Add sea salt. Then sprinkle on chili powder a little at a time, gently folding/stirring the salad as you go. I found 1/4 tsp (amount as original recipe is written // adjust if altering batch size) to be the perfect amount, but add more or less depending on preference.
*To freeze leftover fruit salad, puree 2/3 of the salad in a high speed blender or food processor until creamy and smooth, then add back to the remaining whole fruit and stir to combine. Pour into large ice cube molds and freeze to add to cocktails and smoothies, or into popsicle molds to make an easy summer snack/dessert.
*Nutrition information is a rough estimate calculated with maple syrup and without rum or tequila.