Spring Fruit Salad with Tajín

I grew up in the 1980s and always remember a fluffy and sweet ambrosia-style fruit salad made with canned fruit, Cool Whip, and shredded coconut. Don’t get me wrong, I loved that salad. But nowadays I would rather serve a bowl filled with colorful fresh fruits, a scattering of crunchy jicama, a drizzle of lime juice, and a sprinkling of spicy Tajín.

For a festive touch, serve this salad in a hollowed-out pineapple or use a bunny-shaped cookie cutter to cut some of the fruit pieces.