Mexican Fruit Cups
Mexican fruit cups, or vasos de fruta, are a colorful snack made with fresh fruit, chamoy, Tajín, and a squeeze of lime. Sweet, tangy, and easy to customize, they’re perfect for warm days when you’re craving something light and refreshing.
Reader Suri Says: “This looks delicious! A great way to try a new twist on fruits this summer. Thank you.”
You’ll find these fruit cups sold by street vendors throughout Mexico, from beaches to local parks, and they’re just as popular in many Hispanic communities across the U.S. Traditionally, they’re made with a colorful mix of seasonal fruit and finished with chamoy, Tajín, and fresh lime juice.
They’ve become my family’s favorite way to enjoy fruit, especially during the summer. If you love bright, fresh flavors, be sure to try my Mango Salsa and Pineapple Salsa too.
Ingredient Notes
Use your favorite fruits or whatever is in season to make these fruit cups your own.
- Mango: Sweet, juicy, and one of the most popular choices for vasos de fruta.
- Watermelon: Adds plenty of juiciness and pairs perfectly with the toppings.
- Jicama: Crisp and mildly sweet with a texture similar to a pear or apple. Although often served with fruit, it’s actually a root vegetable that adds a refreshing crunch.
- Cucumber: Adds a cool, crisp contrast to the sweeter fruit.
- Fresh lime: Brightens every bite and balances the sweet and tangy flavors.
- Chamoy: A sweet, tangy Mexican sauce that’s traditionally drizzled over fresh fruit. I like using Siete chamoy, but any brand you enjoy will work.
- Tajin: A chili-lime seasoning that adds citrus flavor with just a mild amount of heat.
Tips and Notes
- Adjust the spice. Tajín has a mild chili-lime flavor, so if you like more heat, add a pinch of ground chile de árbol.
- Add fresh mint. A few mint leaves add a fresh pop of flavor that pairs well with the sweet fruit.
- Use seasonal fruit. Pineapple, papaya, strawberries, kiwi, coconut, and cantaloupe are all delicious additions.
- Serve chilled. Cold fruit makes these cups even more refreshing.
How to Make Mexican Fruit Cups
Wash all of the fruit well before peeling and cutting it into bite-sized pieces. I like soaking the unpeeled fruit in water with a splash of vinegar for a few minutes before giving everything a final rinse.
One thing I’ve noticed is that my family always eats more fruit when it’s already washed, cut, and ready to enjoy. If you have time, prep the fruit in advance so assembling the cups takes just a few minutes.
When you’re ready to serve, drizzle chamoy around the inside of each cup, then layer the fruit, adding a squeeze of fresh lime juice as you go. Finish with another drizzle of chamoy and a generous sprinkle of Tajín.
Serving and Storage
Mexican fruit cups are best served chilled for the freshest flavor. They’re perfect for afternoon snacks, summer parties, cookouts, or as a light dessert after a Mexican-inspired meal.
Store any leftover cut fruit in an airtight container in the refrigerator for up to 3 days. Add the chamoy, Tajín, and fresh lime juice just before serving for the best flavor and texture.
Popular choices include mango, watermelon, pineapple, papaya, cucumber, jicama, strawberries, kiwi, and coconut. Feel free to mix and match your favorites.
Absolutely. The fruit is still delicious with just fresh lime juice and Tajín, or you can simply enjoy it with lime juice and a pinch of salt.
Fresh fruit is recommended for the best texture. Frozen fruit tends to release extra moisture as it thaws, making the fruit cups less crisp.
More Summer Treats
Mexican Fruit Cup Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Thai Caliente
Equipment
Ingredients
Instructions
- Start by rinsing all the fruit in water. I prefer to add a few tablespoons of vinegar to a large bowl of water and allow the fruit to soak for a few minutes. Then rinse again with clean water.
- Peel all the fruit either with a sharp knife or peeler.
- Cut fruit into uniform pieces, either cubes or slices.
- Start by drizzling some chamoy and tajin on the inside walls of the cup. Then layer the cut fruit and squeeze fresh lime juice over every piece. Top with more chamoy and tajin.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Allergic to melons mango kiwi replacement suggested
Hi Teresa, you can omit those and use jicama, cucumber, pineapple, and papaya.
This looks delicious! A great way to try new twist on fruits this summer. Thank you. I’ve seen Tajin but not Chamoy on grocery shelf – now I know what it is for!
I’ve used the sugar/salt/hot pepper mixture on green mango like the Thai fruit vendors would give you with fruits you purchase. Now time to try Tajin.
Oh yes, very similar 🙂 Let me know what you think of the Chamoy and Tajin!