Dinner at the Zoo · by Sara Welch★ 5.0 (12)
Mexican Fruit Salad
NUTRITION · PER SERVING10M COOK
CAL 3%·PRO 2%
CARBS 14G100% OF CAL
2G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 0G5% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tropical fruit salad of pineapple, mango, watermelon, and papaya dressed simply with lime and mint. The natural sweetness and bright acidity make it a refreshing side that pairs well with grilled or spiced mains.
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 4- 1 inch pineapple
- 1 cup of watermelon balls or 1 inch chunks
- 1 cup of 1 inch mango chunks
- 1 cup of 1 inch papaya chunks
- Juice of 1 lime
- Chili lime seasoning to taste
- Optional garnishes: mint sprigs (lime wedges)
At a glance
PER SERVING · TIME 10M
CAL 3%·PRO 2%
CARBS 14G100% OF CAL
2G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 0G5% OF CAL
0G SAT0G 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
- 10m
- Cook
- 1m
- Sodium
- 4mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 16mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.