Ensalada de frutas with yogurt and honey, Mexican style Recipe
This fruit salad with yogurt, honey, and lime is a light dessert inspired by Mexican fruit stands. Instead of heavy creams, it uses thick yogurt, a bit of honey, and a pinch of cinnamon. It’s a great way to use seasonal fruit and finish a meal with something light yet full of flavor.
This ensalada de frutas is inspired by Mexican street fruit stands, where fruit is served with lime, honey, and spices instead of heavy whipped cream. The yogurt sauce with cinnamon keeps the dessert light while making it more filling than a simple bowl of fruit. The combination of citrus, pineapple, and mint is very refreshing, perfect after a spicy meal.
Chef's tips
Cut the fruit into similar-sized pieces so the sauce coats them evenly and they’re easier to eat with a spoon. Add the bananas at the end and don’t mix too vigorously so they don’t fall apart and discolor the yogurt. If you’re using very tangy yogurt, taste the sauce before adding all the lime and, if needed, add a little more honey.
How to serve
You can serve this salad as a light weekend breakfast with stovetop coffee or as a dessert after a barbecue when no one has room for heavy cakes. It looks great in glasses or jars for a home brunch, next to avocado toast and eggs. On a hot day, chill it well and serve with sparkling water with lime or homemade lemonade.
Ingredients
- plain yogurt - 400 g
- honey - 3 tablespoons
- lime - 1 piece
- banana - 2 pieces
- apple - 2 pieces
- orange - 2 pieces
- pineapple - 200 g
- nuts - 40 g
- cinnamon - 0.5 teaspoons
- mint - 0.25 bunch
Preparation
- Transfer the yogurt to a bowl, add the honey, cinnamon, and the juice squeezed from the lime. Mix thoroughly with a spoon until you get a smooth, slightly runny sauce.
- Peel the bananas and slice them. Wash the apples, remove the cores, and cut into cubes. If the skin is tough, you can peel them.
- Peel the oranges, removing the white pith as well, then cut into pieces, trying not to pour too much juice onto the board.
- Cut the pineapple into small cubes. If using canned pineapple, drain it well.
- Roughly chop the nuts with a knife. Rinse the mint, pat dry, and chop.
- In a large bowl, gently mix all the fruit so they combine but don’t fall apart.
- Divide the fruit between bowls or glasses. Drizzle each portion with the yogurt–honey sauce.
- Sprinkle the top with chopped nuts and mint. Serve immediately or after briefly chilling in the fridge.
Storage
Store the salad and sauce separately in the fridge for up to 1 day. Add bananas and toppings just before serving so the fruit stays fresh and the nuts remain crunchy.
