Mexico City Street Sweets with Ruth Alegria

Prepare limes by cutting off the tops and scooping out the flesh.

In a saucepan, combine sugar and water; heat over medium until sugar dissolves.

Add lime flesh to the syrup and simmer for 10 minutes until tender.

Remove limes from syrup and let cool on a wire rack.

In a bowl, mix shredded coconut with chili salt and nuts.

Stuff each lime with the coconut mixture, pressing firmly.

Coat the stuffed limes in the sugar until evenly covered.

Place limes back on the wire rack to dry for at least 2 hours.

Once dry, garnish with pepitas and a sprinkle of chili salt.

Serve chilled or at room temperature.

Dietary

Allergens