Summer is the season of abundance, when fruit is at its sweetest and every farm stand seems to overflow with color. Throughout Mexico and Latin America, fruteros - fruit carts and roadside stands - celebrate that abundance by serving fruit not as dessert, but as something bright, refreshing, and deeply savory. Fresh produce is often paired with chile, lime, herbs, and tangy condiments, transforming ripe fruit into something both cooling and complex. stonefruit chamoy and heirloom tomatoes with fresh watermelon, pickled jicama, cucumber, jalapeno, cilantro, arugula, and hibiscus vinaigrette with chile toasted peanuts & pumpkin seeds allergens: alliums, peanut (plant-based)