Mexico is a country well known in the world of cooking for its wide variety of colorful and nutritious fruits and vegetables.
In addition to their fruit exports, they are also contributing to the world with countless Mexican fruit recipes, these recipes are often prepared in top-notch restaurants, but can just as easily be made at home.
In the United States, imports of Mexican fruits exceeded $286 million in 1990, including oranges and orange juice, mangoes, grapes, fresh and frozen strawberries, and limes. Nearly half of the US lime consumption is imported from Mexico.
Mexican Jicama Fruit Salad
- 1 jicama (1 1/4-1 1/2 lbs.)
- 1 small cucumber, unpeeled
- 2 cups diced (1-inch) fresh pineapple
- 1 cup seedless red grapes
- 1 cup mango or papaya, peeled and chopped
- 6 strawberries cut in half
- 1/8 cup fresh lemon juice
- 1/4 cup sweetened coconut, flaked
- 3 tablespoons of honey
Addresses
Combine the juice and honey in a bowl. Combine all the fruit and chill for at least 30 minutes. Mix the honey and juice with the fruit before serving.
Mexican fruit recipes can be served with savory foods or used to prepare dessert recipes, but fruits are also the base for smoothies and other drinks. Some fruits, such as jicama and mango, are commonly eaten plain as healthy snacks, although in Mexico these fruits are commonly sprinkled with ground chile, lemon, and salt to taste.
Pineapple Sweet Mexican Temptation
Ingredients
- 1 pineapple
- 1/4 cup sugar
- 1/4 cup of rum
- 4 tablespoons butter
Custard Sauce
- 2 cup of milk
- 1/2 cup of sugar
- 3 beaten egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Addresses
Cut a horizontal slice from the pineapple, lifting the top and carefully removing the fruit. Mix the rum and sugar. Cut the pineapple into small pieces and add the sugar mixture. Return the fruit pieces to the pineapple and coat with butter. Cover pineapple with aluminum foil and place on a baking sheet. Bake at 350º Fahrenheit for 20 minutes. Serve hot with cold custard sauce
sauce ingredients
Combine milk, salt, sugar, and cornstarch in a saucepan. Simmer for 15 minutes or until smooth and thick. Add small amounts of cooked custard to the egg yolks, mix and pour into the remaining custard over the heat. Cook the custard for a few minutes and remove from heat. Add the vanilla and chill.
Mexican Fruit and Vegetable Salad Christmas Eve
Ingredients
- 2 sliced bananas
- 2 oranges
- 3 medium beet roots, sliced
- 3 cups of shredded lettuce
- 1/3 cup pomegranate seeds
- 1/4 cup chopped peanuts
- 1 can pineapple chunks (8 oz.)
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon of anise seeds
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 8 water chestnuts, drained
- 1 wedge file
Addresses
Drain and reserve the liquid from the pineapple. Separate the oranges into sections and place in a bowl along with sliced beets, bananas, pineapple, and chestnuts. Mix the pineapple liquid with lemon juice, 2 tablespoons of sugar and salt. To juice over fruit and let stand 10 minutes before draining well. Arrange the fruit on a bed of lettuce and garnish with peanuts, lime wedges, and pomegranate seeds. Mix 1 tablespoon of granulated sugar with aniseed and sprinkle over the salad to serve.
