Pina Loca

Cut the pineapple in half. Remove the pineapple flesh using a knife, and if you have a grapefruit spoon, use that to help create a bowl if you want to serve your salad in the hollowed out pineapple. It makes for a great presentation but is not necessary.

Rinse the halves and pat dry. Cube and rinse the pineapple; if you cut close to the core, rinse especially well as the enzymes are strongest there and can cause irritation on the tongue. Rinse and cut all of the remaining fruit.

Throw all the cut fruit in a bowl and mix well. This makes enough for 2 pineapple halves heaping with fruit. Four people can eat this amount but to be honest, you are not going to want to share!

To assemble, add a layer of fruit. Sprinkle on some chamoy sauce and add a sprinkle of the Tajin or pico limon. Repeat until pineapple half is full.

Best served chilled but it is also good at room temperature.

Notes:
1. Be adventurous and use any combination of fruit you like. Watermelon and melons, mangos, peaches and grapes—they all go well in this Pina Loca.
2. If you want to forego the spicy flavor altogether, use honey and shredded coconut instead, but it won’t be the same as the traditional Pina Loca.
3. Chamoy can be found in Mexican stores. it is a mix of chiles and a pickled preserve such as apricot.