Baked Fruit Mixiote

Baked Fruit Mixiote
Print Recipe
6 servings Mixiote de Frutas
Ingredients
  • 1 1/2 cups freshly squeezed orange juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon agave or maple syrup or honey
  • 2 large peaches, pitted and cut into 6 wedges each
  • 1 cup blueberries
  • 1 cup blackberries
  • Banana leaves thawed from frozen
  • 12 fresh mint leaves
  • kosher or coarse sea salt
  • Kitchen twine
To Prepare
  • In a small saucepan set over medium heat, bring the orange juice, vanilla and agave syrup to a simmer. Leave it at a steady simmer for 15 minutes or until it has reduced by half (to about 3/4 cup). Remove from the heat.
  • In a bowl, place all the fruit. Pour in the orange juice syrup and gently toss.
  • Pass the banana leaves over the open flame, steadily, without toasting them. Pass them slowly, just until you see them shine and they become fragrant. It’s steady and slow and should only take a few seconds.
  • Preheat the oven to 375 degrees.
  • Place one banana leave in the bottom of a large baking dish.
  • Cut 12 pieces of about 14-inches in length. They should be between 8 and 10-inches wide. Arrange two cut pieces on top of each other, crossing one another. Place about 1/6 of the fruit mixture right in the middle, place a couple mint leaves on top and add a pinch of salt. Close as in a bundle, making a package and tying a piece of twine around it to close the package. Repeat with each bundle and place them in the baking dish.
  • Bake in the oven for about 20 to 25 minutes. Remove from the oven. Serve the bundles by themselves, or alongside ice cream, pound cake or cinnamon rolls.
Ingredients
  • 1 1/2 cups freshly squeezed orange juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon agave or maple syrup or honey
  • 2 large peaches, pitted and cut into 6 wedges each
  • 1 cup blueberries
  • 1 cup blackberries
  • Banana leaves thawed from frozen
  • 12 fresh mint leaves
  • kosher or coarse sea salt
  • Kitchen twine
To Prepare
  • In a small saucepan set over medium heat, bring the orange juice, vanilla and agave syrup to a simmer. Leave it at a steady simmer for 15 minutes or until it has reduced by half (to about 3/4 cup). Remove from the heat.
  • In a bowl, place all the fruit. Pour in the orange juice syrup and gently toss.
  • Pass the banana leaves over the open flame, steadily, without toasting them. Pass them slowly, just until you see them shine and they become fragrant. It’s steady and slow and should only take a few seconds.
  • Preheat the oven to 375 degrees.
  • Place one banana leave in the bottom of a large baking dish.
  • Cut 12 pieces of about 14-inches in length. They should be between 8 and 10-inches wide. Arrange two cut pieces on top of each other, crossing one another. Place about 1/6 of the fruit mixture right in the middle, place a couple mint leaves on top and add a pinch of salt. Close as in a bundle, making a package and tying a piece of twine around it to close the package. Repeat with each bundle and place them in the baking dish.
  • Bake in the oven for about 20 to 25 minutes. Remove from the oven. Serve the bundles by themselves, or alongside ice cream, pound cake or cinnamon rolls.

10 comments on “Baked Fruit Mixiote

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  1. Banana leaves are not available where I live, is there something I could substitute
    to get the same or similar effect?

  2. I loved Episode #412. The Baked egg casserole. I tried it today especially for my husband who miss his mexican food very much. I am Puertorican so I can cook only puertorican style/flavor type of food or American. I know his style of eating has change a lot since we got married as I can not cook what he likes. He is from Papantla, Veracruz. I sure surprised him with breakfast today . It was so easy to make and it tasted so good. Thank you for making meals that make people go humm I can do that. Muchas Gracias porque hice que mi esposo se sintiera mas cerca de su tierra.

  3. I LOVE your show and excitement for food has made me want to try to cook. I ate most of my meals in either military dining hall or college dining hall so I am a late bloomer in the kitchen. I never watched a cooking show until I heard the cutest accent a few times when the TV was on to keep me company, then I saw what you did to the food. I live in Texas so I LOVE the Mexican flavors. Thank you so much for sharing your table.

  4. My wife and I love your show and we record it so that we won’t miss any episode. We specially love when your family is there, you have a beautiful family. Show your husband more often, he looks like a nice man. God bless you all!