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Aurelia's Breakfast Fruit Salad

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Aurelia's Breakfast Fruit Salad Romulo Yanes

  • Active Time

    30 min

  • Total Time

    30 min

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

Ingredients

Makes 6 to 8 servings

1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

  1. Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.

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Reviews (2)

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  • I wasn't too impressed.

    • julieagreen

    • portland, or

    • 3/8/2008

  • I loosely followed the recipe, substituting tobasco for cayenne (2 Tbs maybe) and coconut for the cheese. I also decreased the amount of orange juice and added fresh mint leaves and a bit of honey.

    • samhersrud

    • SD

    • 6/21/2007

Tags Salad Mexican Latin American Pineapple Fruit Mango Stone Fruit Orange Citrus Cotija Cheese Dairy Queso Fresco Main Breakfast Vegetarian 5 Ingredients or Fewer Quick Easy No-Cook Bon Appétit

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