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Spicy Southwestern Fruit Salad

Total Time

Prep/Total Time: 30 min.


8 servings

This colorful fruit salad is special enough for company or to take to a potluck dinner. It's easy to double the recipe or swap in different fruits depending on what your family prefers. —Paula Marchesi, Lenhartsville, Pennsylvania


  • 1 cup cubed peeled mango
  • 1 cup cubed peeled papaya
  • 1 cup cubed peeled fresh peaches
  • 1 cup fresh blueberries
  • 1 medium ripe avocado, peeled and cubed
  • 1 cup frozen corn, thawed
  • 1/3 cup chopped dried apricots
  • 1/3 cup flaked coconut
  • 1/4 cup minced fresh cilantro
  • 1 cup corn chips, lightly crushed
  • 1/4 cup coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon cider vinegar
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon brown sugar
  • Optional: Additional corn chips or flaked coconut


  1. In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the coconut milk, lime juice, vinegar, chipotle, garlic, cayenne and brown sugar. Drizzle over fruit mixture; toss to coat. Sprinkle with additional corn chips or coconut if desired. Serve immediately.

Nutrition Facts

3/4 cup: 161 calories, 7g fat (3g saturated fat), 0 cholesterol, 65mg sodium, 24g carbohydrate (13g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

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