How Far Has Mexico Gone In The World Cup Mexican Fruit Desserts – 3 Recipes to Dream Away

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Mexican Fruit Desserts – 3 Recipes to Dream Away

Mexico is a well-known country in the culinary world for its wide variety of colorful and nutritious fruits and vegetables.

Apart from its fruit exports also contributing to the world with countless Mexican Fruit Recipes, these recipes are often prepared in top restaurants but can be made at home just as easily

In the United States, Mexican fruit imports topped $286 million in 1990 including oranges and orange juice, mangoes, grapes, fresh and frozen strawberries, and limes. Nearly half of US lime consumption is imported from Mexico.

Mexican Jicama Fruit Salad

  • 1 jicama (1 1/4-1 1/2 pounds)
  • 1 small cucumber, unpeeled
  • 2 cups fresh cubed pineapple (1 inch)
  • 1 cup seedless red grapes
  • 1 cup mango or papaya, peeled and chopped
  • 6 strawberries cut in half
  • 1/8 cup fresh lemon juice
  • 1/4 cup sweetened coconut, shredded
  • 3 tablespoons of honey

Instructions

Combine juice and honey in a bowl. Combine all the fruit and chill for at least 30 minutes. Toss honey and juice with fruit before serving.

Mexican fruit recipes can be served with savory dishes or used to prepare dessert recipes, but fruit is also the base for preparing shakes and other drinks. Some fruits, such as jicama and mango, are often eaten on their own as healthy snacks, although in Mexico these fruits are often sprinkled with crushed chili, lemon, and salt to taste.

Sweet Mexican Temptation Pineapple

Ingredients

  • 1 pineapple
  • 1/4 cup sugar
  • 1/4 cup rum
  • 4 tablespoons of butter

Custard Sauce

  • 2 cups of milk
  • 1/2 cup sugar
  • 3 beaten egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of salt

Instructions

Slice the horizontal wedge of pineapple, lifting the top and carefully removing fruit. Mix rum and sugar. Cut pineapple into small pieces and add to the sugar mixture. Return fruit pieces to pineapple and top with butter. Cover pineapple with foil and place on a baking sheet. Bake at 350° Fahrenheit for 20 minutes. Serve warm with a cold custard sauce

Sauce Ingredients

Combine in a saucepan milk, salt, sugar and cornstarch. Cook over a low heat for 15 minutes or until smooth and thick. Add some cooked custard to the egg yolk, mixing it and pour it into the rest of the custard over heat. Cook the custard for a few minutes and remove from the heat. Add vanilla and cool.

Mexican Nochebuena Fruit and Vegetable Salad

Ingredients

  • 2 sliced ​​bananas
  • 2 oranges
  • 3 medium beet roots, sliced
  • 3 cups of shredded lettuce
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped peanuts
  • 1 can pineapple chunks, (8 oz.)
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of aniseed
  • 1 tablespoon of granulated sugar
  • 1/2 teaspoon of salt
  • 8 water chestnuts, drained
  • 1 lime wedge

Instructions

Drain and reserve liquid from pineapple. Separate oranges into sections and place in a bowl alongside sliced ​​beets, bananas, pineapple and chestnuts. Mix pineapple liquid with lemon juice, 2 tablespoons of sugar, and salt. Pour the juice over fruit and let it stand for 10 minutes before draining well. Place fruit over a bed of lettuce, garnishing with peanuts, lime wedges, and pomegranate seeds. Mix 1 tablespoon of granulated sugar with anise and spread over the salad to serve.

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