RE: Chile and fruit...
In the fruiterias around Austin, a mix of powdered chile, lime, and salt is commonly sprinkled on top. I LOVE it. It's generally a mix of whatever is in season, but usually involves chunks of melons and jicama.
Years ago when I first started watching the Food Network, I watched a show where the Two Hot Tamales prepared a salad of sliced jicama, citrus (it was orange or grapefruit), and habanero. Probably some other things in there, but I don't remember. I made some off the memory of the show, and it was excellent.
A year or so ago I cooked a dinner for a friend of my then wife who had grown up in the south Texas valley. One the things I served was a concoction of chunks of watermelon, orange, pineapple, and jicama. I squeezed some limes on top, sprinkled some New Mexico powdered chile, and some salt, then mixed it all up and let it meld in the fridge for a few hours.
She said it tasted like what her mother used to make, so I felt honored.