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Morelia-Style Fruit Salad

6 servings
Gazpacho Moreliano


  • 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!