Most of our experiences with fruit salad are dull: straight out of a can in saccharine syrup or unripe, slippery, unidentifiable chunks hastily bought from a sandwich chain when you’re trying to be healthy. The best ones, however, are life-enhancing and made fresh at home. And, with summer offering up a bounty of ripeness, now is the best time to make them. Eat them sweet or savoury, heighten their flavour with floral waters, spices, aromats, herbs or citrus, and enjoy for breakfast, lunch or as a refreshing after-dinner treat.Shaved mango and cucumber salad with Tajín and tequila dressing (pictured top)Tajín is a mouth-puckering and addictive spice mix that’s often sprinkled over fruit; it makes an excellent rim for margaritas, too. If you can’t find it, mix a tablespoon of mild chilli powder, half a teaspoon of ground sea salt, a quarter-teaspoon of citric acid and the zest of one lime.Prep 10 min
Cook 10 min
Serves 43 ripe mangoes, peeled
1 large cucumber1-2 tbsp Tajín, or to tasteFor the dressingJuice of 2 limes
2 tbsp tequila
