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Popular Mexican seasoning takes fruit to next level

If you’ve ever perused your supermarket’s Hispanic food aisle, most likely you’ve encountered Tajin, a fruit seasoning with chili powder, lime and salt.

There are many varieties of Tajin – the classic variety is ideal on Mexican street corn – but Tajin fruit seasoning is by far the most popular.

While spice is a surprising choice to sprinkle on fruit  the chili powder enhances the sweetness of the fruit– salt and black pepper also helps elevate the sweetness of fruit - as does the lime that adds a burst of acidity.

“I remember buying Fruit with Chili and Lime almost every day after school,” says Valeria Valenzuela  in her blog, Like In Mexico. She talked about the deliciousness of the classic Mexican street food, which was also used on veggies, especially crisp cucumbers and jicama.

Some delicious options include mango, oranges, pineapple, watermelon, papaya and, coconut. Strawberries, which in some parts of the country are about to come into season, are also enhance by the citrus spice of Tajin fruit seasoning.

In Mexico, sidewalk food carts sell fruit cups stored on ice, each sprinkled with Tajin fruit seasoning before being served. The icy-cold treat is a perfect way to cool down on a hot day.

Not only will the spices bring out the fruit’s natural juices – making the antioxidant-packed treat even more refreshing – it also helps bring the flavors of Mexico alive, no matter how close or how far away you might be from the border.

“When I was in Houston we went to a Mexican flea market type place that sold cups of fresh mango smothered in hot sauce and this Tajin seasoning...a life changing taste,” said Nadine Gurto on Pinterest. “Yummo.”

Mexican fruit cups

  • 1 cantaloupe
  • 4 limes
  • 3 mangos
  • 1 pineapple
  • 1 watermelon, small seedless
  • Tajin fruit seasoning to taste

Break down the fruit into small spears. Sprinkle with Tajin fruit seasoning  to taste, toss well and serve immediately.


Mexican street corn

Street corn another popular Mexican street food – this one brought to the masses by the Jack Black movie “Nacho Libre” - and the sweetness of the corn is enhanced with Tajin fruit seasoning.

  • 1 ¾ cup Mexican crema or mayonnaise
  • 8 ounces queso cotija, shredded
  • Tajin fruit seasoning to taste

Spread grilled corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with Tajin. Serve with lime wedges.

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