Mexican Layered Fruit Salad Recipes

MEXICAN-STYLE FRUIT SALAD

Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

MEXICAN FRUIT SALAD

Mexican Fruit Salad image

The ancho chili powder really makes this version special. If you like, you may add 1/4 cup Tequila to the liquid ingredients (I like!).

Provided by evelynathens

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups strawberries, hulled and halved (about 1 1/4 pounds)
2 cups mangoes, chunks
2 cups melon, chunks
1 cup pineapple chunk
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup tequila (optional)
1/4 cup sugar
1/2 teaspoon salt
1 -1 1/2 teaspoon dried dried ancho chile powder

Steps:

In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, Tequila (if using) sugar, salt and chili powder to taste; mix well.
Chill at least 1 hour before serving.

MEXICAN LAYERED FRUIT SALAD

Mexican Layered Fruit Salad image

The authentic Mexican version uses cream and a sprinkling of pomegranate seeds. This version uses yogurt, coconut, and walnuts for color and crunch.

Provided by morgainegeiser

Categories Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large sweet apple, unpeeled, cut into small cubes
1 ripe papaya, peeled and cut into small cubes, seeds discarded
1 large ripe banana, cut into small cubes
1 cup ripe pineapple, cut into small cubes
1 cup nonfat vanilla yogurt
1 teaspoon shredded unsweetened coconut
1 tablespoon chopped walnuts or 1 tablespoon pecans
1 tablespoon honey

Steps:

Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving.
Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey.
Serve right away.

Nutrition Facts : Calories 132.8, Fat 1.8, SaturatedFat 0.7, Sodium 11.7, Carbohydrate 31.2, Fiber 4.3, Sugar 22.5, Protein 1.4

MEXICAN FRUIT SALAD

Mexican Fruit Salad image

I got this recipe from my Spanish teacher in high school after a class party. It is so versatile & simple. You can use any fruit, I usually use apples, oranges/tangerines & bananas since that is usually what I have on hand. The measurements for fruit is about 4 cups chopped fruit, use less if you like more sauce, add more fruit if you want it a little thicker. You can add more fruit just before serving too. Prep time includes refrigeration time.

Provided by Legna

Categories Low Protein

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1 cup cold water
2 apples, chopped (any variety)
1 orange, peeled and cut segments in half
1 tangerine, peeled and cut segments in half
1 banana, peeled and cut

Steps:

In a large saucepan, cook sugar, cornstarch, nutmeg and water over medium fire.
Stir constantly until it becomes thick.
Let sauce cool about 10-15 minutes.
Put chopped fruit in a large bowl.
Pour sauce on top of fruit.
Stir and chill about 3 - 4 hours.

MEXICAN LAYERED SALAD

Mexican Layered Salad image

Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

More about "mexican layered fruit salad recipes"

THE EASY MEXICAN LAYERED SALAD MADE FOR MONDAYS | CUTEFETTI

Web Jan 9, 2023 Published: September 4, 2021 - Last updated: January 9, 2023 Flipboard Facebook Pinterest Jump to Recipe Make any night a fiesta when you make this Mexican Layered Salad. With layers of rice, refried beans, and the perfect vegetables, the whole family will be ready to dig in.
From cutefetti.com

See details

LAYERED MEXICAN SALAD - MOSTLY HOMEMADE MOM

Web Feb 10, 2020 Instructions. Whisk together mayo, green chiles (undrained), and spices in a small bowl. Cover and refrigerate. Prepare the vegetables. Add the vegetables layers into a clear bowl or trifle dish in this order: half of the romaine, cucumber, tomatoes, avocados, and cheese. Repeat layers with remaining half of vegetables.
From mostlyhomemademom.com

See details

MEXICAN FRUIT SALAD RECIPE - THIS FARM GIRL COOKS

Web Apr 11, 2022 Instructions. Combine the pineapple, mango, papaya, and watermelon in a large bowl. Drizzle the lime juice and sprinkle the cilantro over the fruit, and toss everything together with two wooden spoons. Let sit in the refrigerator for at least two hours before serving to let the flavors combine.
From thisfarmgirlcooks.com

See details

MEXICAN LAYERED SALAD - SPACESHIPS AND LASER BEAMS

Web Sep 28, 2023 1 tablespoon of hot sauce (we like Cholula) 1 teaspoon of taco seasoning, optional 1 cup of corn, roasted or canned corn (about 2 cobs if roasting) 1 head of romaine lettuce, washed and chopped (about 4 cups) 2 cups of grape tomatoes, halved 1 orange bell pepper, diced, seeds and stems removed 1 yellow bell pepper, diced, seeds and stems …
From spaceshipsandlaserbeams.com

See details

MEXICAN FRUIT SALAD - LITTLE SUNNY KITCHEN

Web Jul 2, 2022 Instructions. To a large bowl, place all of the fruit, and add lime juice, honey, and chili seasoning. Give everything a good toss, and serve in a bowl or hollowed-out pineapple halves. Garnish with additional chili lime seasoning if …
From littlesunnykitchen.com

See details

EASY MEXICAN FRUIT SALAD RECIPE (PICO DE GALLO FRUTA)

Web Aug 18, 2022 Use a cheesecloth, paper towels, or a coffee filter as a colander substitute to drain the other fruit. Use cold fruit and veggies. If you use any canned fruit, chill the can before draining it. Likewise, chill the watermelon before you cut it. This salad is best just a few minutes after it is made.
From thetastytip.com

See details

MORELIA-STYLE FRUIT SALAD - PATI JINICH

Web Apr 29, 2021 Ingredients 2 cups peeled and diced ripe mango 2 cups peeled and diced pineapple 2 cups peeled and diced jícama 3 cups freshly squeezed orange juice 6 tablespoons freshly squeezed lime juice 6 tablespoons finely chopped white onion 3/4 cup finely crumbled queso Cotija or substitute queso fresco, mild feta, dried ricotta or …
From patijinich.com

See details

MEXICAN FRUIT SALAD RECIPE - SOULFULLY MADE

Web Apr 14, 2021 Ingredients Pineapple – fresh pineapple is best if you can get it. If not canned chunks will work as well. Watermelon – seedless watermelon Mango – A nice ripe mango can be found pretty much year-round. There are several varieties and growing seasons that are exported here. To check for ripeness you can go by how they feel.
From soulfullymade.com

See details

10 EASY MEXICAN SALAD RECIPES - INSANELY GOOD

Web Jun 6, 2022 2. Mexican Shrimp Salad If you want your Mexican salad to have a little more umami in it, try this shrimp salad instead. The combination of peeled shrimp, black bean salsa, corn, and more tastes fantastic. There’s also somewhat of a bite from the chili powder, especially if you use hot powder instead of mild. 3.
From insanelygoodrecipes.com

See details

BIONICO (MEXICAN FRUIT SALAD) - SLENDER KITCHEN

Web Nov 16, 2023 1. Cut the fruit into bite-sized pieces. It can be the suggested fruit or you can swap in any you like. 2. In a bowl combine yogurt with condensed milk, sour cream, and vanilla extract. Stir until mixed well. 3. Top the fruit with 2 tbsp of the yogurt mixture milk sauce and 2 tbsp granola.
From slenderkitchen.com

See details

LAYERED FRUIT SALAD - SPARKLES TO SPRINKLES

Web Apr 3, 2021 Layer the fruit in the trifle bowl. Beat together the cream cheese and powdered sweetener until combined. Fold in the whipped topping. Top the trifle with the topping and garnish with the raspberries and additional blueberries.
From sparklestosprinkles.com

See details

LAYERED MEXICAN SALAD - TASTES OF LIZZY T

Web May 2, 2016 Posted: 5/2/2016 Updated: 6/24/2022 Jump to Recipe Save Recipe This post may contain affiliate links. Read our disclosure policy. A simple Mexican salad with layers of veggies, seasoned ground beef, cheese, crunchy tortilla chips and a special 3-ingredient sauce. Layered Mexican Salad Recipe Mexican Salad!
From tastesoflizzyt.com

See details

MEXICAN LAYERED SALAD | RECIPELION.COM

Web Ingredients. Romaine Lettuce, washed, drained and chopped; 3 tomatoes, washed, cored and chopped; 2 avocados, peeled and chopped; 2 tablespoons cilantro, washed and ...
From recipelion.com

See details

MEXICAN LAYERED SALAD - SAVING ROOM FOR DESSERT

Web Jul 25, 2019 Thin sliced cucumber; Canned black beans, drained and rinsed; Diced avocado sprinkled with fresh lime juice; Shredded cheese (fresh grated extra-sharp is best!); Spoon the last of the dressing over the top; and Finally, top with broken pieces of chips and sliced green onion for garnish. The salad will keep well for up to 8 hours before serving.
From savingdessert.com

See details

MEXICAN LAYERED SALAD | WOMEN'S WEEKLY FOOD

Web Dec 30, 2014 1. Combine beans, tomato, onion and coriander in a large bowl. Season with salt and pepper. Combine avocado and juice in a small bowl. Whisk sour cream with garlic and 1/4 cup water until smooth. 2. Arrange lettuce in a 3-litre (12-cup) glass serving bowl. Top with chicken, bean mixture and avocado. 3. Drizzle with sour cream mixture.
From womensweeklyfood.com.au

See details

BIONICO: MEXICAN FRUIT SALAD - SIMPLE AND SEASONAL

Web Apr 15, 2015 Instructions. After cutting the fruit, toss it all together in a large bowl. In another bowl, mix all the sweet cream ingredients with a whisk. The consistency should be thinner than yogurt but thicker than milk. If you use plain yogurt, you may want to add a little more honey for sweetness.
From simpleandseasonal.com

See details

LAYERED MEXICAN SALAD WITH BLACK BEANS - SOUTHERN HOME EXPRESS

Web Jun 14, 2020 Line 2 bowls with the nacho chips, with 10 in each bowl. Place 2 cups of chopped lettuce over each bowlful of chips. Divide the cherry tomatoes in half and add those to the lettuce. Put half of the black beans over the lettuce and tomatoes in each bowl. Add the chili, dividing it equally between the two bowls.
From southernhomeexpress.com

See details

FRUTAS CON CREMA (MEXICAN FRUIT SALAD) - PALATABLE PASTIME

Web Jun 16, 2021 banana pineapple grapes kiwi apple blueberries raspberries blackberries peaches etc. All fresh fruits are game, so use those which are ripe, in season, and in your kitchen. I’d probably avoid canned fruits, since the packing syrup or juice will likely destabilize the dressing. And make it too watery. How do I serve Frutas con Crema?
From palatablepastime.com

See details