In Mexico, fruit is often spiced generously with salt, lime juice and chili powder. This recipe can be easily adapted to fit all types of fruit you may have. We like to add a nice golden color to our salad, with a sprinkle of Golden Chlorella on top.
6 cups of various fruits, diced into 1-inch pieces
Our favourties: apple, pineapple, strawberries, grapes, cherries, mango, coconut and kiwi
1/2 cup of lime juice
2 tbsp chili powder
2 tbsp salt
Sprinkle of golden chlorella Mix the chilli and salt in a bowl. Place the diced fruits in a large bowl. Pour lime juice over the fruit. Sprinkle the chilli-salt mixture and sprinkle golden chlorella (max. ½ teaspoon per day) over the fruit. If possible, chill the fruit bowl in the refrigerator for at least an hour before serving.