Fruit Kebabs

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

One of the best sightings on a hot summer day is a Mexican street cart loaded down with colorful piles of fresh fruit. After you place your order, the cut-up fruit is drizzled with lime juice and then sprinkled with chili powder and salt before it’s handed to you. This unexpected combination is refreshing and just absolutely mouth-watering: It’s sweet, juicy, and a bit spicy, and the salt really highlights the flavors in the fruits. It’s the inspiration for these fruit kebabs that are more interesting than plain fruit salad but just as easy to make.

Ingredients

1 English cucumber (about 12 ounces)
1/2 medium pineapple (about 1 3/4 pounds)
2 large ripe mangoes
1/2 mini seedless watermelon (about 1 1/4 pounds)
12 to 15 (10- to 12-inch) skewers
1 medium lime
1 teaspoon 1 teaspoon Tajin seasoning

Instructions

Prepare the following, placing each in a pile on the same rimmed baking sheet as it is completed (you want about 30 pieces of each): Trim and quarter 1 English cucumber lengthwise, then cut crosswise into 1-inch pieces. Trim, core, and cut 1/2 medium pineapple into 1-inch pieces. Peel, pit, and cut 2 large mangoes into 1-inch pieces. Trim the rind from 1/2 mini seedless watermelon and cut into 1-inch pieces.
Push the piles to one half of the baking sheet. Thread the fruits and cucumber onto 12 to 15 skewers, alternating them, 8 to 10 pieces per skewer. Place on the other half of the baking sheet. When everything is skewered, arrange the skewers in a single layer. If not serving immediately, tightly wrap in plastic wrap and refrigerate up to overnight.
Just before serving, halve 1 medium lime and squeeze the juice over the skewers. Sprinkle with 1 teaspoon Tajin seasoning.