Delicious Mexican fruit salad with pineapple, orange, apple, onion, jalapeño and lime juice
BE PICTURED IN; CHARACTERIZED IN:
Visit practically anywhere in Mexico and you will be amazed by the abundance of fruit. You’ll find juice stands selling a variety of agua fresca and street vendors selling fruit on sticks and savory fruit salads.
The following fruit cocktail recipe is from the Jalisco region of Mexico. Its official name is “Ensalada de Pico de Gallo” and comes from a friend of a friend from Guadalajara. The salad inspires the senses on many fronts. Mostly it is sweet from pineapple, orange and apple. Balance comes from the acidity of the lime juice, savory notes of onion and coriander, a little salty note from a pinch of salt, and some zing from the jalapeño.
It is delicious! In a completely surprising way.
By the way, while experimenting with the recipe, I thought I’d chop the fruit finer and serve it as a typical pico de gallo. This experiment didn’t work at all. This dish is best served as a real fruit salad with large chunks of pineapple and orange.
Mexican fruit cocktail
The jalapeño chile is entirely optional. Leave it out altogether if you don’t want the heat. Always taste before adding, some jalapeños are hotter than others. Adjust the amount to the desired heat.
ingredients
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2 cups diced pineapple, cut the cubes into 1/2-inch wide slices
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2 navel oranges, segmented (see Segmenting Oranges)
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1 tart green apple, thinly sliced (can also use jicama)
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1/4 cup thinly sliced red onion
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1/2 jalapeño, seeded, thinly sliced or finely diced (optional)
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2 tbsp lime juice
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3 tbsp chopped cilantro
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pinch of salt
method
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Combine the fruit, jalapenos, and onions in a bowl. Squeeze lime juice over everything. Sprinkle with salt. Add cilantro to combine.
Links:
Ensalada de Frutas con Chile by Tori Avey
Lively, refreshing Mexican Fruit Salad by Terry at Blue Kitchen brings LA street food to the table
Strawberry Mango Jicama Salad made with two peas and their pod
Mexican fruit gazpacho from Mexico in my kitchen
