Fruit Cocktail with Margarita Dressing

Photo: Annabelle Breakey; Styling: Karen Shinto

Instead of chopping fruit, we cut it into long, easy-to-pick-up pieces. Serve the extra fruit as a side salad or save for breakfast the next day.

Yield: Serves 8
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 2%
  • Protein: 1.5g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 33g
  • Fiber: 4.9g
  • Sodium: 4.4mg
  • Cholesterol: 0.0mg


  • 16 watermelon sticks (about 3 in. by 1/2 in.) from a 2-lb. seedless watermelon, peeled
  • 16 pineapple sticks (about 3 in. by 1/2 in.) from a 3-lb. pineapple, peeled and cored
  • 8 jicama sticks (about 3 in. by 1/2 in.) from a 1-lb. jicama, peeled
  • 1 mango, peeled, pitted, and cut into 8 wedges
  • 8 large strawberries, halved
  • Zest and juice of 1 lime
  • 3 tablespoons silver tequila or pineapple juice
  • 3 tablespoons agave nectar or honey


  1. 1. Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves. Repeat with 7 more glasses.
  2. 2. Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.
  3. Note: Nutritional analysis is per serving.
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