Photo: Jonny Valiant; Styling: Deborah Williams
8 servings (serving size: 1 cup)

In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.

How to Make It

Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.

Ratings & Reviews

Lizrod723's Review

December 21, 2013

bingersoll's Review

January 04, 2011
I dislike fruit salads but they are virtually obligatory for brunch. This one, however, is stellar. Problem is getting ripe fruit. Can prepare jicama (wrap in plastic) and seed pomegranates (in a bowl under water) in advance to cut prep time. Definitely worth the effort!

nkyhky's Review

December 17, 2010
I made this for our family's Thanksgiving feast. I had two issues with this dish- first, it takes a LONG time to make because the prep work on all the fruit is pretty extensive. Second, I rarely buy mangoes and happened to buy unripe ones for this recipe; and kumquats were really hard to find!!! If you live in an area that has access to good exotic fruit that is actually ripe when it is picked I think this dish would come out much better.

swiftchick's Review

December 11, 2010
Super addition to our Thanksgiving menu! It was colorful, healthy and kind of exciting. My mom, who usually delights in salty stuffing and sugar-topped sweet potatoes, said this was her favorite dish of the whole meal. The hot flavor gave it a nice edge. Did I mention it was festive? Perfect recipe.

msollid's Review

November 30, 2010
I made this as a Thanksgiving side in the hopes of lightening up an otherwise quite brown and carb-heavy meal (though delicious, don't get me wrong...) Kumquats weren't in season yet, nor were blood oranges, but I found red navel oranges and used papaya - the honey/lime/chili vinaigrette made an already fabulous fruit salad edgy and special. The leftovers were stellar, too. Great one!