Bicolor fruit salad - Mexican recipe

Bicolor fruit salad – Mexican recipe

Eat it as a dessert or breakfast. Orange enhances the flavor of strawberries, and adding a few drops of orange liqueur works wonders (in that case, reduce the sugar).

variation: You can also create a colorful dessert by replacing oranges with mangoes and strawberries with blackberries.

material: For 4 people

  • 3 sweet oranges
  • Strawberries 225g
  • Zest and juice of 1 lime
  • 1-2 tablespoons powdered sugar

To decorate:

  • 1 sprig of fresh mint
  • Slice the lime zest into thin slices.

Finely peel the zest from the lime using a potato peeler. Cut the skin into thin slices. Blanch for 2 minutes. Drain in a colander and rinse under cold running water. Drain again and dry with kitchen paper. Garnish with orange or lemon zest in the same way.


Cut both ends of the orange with a sharp knife. Remove both the skin and white skin and peel well to maintain its shape.

Using a small, sharp knife, cut through the orange membrane to separate the pieces. Discard the membrane.

Remove the stems and leaves from the strawberries and discard. Slice lengthwise.

Place the fruit in a non-metallic bowl. Add lime zest and juice and sugar. Cover the bowl and refrigerate until ready to serve.

To serve, place the fruit in a glass bowl and garnish the dessert with lime zest and mint sprigs.

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