Pico de Gallo (Mexican Fruit Salad) Pico de gallo (Ensalada ......Pico de Gallo (Mexican Fruit...
Transcript of Pico de Gallo (Mexican Fruit Salad) Pico de gallo (Ensalada ......Pico de Gallo (Mexican Fruit...
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.