Fruit with chili and lime (Fruta con chile y limón)

1. Peel the mango, cut the flesh away from the stone and slice into long sticks.

2. Cut the pineapple, the (deseeded) watermelon and the peeled jicama into finger-thick sticks too. If you have no jicama, a crunchy raw kohlrabi gives a similar experience.

3. Quarter the cucumber lengthwise, skin on, and cut into sticks of the same size.

4. Stand the sticks in cups or arrange them nicely on a platter, grouped by colour.

5. Squeeze over the lime juice and sprinkle with the chili powder mixed with a pinch of salt.

6. Serve immediately, well chilled – in Mexico it's sold like this on the street in paper cups.

Tip: If you can get Tajín seasoning it's even more authentic – but chili powder, salt and lime give almost the same result.