Luscious skewered fruit gets a squeeze of lime juice and a sprinkle of smoky Mexican-style chili seasoning, making an excellent appetizer for your next shindig or a juicy anytime snack. The chili seasoning, which features dried chipotle and ancho chile powders, cumin, and cinnamon, adds a delightful spicy contrast to the sweet fruit and tangy lime juice. We’ve used pineapple, mango, and honeydew melon, but feel free to mix and match with the fruit you have to hand. Papaya, cantaloupe, banana, and watermelon would also work well. For an extra fun presentation, stick the fruit skewers into a melon or pineapple half and serve the chili seasoning in a small shaker so everyone can sprinkle it on their own skewers. Fun and tasty, these crowd-pleasing fruit on a stick will be gobbled up pronto!
Tips
Leftover seasoning: The chili seasoning makes 2 tablespoons. Store leftover seasoning in an airtight container; it’ll last up to 3 months.
Gluten-free: To make this gluten-free, be sure to use gluten-free dried chipotle and ancho chile powders.
For more inspiration, check out these tasty ideas:
- Thai Fruit Skewers with Coconut and Lime
- Summer Fruit Salsa with Melons and Jicama
- Summer Celebration Fruit Bowls
- Rainbow Fruit Salad Platter with Citrus Drizzle
- 2 teaspoons ground ancho chile pepper
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon pure cane sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 mangoes, pitted and cut into 8 slices (4 slices per mango)
- 1 pineapple, cored and cut into 8 spears
- 8 honeydew melon slices
- 8 lime wedges
Instructions
- To make chili seasoning, in a bowl stir together the first 6 ingredients (through salt).
- Thread each piece of mango, pineapple, and honeydew separately on a 6-inch skewer (24 skewers total). Squeeze lime wedges over fruit and sprinkle with chili seasoning. Store leftover chili seasoning in an airtight container up to 3 months.
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