07.07.2023
Favorite Fruit & Spice Pairings
Try banana with citrus chile, watermelon with smoked sea salt, and mango with chile-lime. Quick tips for grilling, seasoning, and simple swaps.
- Three simple, crowd-pleasing combos: Caribbean citrus chile with banana, Hawaiian smoked sea salt with watermelon, and Mexican chile-lime with mango.
- Season lightly and taste as you go. A quick sear or grill can deepen smoky and caramelized flavors.
- Easy swaps and uses: rim cocktails, top fruit salads, or make quick homemade blends if you do not have the exact spices.
Nothing beats fresh fruit as a cool treat in the summer.
These fruit and spice pairings offer the perfect flavor combo for picnics in the shade, treats beside the pool, or dinner on the patio. Add these fruit and spice combos to your summer recipe rotation and effortlessly impress your guests all season long.
Caribbean Citrus Chile Rub + Banana
What's not festive about a blend of lime, lemon, and orange? The chiles in this zesty Caribbean Blend are mild, but heat lovers will still appreciate a bit of zip. We love pairing this island-inspired blend with fresh banana. Perfect for a quick snack by the pool.
Hawaiian Smoked Sea Salt + Watermelon
Wood from the kiawe tree, similar to mesquite, infuses our Hawaiian Smoked Sea Salt with soft, sweet, smoky notes. The delicate balance of this interesting salt creates a flavor profile that pairs perfectly with watermelon, fresh or grilled. Sprinkle this over fresh watermelon and a squeeze of lime for the perfect lunch side dish. Take to to the next level by grilling the watermelon briefly for a quick sear to further enhance the smokiness.
For some quick tips on how to grill fresh fruit, follow our guide here.
Mexican Chile Lime Seasoning + Mango
We all know summer can be hot, hot hot and there's no better way to cool off than by sprinkling something bright, sweet, and sharp over a plate of cold, sliced mango, jicama, melon, papaya, or oranges. Our Mexican Chile Lime Seasoning is a versatile, bright blend of guajillo chiles, lime, and salt that pairs just as well with your fruit salad as it does a fun cocktail. What more could you ask for!
Frequently Asked Questions
Which fruit and spice pairings work best?
Try Caribbean citrus chile with fresh banana, Hawaiian smoked sea salt with watermelon, and Mexican chile-lime seasoning with mango. Each combo balances sweet fruit with bright, smoky, or tangy spice.
How much spice or salt should I use on fruit?
Start light. Use about 1/8 to 1/4 teaspoon of spice per cup of sliced fruit, or a pinch of flaky smoked salt. Taste and add more in small steps to avoid overpowering the fruit.
Can I grill fruit with these spices?
Yes. Preheat the grill, brush fruit lightly with oil to prevent sticking, sprinkle the spice or salt, and grill 1 to 2 minutes per side for a quick sear. Grilling intensifies smokiness and sweetness.
What can I use if I do not have these exact blends?
Make simple swaps: mix chili powder with lime zest and salt for a chile-lime seasoning; combine smoked paprika and sea salt to mimic smoked sea salt; or use Tajin as a ready-made chile-lime option.
Are these seasonings OK for kids and sensitive eaters?
Generally yes, since the featured chiles are mild. Use less spice or leave it off for younger kids. Taste first and reduce heat for sensitive palates.
How should I store spiced fruit or leftovers?
Seasoned fruit releases juice and can get soft. For best texture, eat the same day. Store leftovers in an airtight container in the fridge and consume within 24 hours.
Can I use these blends in drinks or on cocktail rims?
Absolutely. Rub a lime wedge on the glass rim and dip in Mexican chile-lime or smoked salt for cocktails. The blends also work in agua frescas and fruit-forward cocktails.
Where can I buy these spice blends or how do I make them at home?
Find them at specialty spice shops or online. To DIY: Caribbean citrus chile = dried citrus zest + mild chili powder + salt. Mexican chile-lime = ground guajillo or chili powder + lime zest + salt. Smoked sea salt can be bought or made by smoking coarse salt over wood chips.
Which fruit and spice pairings work best?
Try Caribbean citrus chile with fresh banana, Hawaiian smoked sea salt with watermelon, and Mexican chile-lime seasoning with mango. Each combo balances sweet fruit with bright, smoky, or tangy spice.
How much spice or salt should I use on fruit?
Start light. Use about 1/8 to 1/4 teaspoon of spice per cup of sliced fruit, or a pinch of flaky smoked salt. Taste and add more in small steps to avoid overpowering the fruit.
Can I grill fruit with these spices?
Yes. Preheat the grill, brush fruit lightly with oil to prevent sticking, sprinkle the spice or salt, and grill 1 to 2 minutes per side for a quick sear. Grilling intensifies smokiness and sweetness.
What can I use if I do not have these exact blends?
Make simple swaps: mix chili powder with lime zest and salt for a chile-lime seasoning; combine smoked paprika and sea salt to mimic smoked sea salt; or use Tajin as a ready-made chile-lime option.
Are these seasonings OK for kids and sensitive eaters?
Generally yes, since the featured chiles are mild. Use less spice or leave it off for younger kids. Taste first and reduce heat for sensitive palates.
How should I store spiced fruit or leftovers?
Seasoned fruit releases juice and can get soft. For best texture, eat the same day. Store leftovers in an airtight container in the fridge and consume within 24 hours.
Can I use these blends in drinks or on cocktail rims?
Absolutely. Rub a lime wedge on the glass rim and dip in Mexican chile-lime or smoked salt for cocktails. The blends also work in agua frescas and fruit-forward cocktails.
Where can I buy these spice blends or how do I make them at home?
Find them at specialty spice shops or online. To DIY: Caribbean citrus chile = dried citrus zest + mild chili powder + salt. Mexican chile-lime = ground guajillo or chili powder + lime zest + salt. Smoked sea salt can be bought or made by smoking coarse salt over wood chips.
Thank you for this blog which is really helpful for me