MexConnect
Cuisine  >  Recipes with ingredient “fruit”
Columns
Tags
Showing 1—25 of 124 results

Pineapple and strawberry water: Agua de piña y fresa Karen Hursh Graber

    This is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients:   1 whole, small pineapple, peeled, cored and cut into chunks ... read more

Mexican pear and candied pistachio salad: Ensalada de pera y pistache garapiñada Karen Hursh Graber

Use whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead... read more

Chicken wings with raspberry-chipotle glaze: Alitas al chipotle Karen Hursh Graber

These chicken wings with raspberry-chipotle glaze are incredibly easy, with the sweet stickiness many look for in a wing, and can be made with my raspberry chipotle sauce recipe. Make a double batch of... read more

Chicken wings in chile-pineapple marinade: Alitas al pastor Karen Hursh Graber

If pork can take on these enticing flavors, why not chicken wings? Grill these chicken wings in chile-pineapple marinade or bake them, and make plenty, because they will disappear fast. Achiote paste is widely available in Mexico at larger supermarkets and some market stalls, and in the US at Hispanic grocery stores and online. read more

Mexican pineapple, apple, orange and coconut marmalade: Mermelada de piña, manzana, naranja y coco Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA's La Cocin... read more

Puebla style apple and blueberry marmalade: Mermelada de manzana y mora azul Karen Hursh Graber

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

Mexican pear and ancho chile jam: Mermelada de pera y chile ancho Karen Hursh Graber

This jam is perfect to make as late summer turns into fall. In Cholula, the September feast of the Virgin de los Remedios finds the plaza filled with fruit vendors selling huge stacks of pears from the... read more

Mexican peach chipotle jam: Mermelada de durazno y chipotle Karen Hursh Graber

This Mexican peach chipotle jam is so easy to make with canned chipotles in adobo sauce, and good with any kind of bread, grilled pork or poultry, or cheese and crackers. Ingredients 2 ½ pound... read more

Mexican cactus fruit jam: Mermelada de xoconostle Karen Hursh Graber

These Mexican cactus fruits are always available in larger mercados in Central Mexico, because they are used in mole de olla. If you don't see them, ask. They make a delicious jam. Do yourself a big fa... read more

Mexican tomatillo jam: Mermelada de tomate verde Karen Hursh Graber

Tomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1... read more

Mexican apricot jalapeño jelly: Jalea de chabacano y jalapeno Karen Hursh Graber

An unlikely combination? You be the judge, as you liven up your morning toast, or spread this Mexican apricot jalapeño jelly on cream cheese with crackers. Ingredients 5 cups peeled, chopped a... read more

Mexican pineapple empanadas: Empanadas de piña Karen Hursh Graber

Pineapple seems to be the most common fruit filling for empanadas in Mexico, but guava and apple are frequently used and delicious. The dough for sweet Mexican empanadas usually contains some sugar, bu... read more

Mexican plantain empanadas with picadillo: Empanadas de platano Karen Hursh Graber

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more

Veracruz guava atole: Atole de guayaba Karen Hursh Graber

Fruit atole is a great morning or late night drink. It can be made with several kinds of fruit, but Veracruz guava atole is my hands-down favorite. The easiest way to remove the seeds is to cut the fru... read more

David Sterling's Mexican coconut sorbet: sorbete de coco Karen Hursh Graber

An ice cream vendor in Merida
The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can't beat the flavor of doing it from scratch. read more

Mexican winter fruit mole with hazelnuts: Manchamanteles con avellanas Karen Hursh Graber

This seasonal adaptation of a traditional manchamanteles — "tablecloth stainer" — uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes... read more

Mexican pear flan: Flan de pera Karen Hursh Graber

Pear is one of the best fruits for incorporating into flan. The soft texture of the cooked pears combines perfectly with this Mexican custard. Ingredients Sugar to caramelize mold, about ½ cup... read more

Mexican pork with pears and ancho chiles: Puerco con peras y chile ancho Karen Hursh Graber

This is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisin-y Mexican ancho chiles. Ingredients 1 pork butt roast, about 3-4 pounds (in M... read more

Mexican pear salsa: Salsa de peras Karen Hursh Graber

Mexican Pear Salsa'
© Karen Hursh Graber, 2013
The white pear flesh, green herbs and red onion give this salsa the colors of the Mexican flag and the Christmas season. Just as tasty as it is visually appealing, Mexican pear salsa goes well with pork and is a nice accompaniment to simple grilled pork chops or a holiday roast. read more

Mexican stuffed roast loin of pork: Lomo de puerco relleno Karen Hursh Graber

This dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year's celebrations, but it would be fine for any special dinner such as a birthday. Most butchers wi... read more

Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes Karen Hursh Graber

This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me... read more

Mexican rice pudding with dried fruit: Arroz con leche y frutas secas Karen Hursh Graber

Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it "tropical" with dried mango... read more

Drunken turkey with Mexican dried fruit stuffing: Pavo borracho con frutas secas Karen Hursh Graber

This succulent, festive drunken turkey with dried fruit stuffing is taken over the top with the addition of Grand Marnier and tequila. I have seen it in several places, including a recipe from Mexican ... read more

Mexican beer cocktail: Michelada Karen Hursh Graber

The michelada is a beer cocktail whose name is condensed from mi chela helada, "my iced beer." Every region, and even everyone who makes it, seems to have a different version of this popular cooler, but two ingredients that are included everywhere are lime and salt. I've been served micheladas both with and without ice, but even without ice, the idea is to start with ice cold beer. read more

Yucatan Style pickled onions: Cebollas encurtidas estilo yucateca Karen Hursh Graber

Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions ... read more
Showing 1—25 of 124 results
All Tags