Pepitoria (Ground Pumpkin Seed) with Fruit
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Bring a taste of Central America to your table with this refreshing pepitoria fruit cup! Juicy tropical fruit with a splash of lime meets smoky chile and nutty ground pumpkin seeds for a snack that’s equal parts sweet, savoury, and irresistibly crunchy.
In Guatemala, ground pumpkin seeds (pepitoria) are an essential ingredient in traditional Mayan stews such as pepián, jocón de pollo and iguashte where they add toasty flavour and act as a thickening agent.
It’s also popular in El Salvador and Honduras where it’s known as alguashte (pumpkin seed seasoning).
In Guatemala’s bustling markets, pepitoria with fruit and/or fresh veggies is a favourite snack sold by street vendors and at fruit stalls.
It’s often served in plastic bags with pepitoria added to taste. The combination of juicy fruit, toasty pumpkin seeds, and hint of smoky heat makes it a fun and nutritious snack.
My sister-in-law sold this version in her tienda in Guatemala City and now we love serving it on warm days or as a refreshing side at gatherings especially around Halloween or Día de los Santos (Day of the Dead).
Looking for more recipes with pumpkin seeds? Try our chilled beet gazpacho with pumpkin seeds and this pumpkin spice horchata.
Why You’ll Love This Recipe
- Full of Flavour: The mix of sweet fruit, smoky chile, and toasty pepitoria molida creates a delicious balance of textures and tastes.
- Easy to Make: With just a handful of ingredients and simple steps, this recipe comes together quickly for a no-fuss snack or side. For another quick and easy snack, try these mini caprese salad skewers.
- Perfect for Gatherings: A colourful, refreshing treat that’s always a hit at picnics, parties, or family get-togethers. It’s one of our favorite boating snacks paired with a refreshing boating drink!
- Budget-Friendly: Made with affordable, everyday ingredients like pepita molida, fresh fruit, vegetables and chile.
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Ingredients
- Pumpkin Seeds: Use raw, shelled pumpkin seeds for this recipe. Toasting and grinding them brings a rich, nutty flavour and adds texture, making them an essential part of the dish.
- Chile Powder: Traditional Guatemalan versions use cobanero chile, known for its smoky heat. If you can’t find it, chipotle powder works well. To discover more classic Guatemalan ingredients and dishes, see our ultimate guide to the best Guatemalan food.
- Lime Juice: Freshly squeezed lime brightens the fruit and balances the smoky, savoury notes of the pepitoria mixture.
- Tropical Fruit: Mango, pineapple, orange, and cucumber provide sweetness, juiciness, and refreshing contrast. Choose firm, ripe fruit so it holds its shape after cutting. Love mango? Try our mango and black bean salsa or no-bake mango pie for another fresh and flavourful twist.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Substitutions and Variations
- Skip the Chile: Omit the chile powder for a milder, kid-friendly version while still enjoying the nutty flavour of the pepitoria seed.
- Fruit Cubes or Skewers: Cut the fruit into cubes or place on skewers for a fun, portable “walking fruit salad”.
- Add Extra Crunch: Sprinkle toasted coconut flakes, chopped nuts, or granola over the fruit for an added texture boost.
- Use Different Fruit: Swap in seasonal or local fruit such as strawberries, kiwi, green mango or melon to suit your taste or what’s available.
- Swap for Vegetables: Substitute jicama, green mango, pepino ( cucumber) or radishes.
How to Make Pepitoria with Fruit
Making this snack is simple and only takes a few minutes to bring together the bright flavours of tropical fruit and the nutty, smoky pepitoria seed.
Step 1: Toast the Pumpkin Seeds. Place a cup of raw pumpkin seeds in a dry frying pan and cook over medium heat, stirring frequently, until they’re golden and fragrant, about 10–15 minutes.
Step 2: Grind the Seeds. Transfer the toasted seeds to a food processor or spice grinder and blend until they form a very fine powder.
Step 3: Transfer to a Bowl. Once the pumpkin seeds are finely ground, transfer them to a bowl. Add the seasoning, chile powder, and a pinch of sea salt.
Step 4: Mix the Seeds. Stir the ground pepitoria seed mixture, adjusting the chile to your heat preference.
Step 5: Prepare the Fruit. Peel and cut the mango, orange, cucumber, and pineapple into spears or cubes.
Step 6: Slice the Papaya. Peel and slice the papaya into spears or cubes as well.
Step 7: Add Fruit. Place the fruit in small cups.
Step 8: Finish the Snack. Drizzle the fruit with freshly squeezed lime juice and sprinkle the pepitoria mixture over the top.
Serve immediately with a small fork or skewer for a crunchy, flavourful treat.
Expert Tips
- Grind Seeds Finely: Make sure the pepitoria seed is ground very finely for a smooth texture that coats the fruit evenly.
- Check the Hulls: Traditional squash seeds used in Guatemala for pepitoria have very thin, edible hulls, but if using regular pumpkin seeds, sift the ground seeds to remove any hard pieces of shell.
- Prep Fruit Carefully: Choose firm, ripe fruit and cut just before serving to prevent it from becoming soggy or discoloured.
- Adjust the Heat: Start with a small amount of chile powder and taste before adding more, especially if using cobanero or chipotle, to suit your preference.
- Serve Immediately: This snack is best enjoyed right after assembling to keep the fruit fresh and crisp and the pepitoria seed mixture crunchy.
Recipe FAQs
This refreshing snack pairs well with hearty soups like sopa de albóndigas or caldo de res, or alongside light bites like our Guatemalan guacamole at parties and gatherings. It’s also perfect as a sweet-and-savory side for celebrations like Día de los Santos.
It’s best to assemble the fruit and pepitoria seed mixture right before serving to keep the fruit crisp and the pepitoria crunchy.
Traditional Guatemalan pepitoria uses squash seeds that are thinner and more delicate than typical pumpkin seeds, but regular pumpkin seeds work as long as you sift them to remove any hull pieces.
Keep any unused pepitoria seed mixture in an airtight container in the fridge for up to three weeks to maintain freshness and flavour.
More Delicious Guatemalan Recipes
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Recipe
Fruit with Pepitoria (Fruta con Pepitoria y Chile)
Equipment
- 1 Knife
- 1 cutting board
- 1 Skillet
- 1 food processor or spice grinder
Ingredients
Fruit Cup
- 1 large mango not too ripe cut into six sections
- 1 orange peeled and cut into six sections
- ½ English cucumber peeled and seeded cut into six spears
- 6 long slices spears of pineapple
- 6 spears of papaya if available or substitute watermelon
Pepitoria
- 1 cup raw pumpkin seeds shelled
- 1 teaspoon chile powder cobanero or chipotle
- ¼ teaspoon sea salt
- Freshly squeezed juice of 2 limes
Instructions
- Dry roast pumpkin seeds in a frying pan with no oil until brown but not burnt. It should take 10 or 15 minutes.
- Grind pumpkin seeds in a food processor or spice grinder until very fine.It should be like powder.
- Mix the pumpkin seeds, chile powder and salt. It should look brown and very fine.
- Prepare the fruit/vegetables and place into individual glasses or plastic cups.
- Drizzle fruit with fresh lime juice.
- Sprinkle 1 Tablespoon of the pumpkin chile mixture over each serving of fruit
- Serve immediately with a bamboo or wooden fork.
Notes
- Toast the pumpkin seeds carefully until golden to bring out their nutty flavour.
- Grind the seeds very finely for a smooth, even coating over the fruit.
- Assemble and serve the fruit immediately to keep it crisp and vibrant.
- Drizzle with fresh lime juice to balance the sweetness and enhance the flavours.