Lime Fruit Cup

📝 Ingredients

• 1 very ripe mango (about 300 g flesh)
• ¼ fresh pineapple (about 200 g flesh)
• ½ cucumber (about 175 g)
• 1 lime
• 20 g pumpkin seeds
• 2 pinches of salt (1 for the seeds, 1 for the fruit)
• 1 pinch of Espelette pepper

🍴 Utensils

• Chopping board
• Kitchen knife
• Peeler
• Small frying pan
• Teaspoon
• 2 large cups

📖 Steps

1. Toast the pumpkin seeds in a small dry frying pan over medium heat for 3 to 4 minutes, stirring often, until they puff up slightly and start to pop. Immediately tip them onto a plate and sprinkle with a pinch of salt.
2. Peel the mango with a vegetable peeler, then cut the flesh away from each side of the large flat stone, following its shape. Cut the flesh into sticks about 1 cm thick and 8 cm long, also saving the flesh around the stone.
3. Cut the skin off the pineapple quarter with a knife, along with the brown ‘eyes’, then remove the fibrous core. Cut the flesh into sticks the same size as the mango, so the cup is easy to eat with your fingers.
4. Wash the half cucumber without peeling it, as the skin adds crunch and colour. Cut it in half lengthways, scoop out the seeds with a teaspoon, then cut it into sticks as well.
5. Stand the sticks upright in the two cups, alternating the colours and packing them tightly so they stay upright. Keep in the fridge if not serving straight away, but for no more than 2 hours so they stay crunchy.
6. Just before serving, squeeze the lime and drizzle its juice generously over the fruit. Sprinkle with the second pinch of salt and the Espelette pepper: the salt brings out the sweetness of the fruit, while the pepper adds aroma without burning.
7. Scatter the toasted pumpkin seeds on top and serve immediately, with a teaspoon to scoop up the tangy juice at the bottom of the cup.