Pico de Gallo de Fruta (Fruit)

This recipe for Pico de Gallo de Fruta is a delightful twist to the classic Pico de Gallo using fresh crisp fruit that makes for a refreshingly sweet salad with a spicy tangy bite that is ideal for summertime.

Pico De Gallo De Fruta

The bright succulant oranges, the semi soft verde (green) and rojo (red) stunning large mangoes, crunchy invigorating cucumbers, one by one each of the ingredients were brought in. Each one being cautiously peeled and sliced then tossed into a huge silver bowl in the middle of the table. I could feel the pain of the tang in the back of my boca (mouth) as I watched my Welita pour the spicy lime dressing into this beautiful colorful salad. Waiting for the dressing to soak into the fruit while chilling in the refrigerator was simply brutal.

Pico De Gallo De Fruta

Pico de Gallo is a well-known salsa fresca (fresh salsa) made with tomatoes, onions, cilantro, jalapeños, etc. In many regions of Mexico the term Pico de Gallo simply refers to a variety of salad, including fruit salads like this one.

In my world this is the only TRUE Pico de Gallo, a special treat that makes you look forward to summertime. It is a simple and healthy salad that makes any summer heat bearable.

Pico De Gallo De Fruta

The recipe calls for equal parts of all the ingredients but I may tend to add a bit more mango. Chilling this salad is imperative as it allows the juices to combine and the fruit to soak in the dressing. You also want to make sure to use a lot of salt, this allows the juices to extract from all the fruits and vegetables which means more amazing flavor combinations. Traditionally the lime dressing is made in a molcajete (a traditional Mexican version of the mortar and pestle used for grinding food) but if you don’t have one of these a blender will work just as good.

Pico De Gallo De Fruta

Pico de Gallo de Fruta (Fruit)

 

  • 4 oranges
  • 2 large cucumbers
  • 3 large mangos, firm
  • 1 medium jicama
  • 1 small papaya, firm
  • 2 Japanese Chilies (Chiles Japones) or chile de árbol (known as bird’s beak chile)
  • Juice of 2 large limes
  • 1 large garlic clove
  • 1 Tbsp. salt
  • ¼ c. water
  1. Peel and cube (bite size pieces) all of the fruit and place in a large bowl.
  2. To make lime dressing: Add the chilies, lime juice, garlic clove, salt, and water in a blender. Blend on high until the chilies and garlic are completely dissolved. Pour over the sliced fruit.
  3. Gently toss the dressing into the fruit and chill in the refrigerator for 4 hours. Serve.

Using 2 chilies makes a hot dressing, use 1 for a mild dressing and 3 for a super hot dressing. Refrigerate any leftovers in an airtight container for up to 4 days.

3.5.3208

 

 

Print Friendly, PDF & Email

Source link