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Pico de Gallo (Mexican Fruit Salad) -
Pico de gallo (Ensalada Mexicana de Frutas)
Basic Recipe for one or two portions:
2 cups Fresh fruits and vegetables. Choose a variety of colours and textures for interest
and presentation, as well as availability. For example, green: cucumber, serrano
peppers (similar to jalapeño peppers, but smaller and spicier), green onions; red:
watermelon, pomegranate seeds; white: jícama (sweet tuber, sometimes called
Mexican turnip), onions; yellow/orange: oranges, slightly under ripe mango,
pineapple, papaya, cantaloupe; purple/pink: xoconostle (sour cactus pear); etc.
Prepare each ingredient separately by washing, peeling, removing seeds, etc., as
needed. Cut into bite size pieces.
1 lime
Dry chile piquín; roasted and ground (see note below), to taste
Salt, to taste
Arrange fruit in a bowl. Serve with lime, salt and piquín, to add to taste:
From MySliceofMexico.ca
NOTES:
Recipes from the Mexican state of Jalisco generally call for cucumber, serrano peppers, jícama and
orange sections, with any other fruits added, if in season. A few also include xoconostle, which is
hard to find even in some parts of Mexico; pineapple or slightly under ripe mango might add a
similar tanginess.
Prepared seasonings such as Pico de Gallo’s™ and Tajín™ may be used instead of the ground
piquín; they might contain salt and dehydrated lime juice, so adjust these ingredients accordingly.