Morelia-Style Fruit Salad

Name: Morelia-Style Fruit Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups peeled and diced ripe mango; 2 cups peeled and diced pineapple; 2 cups peeled and diced jícama; 3 cups freshly squeezed orange juice; 6 tablespoons freshly squeezed lime juice; 6 tablespoons finely chopped white onion; 3/4 cup finely crumbled queso Cotija (or substitute queso fresco, mild feta, dried ricotta or Romano cheese); To taste kosher or coarse sea salt; To taste dried ground piquín chile (or Mexican dried ground chile)

Gazpacho Moreliano

Recipe Yield

6 servings

Cooking time

25 minutes

Rate this recipe

5 from 5 votes

Ingredients

2 cups peeled and diced ripe mango
2 cups peeled and diced pineapple
2 cups peeled and diced jícama
3 cups freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice
6 tablespoons finely chopped white onion
3/4 cup finely crumbled queso Cotija or substitute queso fresco, mild feta, dried ricotta or Romano cheese
To taste kosher or coarse sea salt
To taste dried ground piquín chile or Mexican dried ground chile

To Prepare

To make individual gazpachos:

In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.

To make for all:

Mix all the ingredients in a large mixing bowl to your taste!

Comments

50comments inMorelia-Style Fruit Salad

Gerianne Kody

Sep 04

LOVE this recipe ty!!!

1. Pati Jinich
  
  Oct 03
  
  Yay, thanks to you!
  
Shawna Vasquez

Jun 05

I have been watching your show since the very first episode. Having married a Mexican man from Juarez, I had to learn a new type of cooking.

The first time I made your gazpacho, I made it exactly as instructed. Today, I made it again. This time switching out the jicama with Asian pear. I had forgot to pick one up at the market and I had an Asian pear and from now on either the Asian pear, the jicama, or a combination of both. The Asian pear has a light crisp texture that resembles jicama without the fibrous texture. Thank you so much Pati for being as awesome as you are. P. s. I too am a mother of three sons. So I know that bond.

1. Pati Jinich
  
  Jun 12
  
  What an amazing idea to add Asian pear, thanks for sharing Shawna!
  
Gricelda

May 09

Does it have to be freshly squeezed orange juice?

1. Pati Jinich
  
  May 11
  
  Hi Gricelda! I guess it doesn’t, but freshly squeezed is so yum!
  
Tom Bartolomei

Jun 23

Hi Pati: I made this recipe for Gazpacho and it was absolutely delicious. I served a bottle of Mezcal (from Oaxaca of course) on the side so that the adults could spike it up a touch along with extra Valentina hot sauce. Super, super, super yummy. It was a big hit. As always, thanks for sharing Pati. Buen provecho. FUERZA MEXICO!!!!!

1. Pati
  
  Jun 23
  
  YUM!
  
Michelle in VA missing TX

May 08

Thank you for sharing your recipes. I am looking forward to making the Gazpacho Moreliano as soon as I can get to a real market for ingredients. Due to allergies, I was stuck inside this weekend but enjoyed watching the “Pati-thon” on TV (made me hungry). It is always a joy to watch your shows and makes me want to visit Mexico again. One question, what is the difference between cotija and fresco? Just wondering which one will bring out the best flavors for this recipe? Thank you again for sharing your family and your recipes, may God continue to bless you.

1. Pati
  
  May 15
  
  I’m so glad you enjoyed the marathon…but I hope your allergies are better, Michelle! For the Gazpacho either cheese will be great. Cotija is a bit saltier and is aged compared to Queso Fresco which is fresh cheese. https://patijinich.com/pati_2020/queso_fresco/
  
Margie from Scottsdale

May 05

I am your loyal fan I made this wonderful Morelia fruit salad just before Cinco de Mayo it was delicious A few days later I made a pizza; very thin crust and used your salsa Verde Cruda as the sauce then layered it with caso fresco, Parmesan,mozzarella and put chunks of salami and topped it off with some of the fruit from the Morelia salad with a lot of garlic and it made the most delicious pizza thanks to your recipes. I do so enjoy watching your program I love your recipes so much I have collected most of your recipes Thank you so much for sharing all of your favorite foods and recipes with us.

1. Pati
  
  May 06
  
  Oh yum…your pizza sounds delicious, Margie.
  
Debra Hadley

Apr 20

I teach foods courses in high school in North Carolina. My advanced students make this in lab every semester as a part of our study of fruits, and they love it.
Some just eat it as a “fruit cup”, as one student called it, but some go all out and try it with the onions, queso fresco and hot sauce. I had a hard time sourcing the peppers it calls for, so we used Tajin – it was really good.
Thanks for the recipe and the insight into an authentic and unusual Mexican preparation.
By the way, my kids love your enthusiasm in the video, and they were awed by the gazpacho vendors’ amazing knife skills.

1. Pati
  
  Apr 25
  
  Oh that is so awesome that you make the fruit salad with your students! Please say hola to your whole class for me!
  
Donna Villeneau

Feb 23

So delicious 😋. I’ve made this twice for family and friends. We love the unique and fresh taste.

1. Pati
  
  Feb 26
  
  Donna, thank you so much. I’m so glad your family and friends have enjoyed it.
  
Raul Martinez

Dec 09

Hola Pati! So today is my ugly sweater Christmas party and I will be preparing this Morelia- style fruit salad for the guest to enjoy can’t wait to try it out tonight thank you Patti for the amazing recipe I have tried so many of your dishes and absolutely am in love with them all because of my child hood memories I live in Las Vegas and you need to open a restaurant here pronto ok 😘

1. Pati
  
  Dec 11
  
  I hope you had a fun party, Raul, and that everyone enjoyed the fruit salad!
  
Rose Mary Walecki

Apr 29

I was enthralled with the sounds and sights in this episode. I want to make “golden gazpacho” for a small plates tasting in preparation for an upcoming summer solstice fundraiser for our Nature center.

1. Pati
  
  May 01
  
  Good luck with the fundraiser Rose!
  
charlotte fiedler

Sep 17

Definitely going to try this. Maybe next month for our church International Dinner.

charlotte fiedler

Sep 17

Definitely going to try this. Maybe next month for our church International Dinner.

1. Pati
  
  Sep 26
  
  Yay! Please let me know how it turns out! =)
  
Mireyea

Mar 23

This is absolutely delicious! Thank you for sharing your bright personality and amazing recipes.

1. Pati
  
  Mar 24
  
  Gracias!
  
Jim

Mar 11

I missed your show for March 11, 2015 and wouls like to know about the recipes I missed.

Thank you & keep on cooking!!

1. Pati
  
  Mar 13
  
  Hi Jim, All the recipes from the shows are here: http://patijinich.com/pati_2020/tvshow/season-three/
  
norma piedrasanta

Oct 27

HOLA HUERITA!!!! ME ENCANTA SU PROGRAMA Y YA HICE ALGUNAS DE SUS RECETAS Y ESTAN DELICIOSAS GRACIAS Y QUE DIOS LA BENDIGA!!!:=]..

1. Pati
  
  Oct 29
  
  Gracias!!
  
C. L.

Aug 03

I miss my mother’s south of the border cooking, and being a single male parent, I had to learn how to cook…so, I watch your show often and surprise my children and grandchildren with my excellent dishes from Mexico. Thanks,C.L.

1. Pati
  
  Aug 05
  
  Hola C.L., Thank you for writing!! I’m sooo happy you are sharing the tradition of your mom’s cooking with your kids & grandkids!
  
Karla

Jul 20

When I saw your show with this and your enthusiasm was intoxicating when you explained the flavors I knew I had to try it! I took it to the family reunion and everyone loved it, I sent home some of it home with my 85-year-old uncle he just loved it.
I really look forward to watching your show, your like a good friend that I can tune in and learn from and enjoy your food. Thanks Amiga~

1. Pati
  
  Jul 21
  
  Hi Karla, So happy to hear everyone liked the gazpacho! Thank you for making it!!
  
joyce

Jun 09

It said you could not get the May recipes until June.

So I waited for the French Toast one to be listed in May. It’s not there

1. Pati
  
  Jun 11
  
  Hi Joyce, Here’s the Yucatan-Style French Toast recipe: http://patijinich.com/pati_2020/2014/01/yucatan-style-french-toast/
  
  All of the recipes from Season 3 are linked to this page: http://patijinich.com/pati_2020/tvshow/season-three/
  
Paul James

Jun 07

Really enjoy your personality and how excited you are to share your food. We are like that in New Orleans as well. Your cookbook is a pleasure to use, and I am making the Gazapacho Salad for my wife tomorrow because I know she will love it. As Jacque says “Keep Cooking”.

1. Pati
  
  Jun 08
  
  Thank you, Paul!
  
Gail Lamm

May 19

I made this but couldn’t find jicama so I used not so ripe pear and it was soooo good I could eat the whole big bowl MMMMMM good thank for all the wonderful recipes you share.

1. Pati
  
  May 19
  
  Thank you!! Good to know it works with pear too!
  
Nancy Woeltje

May 17

Would this be considered heart healthy?

1. Pati
  
  May 18
  
  Absolutely!
  
Charles

May 11

My wife made this Gazpacho and my entire family (even my Dad!) LOVED IT!!! Thank you for sharing such a great recipe and introducing us to a new and wonderful flavor combination.

1. Pati
  
  May 11
  
  So happy to hear!
  
Janet

May 01

This was the first time I watched your show, the gazpacho looked so wonderful! Unfortunately I am severely allergic to mangos 🙁 Do you have any suggestions for a substitute for the mango? I would love to make this for an event I have next week.

1. Pati
  
  May 01
  
  Hola Janet,
  You can really use any fruit of your liking! But what would substitute mangoes best, is another fruit that is sweet at the same as tart. Do you like plums? apricots? even apples! Anything goes!
  
Tim Haskell

Apr 19

Tried the Gazpacho in Morelia at the place you fllmed at. Delicious. Also tried carnitas in Patzcuaro at a restaurant on the way out of town. I was game but our guide did not want to eat at the street vendors. Terrific.
Can’t wait to relive our Colonial Mexico tour through your recipes.

1. Pati
  
  Apr 20
  
  SO HAPPY you tried them! Next time you go: eat at the street stands ; )
  
Maryanne

Feb 21

Love your recipes. Am going to make this gazpacho this weekend. Am saving the grilled pineapple margarita for a Christmas dinner with the family signature drink, I know they’ll love it. You are a wonderful cook, love your recipes. Thank You Pati! God Bless.

1. Pati
  
  Feb 21
  
  Thank you so much for your message, Maryanne! I hope you enjoy the gazpacho. 🙂
  
Lynda

Feb 16

Saw this on your Show this morning. I can’t wait to try this. I ran out and bought some Fresh Pineapple (in fact a whole one), a jicama, fresh limes and fresh oranges. I have two mangos sitting and ripening on my counter. I also bought a couple of Avacados. Im also making Chicken Taco Salad for dinner. I am so excited for your new show all the recipes so far are Awesome and Looking Delicious. Thanks, Pati keep it up

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That