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)
Need to make a substitution?
Preparation
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.