Mexican Fruit Cocktail

Delightful Mexican fruit salad with pineapple, orange, apple, onion, jalapeño, and lime juice

Print
Photography Credit: Elise Bauer

Visit practically anywhere in Mexico and you’ll be delighted by the abundance of fruit. You’ll find juice stands selling a variety of agua fresca, and street vendors peddling fruit on sticks and zesty fruit salads.

Where our fruit salads tend to be rather predictable, a typical Mexican fruit cocktail has elements of chili and salt, and perhaps some cilantro and onion as well. The combination is interesting in the best possible way, and terrific served alongside Mexican food or on its own for a snack.

Mexican Fruit Cocktail

The following fruit cocktail recipe is from the Jalisco region of Mexico. Its formal name is “Ensalada de Pico de Gallo” and comes from a friend of a friend from Guadalajara. The salad fires the senses on many fronts. Mostly it’s sweet from the pineapple, orange, and apple. Balance comes from the acidity of the lime juice, savory notes from the onion and cilantro, a little salty hit from a sprinkling of salt, and some zing from the jalapeño.

It’s delicious! In a completely surprising way.

By the way, when experimenting with the recipe I thought I would chop up the fruit more finely and serve it as a typical pico de gallo. That experiment didn’t work at all. This dish works best as a true fruit salad, with large chunks of pineapple and orange.

Mexican Fruit Cocktail Recipe

Print
  • Prep time: 15 minutes
  • Yield: Serves 3 to 4

The jalapeño chile is entirely optional. Leave it out altogether if you don't want the heat. Always taste first before adding, some jalapeños are hotter than other. Adjust the amount to the level of heat you want.

Ingredients

  • 2 cups of cubed pineapple, slice the cubes into 1/2-inch wide slices
  • 2 navel oranges, segmented (see how to segment oranges)
  • 1 tart green apple, thinly sliced (can also use jicama)
  • 1/4 cup of thinly sliced red onion
  • 1/2 jalapeño, seeded, thinly sliced or finely diced (optional)
  • 2 Tbsp lime juice
  • 3 Tbsp chopped cilantro
  • Pinch of salt

Method

Combine the fruit, jalapeno, and onions in a bowl. Squeeze lime juice over everything. Sprinkle with salt. Toss in cilantro to combine.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Mexican Fruit Cocktail on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Ensalada de Frutas con Chile from Tori Avey

Lively, refreshing Mexican fruit salad brings LA street food to the dinner table by Terry from Blue Kitchen

Strawberry Mango Jicama Salad from Two Peas and their Pod

Mexican Fruit Gazpacho from Mexico in my Kitchen

Mexican Fruit Cocktail

Showing 4 of 13 Comments

  • Kay Crowell

    Elise, I have never commented before though I make and love many of your recipes. This fruit cocktail is so delicious! Today I subbed cara cara oranges and used Asian pear instead of the apple. Even better! Thanks so much for your blog.

  • Sam

    Do I leave all the juice from the oranges in this salad.

  • a

    I was going to say it reminded me of kumquat salsa, and then I discovered that recipe is one of yours! http://www.simplyrecipes.com/recipes/kumquat_salsa/

  • Carol at Wild Goose Mama

    What a GREAT idea. I love mixing fruit into a meal in some way—cooked or uncooked. And juxtaposition to the more heavy aspects of Mexican food, this is fab!

  • Jeffrey Hogan

    “Fruit salsas” such as this are great with grilled pork or chicken. I wouldn’t have thought about pairing it with steak, but now I’m intrigued.

View More Comments / Leave a Comment
Mexican Fruit CocktailMexican Fruit Cocktail