Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8
Instead of chopping fruit, we cut it into long, easy-to-pick-up pieces. Serve the extra fruit as a side salad or save for breakfast the next day.

How to Make It

Step 1
1

Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves. Repeat with 7 more glasses.

Step 2
2

Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 16 watermelon sticks (about 3 in. by 1/2 in.) from a 2-lb. seedless watermelon, peeled
 16 pineapple sticks (about 3 in. by 1/2 in.) from a 3-lb. pineapple, peeled and cored
 8 jicama sticks (about 3 in. by 1/2 in.) from a 1-lb. jicama, peeled
 1 mango, peeled, pitted, and cut into 8 wedges
 8 large strawberries, halved
  Zest and juice of 1 lime
 3 tablespoons silver tequila or pineapple juice
 3 tablespoons agave nectar or honey

Directions

Step 1
1

Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves. Repeat with 7 more glasses.

Step 2
2

Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.

Step 3
3

Note: Nutritional analysis is per serving.

Fruit Cocktail with Margarita Dressing