Aurelia's Breakfast Fruit Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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) |
Directions:
1. Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
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