Mexican Fruit

Ingredients:

Fruits

1 watermelon ( peeled, cut into strips)

2 mangoes (sweet- almost ripe) (peeled, cut into strips)

1 english cucumber (you can use your favorite) (peeled, cut into strips)s

Serrano Sauce

6 serrano peppers (de-stemed)

3 teaspoons salt

1 cup of water

Procedure:

1. Place peppers, salt, and water into a blender.

2. Blend until no seeds or bits of pepper are left, until fully emulsified.

3. Place to the side for the time being.

Japones Chili Powder

handful of japones pepper (de-stemed)

1 tablespoon canola oil

Procedure:

1. Rub a cast iron pan with the canola oil, just enough to glaze the entire pan

2. Place cast iron pan over medium-low heat.

3. Add dried peppers and toast until golden brown, between 3-5 minutes. Make sure to keep turning the peppers so they do not burn.

4. Once toasted, take off heat and allow to cool at room temperature.

5. Put cooled peppers into a spice grinder and grind until very fine.

6. Place off to the side.

Garnish

2 limes ( juiced)

thick-boy salt (maldon)

Now it’s time to put it all together. You want to build this in layers, lay down strips of each fruit. Use your abuelita’s lime squeezer and squeeze all of that lime juice all over the fruit. Top off with serrano sauce, japones chili powder and thick-boy maldon salt. Keep doing as many layers as you’d like and make it as spicy or as less spicy as you’d like. This dish is great for snacking on. Give it a try!

Use your favorite tropical fruit. I used what I had available which was watermelon, mango, and cucumber. Some other fruit that are great in this dish are pineapple, papaya, coconut, and even jicama!