes and a Sidebar:
Kalamata Olive Hummus-Cucumber Picnic Sandwiches
