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Cuisine  >  Recipes with ingredient “fruit”
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Showing 51—75 of 82 results

Orange Chicken: Pollo en Naranja by Karen Hursh Graber

A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxaca... read more
fruit poultry main-dishes Oaxaca

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

This dessert is a dressed-up version of a classic Mexican night-time street snack. Nearly every good-sized town square in the country has a cart with a busy vendor frying sliced plantains, eaten topped... read more
fruit desserts

Lime Leaf Drink: Agua con Hojas de Limon by Karen Hursh Graber

Since lime trees are so abundant in central and southern México, it's no surprise that good use is made of the leaves as well as the fruit. The following agua, or fruit drink, is probably one of ... read more
fruit beverages Morelos

Black Sapote Cake: Pastel de Zapote Negro by Karen Hursh Graber

It is easy to see why black sapote is called "chocolate pudding fruit", with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe... read more
fruit desserts

Pomegranate Vinaigrette: Vinaigreta de Granada by Karen Hursh Graber

This dressing is good on any green salad when a fairly sweet dressing is desired. It is excellent on a salad of sliced oranges and red onions, garnished with pomegranate seeds. Ingredients: Jui... read more
fruit salad-dressings

Chia Seed Water: Agua de Chia by Karen Hursh Graber

Ingredients: 1 cup chia seeds 2 quarts water 1 cup sugar ½ cup fresh lime juice, or to taste Preparation: Soak chia seeds in water to cover until they soften and ta... read more
fruit beverages

Mamey Mousse: Mousse de Mamey by Karen Hursh Graber

Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam... read more
fruit desserts

Holiday Punch: Ponche Navideño by Karen Hursh Graber

In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot ponche is sold at night by street vendors who ladle it out from steaming cylindrical vats. The t... read more
fruit beverages

Coctel Tropical by Ana María Flores Sánchez

Ingredientes: 1 medida de tequila 1 medida de jugo de naranja 1 medida de jugo de zanahoria 1 medida de jugo de piña 1 medida de jarabe de grenadina agua miner... read more
fruit

Grapefruit Apple Refresher by Ana María Flores Sánchez

Ingredients: 3 cups grapefruit flavored pop 1 cup white wine 1/4 cup tequila 1 Golden Delicious apple, peeled and cut into small (1/4") dice juice of 1 li... read more
fruit

Banana Bread: Panqué de Plátano by Ana María Flores Sánchez

Ingredients: 1 1/2 C. flour 1 tsp. baking Soda 1 tsp. baking Powder 2 sticks of butter (200 grs) 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts   Preparation... read more
fruit breads vegetarian desserts

Shrimp, Avocado & Papaya Salad by Lorraine Russo

(Serves 4) Ingedientes: 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style ... read more
fruit seafood salads

Guava Pearls (Perlas De Guayaba) by Ana María Flores Sánchez

Ingredients: 1 kilo of guava (weigh them without the hearts) 3/4 kilo sugar 5 tablespoons of water Preparation: Wash the guavas, remove the black spots on the top and bot... read more
fruit

Pico De Gallo Salsa by Karen Hursh Graber

Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed an... read more
vegetables fruit salsas

Yucatecan Baked Fish: Tikin-Xic by Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more
fish vegetables fruit main-dishes Yucatán

Black Bean Soup with Orange Zest: Sopa de Invierno by Karen Hursh Graber

I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexic... read more
fruit soups beans

Cheese and Guava Flan: Flan de Queso y Guayaba by Karen Hursh Graber

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more
cheese fruit desserts Aguascalientes

Chicken with Fruit Sauce: Pollo de Aguascalientes by Karen Hursh Graber

This 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 Mexican poet Renato Leduc w... read more
fruit poultry main-dishes Aguascalientes

Jicama and Mandarin Orange Salad: Ensalada Xec by Karen Hursh Graber

Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orang... read more
fruit salads

Mashed plantains with pork rinds: Machuca de platano con chicharrones by Karen Hursh Graber

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. read more
fruit meat main-dishes Veracruz

Plantain empanadas with picadillo: Empanadas de platano by 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
fruit meat main-dishes Veracruz

Winter Fruit Mole with Hazelnuts: Manchamanteles con Avellanas by 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 i... read more
fruit mole-and-pipian

Tart, Tasty Tamarind: From Candy to Cocktails by Karen Hursh Graber

  One of my younger daughter's most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nea... read more
fruit

Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla by Karen Hursh Graber

Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, reme... read more
fruit seafood main-dishes

Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja by Karen Hursh Graber

This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather... read more
fruit pork main-dishes
Showing 51—75 of 82 results