Mexican Fruit Cups

Instructions 

1. Cut the pineapple lengthwise if at all possible, to let you cut spears. Remove the central core and cut off the skin. Chop away any remaining spikey bits on the outside then cut the chunk of pineapple into spears. 
2. Cut the papaya lengthwise and remove the seeds and skin. Slice into spears. 
3. Cut the mango lengthwise. Remove one ‘cheek’ of the mango, score into the flesh to make long slices then cut around by the skin to remove the skin and release the slices.
4. Cut the watermelon into spears of similar width to other fruits. Cut off the skin so you only have the red flesh. 
5. Cut the jicama lengthwise and remove the skin. The outer skin part can be a little stringy and taste bitter. Squeeze some lime directly on the jicama to help avoid discoloration.
6. Place the spears of fruit upright in plastic cups or glasses. Make sure you have a good mix of fruit in each glass. Usually 2-3 spears of each fruit will do.  
7. Cut small wedges of lime to garnish the cups and sprinkle some tajin and chamoy on top. 

Go Rogue by adding apple, cantaloupe, or coconut spears. 

Want Chef Jeff to make these delicious fruit cups for you? Contact us at www.TheRogueChef.com.