This salad takes inspiration from vasos de fruta, a Mexican street snack of fresh fruits such as mango and melon and/or crisp vegetables such as jicama and cucumber, seasoned with lime and chili and served in cups. In our mix, pineapple provides a hearty texture and tart, tropical flavor, while honeydew melon offers juicy sweetness. Jicama, radish and cucumber bring a range of textures and colors to the mix. If you own a mandoline, this is a good time to use it, as it’ll make quick work of thinly slicing these ingredients. We like the salad chilled, so refrigerate it for at least 30 minutes before serving. This also allows the flavors to mellow and meld. Serve it within about an hour of refrigeration, though, or the crisp components will begin to soften.