Mexican Fruit "Gazpacho" Salad 6.000

Steve Legato

Feb 27, 2008

Fruit vendors across Mexico and in many parts of Los Angeles sell an assortment of fruit cut into spears and seasoned with chili powder, salt and/or lime. In Mexico's colonial city of Morella, cookbook author Jeanne Kelley's family came across a stand selling gazpacho de fruta -- diced fruit with lots of chili powder, lime and a sprinkling of queso anejo. This is her simplified version of that salad.

Servings: 6
  • 1 1/2 pounds papaya, preferably Mexican
  • 3/4 pound jicama
  • 1 large mango
  • 1 English (seedless) cucumber
  • 1 large orange
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped cilantro leaves


Peel and seed, if necessary, the papaya, jicama, mango, cucumber and orange; cut into 1/2-inch dice. Combine the fruit in a medium shallow bowl.

Combine the lime juice, chili powder to taste and salt in a small cup; pour the mixture over the fruit. Add the cilantro and toss gently to combine. Taste and adjust seasoning as necessary. Serve immediately.

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Recipe Source

Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden," by Jeanne Kelley (Running Press, 2008).

Tested by Bonnie S. Benwick.

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