Dinner at the Zoo · by Sara Welch★ 5.0 (12)
Mexican Fruit Cups
NUTRITION · PER SERVING5M COOK
CAL 36%·PRO 26%
CARBS 174G96% OF CAL
70G FIBER35G OTHER69G TOTAL SUGAR
FAT 3G4% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tropical fruit cut into spears and layered in a glass with lime and chili seasoning. A bright, refreshing take on fruit salad with a spicy-salty edge.
sidemexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 spears of peeled and cored pineapple
- 6 spears of peeled and seeded mango
- 6 spears of peeled and seeded papaya
- 6 spears of peeled watermelon
- 6 spears of peeled English cucumber
- 6 spears of peeled jicama
- 6 lime wedges
- 2-3 teaspoons chili lime seasoning
At a glance
PER SERVING · TIME 5M
CAL 36%·PRO 26%
CARBS 174G96% OF CAL
70G FIBER35G OTHER69G TOTAL SUGAR
FAT 3G4% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 91mg
- Total sugar
- 69g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3060mg
- Calcium
- 284mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.