Yucatán Fruit Salad
XekMarilyn Tausend's Culinary Adventures to Mexico have been great fun and a valuable part of my continued travels and study. Marilyn seeks out wonderful culinary spots to visit and she arranges for excellent instructors to teach in every location. This cooling salad was presented to our group by Perla Ehrenberg, one of the instructors, who was living in a village near Merida in Yucatán where the year-round tropical climate produces an abundance of fruits. The amount of each fruit can be flexible. Also try adding some mango, if you like.
Ingrediënten
Makes 6 servings
- 2 tangerines peeled and cut into bite-size pieces
- 2 oranges peeled and cut into bite-size pieces
- 1 grapefruit peeled and cut into bite-size pieces
- 2 cups fresh pineapple chunks
- ½ medium jicama peeled and cut into bite-size squares
- ¼ cup packed chopped fresh cilantro
- 1 tablespoon Bitter Orange Juice Substitute or 2 teaspoons orange juice and 2 teaspoons grapefruit juice
- 1 chile piquin crumbled, or ⅛ teaspoon crushed red pepper
Instructies
- Mix all of the ingredients in a large bowl.
- Refrigerate for at least an hour.
Notes / Tips / Wine Advice:
Serve cold.
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