Photo: Annabelle Breakey; Styling: Karen Shinto
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
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
Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.
Step 3
Note: Nutritional analysis is per serving.
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