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.