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Gazpacho Moreliano

Gazpacho Moreliano

Pati Jinich
Serve this savory Mexican fruit salad in individual cups, or party-style in a large bowl. It's the perfect dish for Cinco de Mayo or any gathering.
Prep Time 20 minutes
Servings 6

Ingredients
  

  • 2 cups peeled and diced ripe mango
  • 2 cups peeled cored, and diced pineapple
  • 2 cups peeled and diced jícama 1 small-to-medium jícama
  • 6 tablespoons finely chopped white onion
  • ¾ cup finely crumbled cotija or queso fresco or mild feta
  • 3 cups freshly squeezed orange juice
  • 6 tablespoons freshly squeezed lime juice
  • Kosher or sea salt to taste
  • Dried ground chile piquín or Mexican dried ground chile to taste

Instructions
 

  • Add one third of the mango, pineapple, and jícama to a large bowl. Add one third of the onion and queso, followed by one third of the orange and lime juices. Season with salt and chile. Repeat with two more layers. Finish with a sprinkle of salt and ground chile to taste.

Notes

Traditional Gazpacho Moreliano is made with mango, pineapple, and jícama, but other fruits and vegetables may be used.