Name: Aurelia's Breakfast Fruit Salad
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 to 8 servings
Ingredients: 1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices; 2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks; 2 cups fresh orange juice; 1/4 to 1/2 teaspoon cayenne, or to taste; 2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

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Aurelia's Breakfast Fruit SaladRomulo Yanes

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

Recipe information

Total Time
30 min
Yield
Makes 6 to 8 servings

Ingredients

1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices

2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks

2 cups fresh orange juice

1/4 to 1/2 teaspoon cayenne, or to taste

2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

Preparation

Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.

TagsSalad Mexican Latin American Pineapple Fruit Mango Stone Fruit Orange Citrus Cotija Cheese Dairy Queso Fresco Main Breakfast Vegetarian 5 Ingredients or Fewer Quick Easy No-Cook Bon Appétit

Recipe notes

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