When the weather gets warmer, we have to bust out the refreshing recipes. Nothing quite like adding a little zest to your life with some spicy and sweet flavor combinations. That’s exactly what this pineapple jicama and cucumber salad is! If you are familiar with Mexican fruit vendors, you’ll understand this recipe perfectly. Typically, the vendor slices up a variety of fruits, such as papaya, melon, pineapple, jicama, cucumber, mango, and more, and places it in a cup or plate. Anyone can prepare a bowl of fruit, but the toppings make the recipe. The fruit is dressed with lime juice, a chili lime seasoning (typically Tajin), and Chamoy, which is a salty sweet condiment that has a touch of spice.

Now, both Chamoy and Tajin are not the healthiest of ingredients, so you somewhat negate the health benefits of the fruits you eat by drowning them in both of these. The good news is that you can make a healthier rendition of a fruit cart staple. You can use chili powder, lime juice, fresh orange juice, and a hint of agave to flavor your already sweet and delicious fruit. But why add the jicama? Well, jicama is a tuber that exhibits a crisp, crunchy texture and mildly nutty flavor. It is a fun way to get fiber, vitamin C, vitamin B6, and inulin, a prebiotic fiber that supports healthy digestion. Plus, jicama offers an assortment of antioxidant compounds that may help prevent cell damage and oxidative stress!

What if you are not a fan of spice? You can opt out of the chili powder entirely, or you can choose to reduce the amount and increase as you get more comfortable with the spice level. With the addition of two citrus juices and agave, though, your palate should be just fine!