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Cuisine  >  Recipes with ingredient “fruit”
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Showing 26—50 of 82 results

Ancho Salsa with Orange Juice: Salsa de Ancho con Jugo de Naranja by Karen Hursh Graber

This versatile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange ju... read more
vegetables fruit salsas

Rum Milkshake: Toro by Karen Hursh Graber

I hadn't been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about ever... read more
fruit beverages Veracruz

Filled Plantain Croquettes: Croquetas de Plátano Rellenos by Karen Hursh Graber

Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov... read more
fruit side-dishes Chiapas

Plantains with Vanilla Cream: Postre de Plátanos con Vainilla by Karen Hursh Graber

This is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version uses whipped cream flavored with vanilla and sherry. Plantains ... read more
fruit desserts

Apple fritters: Frituras de manzana by Karen Hursh Graber

While the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into ... read more
fruit breads desserts

Stuffed Roast Loin of Pork: Lomo de Puerco Relleno by 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
fruit pork main-dishes

Grilled Chicken: Pollo al Carbon by Karen Hursh Graber

Although there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin bla... read more
fruit poultry main-dishes

Chicken and Fruit Stew: Estofado de Pollo en Frutas by Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more
vegetables fruit poultry main-dishes soups Chiapas

Grapefruit Salad: Ensalada de Toronja by Karen Hursh Graber

This is a very refreshing salad. In Southern Mexico, it would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of ... read more
fruit vegetarian salads salad-dressings

Strawberry and Tequila Cheese Cake: Pastel de Queso con Fresas y Tequila by Karen Hursh Graber

Ingredients For the crust: 3 cups graham cracker crumbs 1/2 cup sifted confectioners' sugar 1 stick plus 1 tablespoons butter, melted Preparation: Preheat the oven to... read more
cheese fruit desserts

Chihuahua-Style Roast Turkey: Pavo al Horno Estilo Chihuahua by Karen Hursh Graber

Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh... read more
vegetables fruit poultry main-dishes Chihuahua

Cantaloupe water: Agua de melón by Karen Hursh Graber

Sweet and juicy, cantaloupe melons make a delicious agua, one of the most popular with visitors and newcomers to Mexico, probably because of their widespread use as a breakfast fruit in the U.S. read more
fruit beverages

Pineapple, Apple, Orange and Coconut Marmalade: Mermelada de Piña, Manzana, Naranja y Coco by Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe is adapted from CONACULTA's La Cocina Familiar en el Estado de Hidalgo.   Ingredients: ... read more
fruit breakfast Hidalgo

Grilled Turkey Breast: Pechuga de Pavo a las Brasas by Karen Hursh Graber

Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o... read more
fruit poultry main-dishes

Red Snapper with Mango Sauce: Huachinango con Salsa de Mango by Karen Hursh Graber

Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe... read more
fish fruit main-dishes salsas

Watermelon water: Agua de sandia by Karen Hursh Graber

Succulent watermelon tempts shoppers in a Mexican tianguis, or traveling street market. A favorite with kids, this drink is similiar in preparation to the one made with cantaloupe. However, because ... read more
fruit beverages

Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio by Karen Hursh Graber

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to... read more
vegetables fruit beverages

Yucatan Style Pickled Onions: Cebollas Encurtidas Estilo Yucateca by 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 make great additions to sandwiches. Blanching them... read more
fruit vegetarian spices side-dishes Yucatán Peninsula

Yam-Pineapple Dessert: Dulce de Camote y Pina by Karen Hursh Graber

Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that w... read more
vegetables fruit desserts

Pineapple Salsa: Salsa de Pina by Karen Hursh Graber

Although this salsa uses pineapple as its only fruit, it combines well with other kinds of fruit to make accompaniments for simple grilled or broiled chicken or fish. Don't hesitate to use fresh aprico... read more
fruit salsas

Pineapple Chicken: Pollo en Pina by Karen Hursh Graber

The combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her... read more
fruit poultry main-dishes Oaxaca

Mango-Tequila Ice: Nieve de Mango con Tequila by Karen Hursh Graber

During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo - main squa... read more
fruit beverages

Homemade Fruit Vinegar: Vinagre Casero by Karen Hursh Graber

In the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple "beer" called tepache and the pineapple vi... read more
fruit vegetarian salsas

Stuffed Chiles in Nogada Sauce: Chiles en Nogada by Karen Hursh Graber

There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit... read more
vegetables fruit pork meat main-dishes

Guava Water: Agua de Guayaba by Karen Hursh Graber

Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are re... read more
fruit beverages
Showing 26—50 of 82 results