A puzzling Penzey's spice blend: Pico Fruta

it's ok on melons. I'm glad it bought a small one.

Tajin is the main flavor for the crusted grilled chicken I make just about every weekend - and that blend sounds very similar.

A couple other mixes I use (to completely flummox my midwestern "Miracle Whip is kinda spicy" neighbors) are both from Badia: Saison Completa and Saison Tropical. Both have strong but pleasant flavor and a citrus-y tang, but neither one are very chili forward so you can get a nice tropical flavor but control the heat level better.

I used to use mainly Mexican spices and too often the dish would get out of balance since most mexican spice blends include chili powder.

Sometimes I like a little salt on a melon, but if the fruit is perfectly ripe and delicious, why add anything?

Tajin crusted rim. Beer. And... it changes

https://jeffreymorgenthaler.com/michelada/

I prefer Dimitries and very little tomato juice - with the Tajin crust, please! Lotsa lime, too!!

when my kids were small all the kids would carry little bottles of similar (Lucas, I think) and eat it plain (like we did to koolaid when I was a kid), now they like Tajin on everything.

In Mexico when you get chips or snacks like them at public events like a rodeo, you always get lime and hot sauce - popcorn doesn't get butter it gets lime and chile, same at fresh fruit stands.

Maybe should move south...
My palette!

This is standard fruit spice you see all over border states, brought from Mexico.

Here’s an article on how it’s eaten in popular snacks.
https://www.isabeleats.com/mexican-fruit-cups/