Sometimes, you just need a little heat to complement your sweet, or a little zest to impress. In case you are not familiar with seasoning your fruit, let this recipe be your entry point. Let us first explain that there is absolutely nothing wrong with enjoying the refreshing flavors of fresh produce. Eating a juicy peach on a hot summer day is magical, as is enjoying a crisp apple in the middle of fall. Every now and again, though, you can elevate your fruit with just a touch of citrus and spice.

A lot of cultures salt their melons and add a squeeze of lemon or lime to bring out the flavor. This is a popular serving method for cantaloupe in Italy. For this chili lime watermelon snack, though, we get inspiration from Mexico, where putting chili powder, salt, lime, and other seasonings on fruit is very popular. It’s an ingenious hack that takes fruit, or vegetables, to a new level. Talk about adding a little pep to your step! Something about the spicy sweet flavor combination with a kiss of zesty lime makes you wanna get moving!

The great thing about watermelon is that it pairs beautifully with myriad flavors. You can add it to salsas, salads, and desserts. You can even grill it for a savory summer appetizer. This chili lime watermelon is just another way to be creative with one of summer’s most popular fruits. Plus, this recipe is much healthier than adding an overly salty, processed syrup to your fruit. Always go the healthier route if possible!

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If you are new to jicama, this recipe is the perfect way to enjoy this root vegetable, which is commonly treated like a fruit. Peel and cut the jicama into sticks and drizzle the sweet and spicy concoction over them. Allow the sticks to marinate for 10 minutes before serving. This recipe will surely become a family favorite, especially if you are looking to enjoy healthier snacks. No preservatives, no dyes, no artificial sweeteners, and no refined grains, just sweet and spicy deliciousness.

The jicama is a root vegetable that has thick, brown skin and crispy white flesh. It has a similar texture to an Asian pear or apple, but the flavor is quite mild. That’s why a lot of people jazz it up with with a sweet and spicy sauce known as Chamoy. You’ll commonly see this vibrantly red sauce at fruit carts, but it is very unhealthy for you, exhibiting nearly 850 milligrams of sodium per serving. Not to mention, seasoning the jicama with tajin only adds to the sodium content.

Fortunately for you, these jicama sticks are not coated in sodium-rich, nearly-fluorescent ingredients. Whisk together some raw agave nectar, freshly squeezed lime juice, chili powder, and sea salt before drizzling the mixture over the jicama. This recipe lasts for about three days, provided you store the jicama in an airtight container in the fridge. If you want to prep it for an entire week, keep the dressing and jicama sticks separate, only tossing the sticks in sauce when you want to enjoy them.

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Finally, a sauce that doesn’t require a blender! Sometimes, it’s nice to simply pour ingredients into a bowl, whisk them together, and then enjoy immediately. This chili lime tahini sauce is creamy and has a nutty, slightly spicy flavor with a zesty citrus flair. It serves as a perfect dip for your vegetable tray, but it also makes for a great salad dressing or drizzle for tacos, bowls, and so much more. It’s the condiment that you never knew you needed!

Tahini is a great ingredient, nay, a must-have ingredient in your kitchen. It adds a rich, nutty flavor and creamy texture to sauces, dressings, dips, and more. Besides the fact that it adds great flavor to recipes, tahini also exhibits some surprising health benefits. Tahini is naturally rich in healthy fats, vitamins, and minerals, with just one tablespoon providing more than 10% of the recommended daily intake for some nutrients. Tahini is especially high in lignan sesamin, a compound that exhibits promising antioxidant potential in animal and test-tube studies. More research is needed to fully understand the effects in humans, though.

This sauce is truly addictive, but we understand that you may not be able to finish it the same day you make it. If you have leftover tahini sauce, store it in an airtight container in the fridge for up to five days. If it thickens up in the fridge, shake it up with a splash of water to help thin it out. Ideally, it should be pourable and smooth!

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The best way to cook corn is to grill it because you get that beautiful charred flavor. The secret to successfully grilling corn is to grill it in the husk for the first 5-10 minutes. Not only does this make it is easier to pull the husk away, but it also steams the corn to give it an even cook. This is the perfect side dish for summer.

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Some people see jicama in the store and only perceive it as a globe-shaped starchy vegetable that they don’t know what to do with. That is all about to change because it is going to become your go-to, cleanse-approved snack. Dust it with some chili powder and sea salt, and toss it in fresh lime juice and your views on jicama change. The great thing about jicama is that it can improve digestion, support heart health, and improve gut bacteria.

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This is a cleanse-approved twist on a Mexican favorite, crema. You can put a dollop of this on your salads, spread a layer in raw wraps, use it as a dip with fresh veggies, or use it as a topping for raw tacos. Enjoy it however you decide!

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Mung bean sprouts may as well be called protein superheroes because about 25% of their weight is protein. Because of the folate and antioxidant content, mung bean sprouts have been known to help reduce inflammation and cholesterol levels. And that’s just from one ingredient in this salad!

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