Mexican Fruit Salad Food
MEXICAN-STYLE FRUIT SALAD
Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.
MEXICAN FRUIT SALAD
The ancho chili powder really makes this version special. If you like, you may add 1/4 cup Tequila to the liquid ingredients (I like!).
Provided by evelynathens
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, Tequila (if using) sugar, salt and chili powder to taste; mix well.
- Chill at least 1 hour before serving.
BIONICOS: MEXICAN FRUIT CUPS
The sweetest Mexican street food you'll find in Mexico is the Bionicos, which is a Mexican fruit cup with Mexican yogurt cream on top. And guess what? It's easy to learn how to make Bionicos at home with this Bionico recipe!
Provided by Vanessa Bell
Number Of Ingredients 12
Steps:
- Dice your fruit and combine in a bowl. Set aside.
- In a second bowl, combine your sour cream, condensed milk, vanilla, and yogurt. Mix well.
- Scoop yogurt mixture, evenly, into the bottom of two serving bowls, leaving about ¼ cup in the bowl.
- Top with an even mixture of the fruit.
- Sprinkle the rest of the yogurt mixture on top of the fruit in each bowl.
- Top the fruit bowls with raisins, pecans, granola, and coconut. (Honey if desired.)
MEXICAN GAZPACHO FRUIT SALAD
This Mexican Gazpacho Fruit Salad is refreshing and light and it makes a perfect summer fruit salad for barbecues, potlucks and dining al fresco.
Provided by Deborah
Categories Detox
Time 20m
Number Of Ingredients 10
Steps:
- Combine the diced fruit in a bowl. Pour the lime juice over the fruit.
- Add the cilantro and chili and toss gently to mix well.
- Chill in the refrigerator before serving.
MORELIA-STYLE FRUIT SALAD
Morelia-Style Fruit Salad recipe from Pati's Mexican Table Season 3, Episode 5 "Family Fiesta"
Provided by Pati Jinich
Categories Antojos
Time 25m
Number Of Ingredients 9
Steps:
- In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.
- Mix all the ingredients in a large mixing bowl to your taste!
BIONICO (MEXICAN FRUIT SALAD)
Steps:
- Cut the fruit into bite-sized pieces. It can be the suggested fruit or you can swap in any you like.
- In a bowl combine yogurt with condensed milk, sour cream, and vanilla extract. Stir until mixed well.
- Top the fruit with 2 tbsp of the yogurt mixture milk sauce and 2 tbsp granola. You can also add shredded coconut, honey, sliced almonds, raisins, and more.
Nutrition Facts : ServingSize 1 cup fruit with 2 tbsp sauce, Calories 194 cal, Carbohydrate 30 g, Fat 6 g, Protein 4 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 30 mg, Sugar 17 g
MEXICAN FRUIT SALAD
I got this recipe from my Spanish teacher in high school after a class party. It is so versatile & simple. You can use any fruit, I usually use apples, oranges/tangerines & bananas since that is usually what I have on hand. The measurements for fruit is about 4 cups chopped fruit, use less if you like more sauce, add more fruit if you want it a little thicker. You can add more fruit just before serving too. Prep time includes refrigeration time.
Provided by Legna
Categories Low Protein
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sugar, cornstarch, nutmeg and water over medium fire.
- Stir constantly until it becomes thick.
- Let sauce cool about 10-15 minutes.
- Put chopped fruit in a large bowl.
- Pour sauce on top of fruit.
- Stir and chill about 3 - 4 hours.
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Reviews 10Category AppetizersServings 12Estimated Reading Time 4 mins
- DRESSING: In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little saltier. Set aside.
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