Ingredients with Measurements:
- 1 large ripe cherimoya, peeled and diced
- 2 ripe avocados, peeled and diced
- 1 small red onion, thinly sliced
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the diced cherimoya, avocados, red onion, jalapeño pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 3g
Substitutions for ingredients:
- If cherimoya is not available, you can substitute with mango or papaya.
- If jalapeño pepper is too spicy, you can substitute with a milder pepper like poblano or bell pepper.
Variations:
- Add some diced tomatoes for extra color and flavor.
- Top with some crumbled feta cheese or queso fresco.
- Add some cooked shrimp or grilled chicken for a more substantial meal.
Tips and tricks:
- To prevent the avocado from turning brown, toss it with some lime juice before adding it to the salad.
- If you can't find fresh cherimoya, you can use canned cherimoya pulp instead.
Storage instructions:
- This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with some warm tortillas or crusty bread.
Troubleshooting advice:
- If the cherimoya is not ripe enough, it will be hard and difficult to dice. Make sure to choose a ripe one that is slightly soft to the touch.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Keep the salad refrigerated until ready to serve.
Food history:
- Cherimoya is a tropical fruit native to South America and is also known as "custard apple" due to its creamy texture.
Flavor profiles:
- This salad is sweet, creamy, and slightly spicy.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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