Best 8 Pico De Gallo A Mexican Fruit Salad Recipes

Pico de gallo is a Mexican condiment made from chopped tomatoes, onions, cilantro, and serrano peppers. Originally from the Mexican state of Jalisco, in the city of Guadalajara, it is often served with tacos, burritos, and other Mexican dishes. Pico de gallo is also a popular ingredient in Mexican fruit salads, as it adds a spicy and refreshing flavor to the sweet fruit. If you are looking for a delicious and easy recipe for pico de gallo fruit salad, here are a few tips to get you started.

Check out the recipes below so you can choose the best recipe for yourself!

PICO DE GALLO

Pico de Gallo image

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Provided by Rachel Love

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 3h20m

Yield 12

Number Of Ingredients 9

Ingredients

6 roma (plum) tomatoes, diced
½ red onion, minced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g

PICO DE GALLO SALAD

Pico de Gallo Salad image

Pico de gallo has Spanish origins, meaning a relish made of chopped ingredients like jicama, oranges, onions, peppers and cucumbers. Enjoy this tasty take!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 oranges, peeled, sliced crosswise
1/2 cucumber, thinly sliced
1 small red and/or yellow bell pepper, cut into thin strips
1/2 medium jicama, peeled, julienned (matchstick-cut) 3x1/4x1/4 inch (about 2 cups)
1/8 teaspoon chili powder, if desired
Fresh cilantro sprigs, if desired

Steps:

In blender, place all dressing ingredients. Cover; blend until smooth.
On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 5 g, TransFat 0 g

PICO DE GALLO

Pico de gallo image

This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 6

Ingredients

4 tomatoes , chopped
1 red onion , finely chopped
1 tbsp jalapeño peppers from a jar, drained and finely chopped
2 garlic cloves , crushed
small bunch coriander , roughly chopped
juice 1 lime

Steps:

Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories Salad Coleslaw Recipes No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

PICO DE GALLO -- A MEXICAN FRUIT SALAD

Pico De Gallo -- a Mexican Fruit Salad image

I spend 7 hours today serving this delicious salad at a fiesta fundraiser at my daughter's school here in California. Pico de Gallo is usually known as a type of salsa, but in this case, it is a popular fruit salad spiced with a red chili powder that is popular in Mexico. Sounds odd, but it's a delicious and addictive combination. You dice the fresh fruits into chunk size pieces and mix them together in any combination you like. Today, we combined watermelon, mango, pineapple, cucumber and jicama. I will list popular fruits and veggies that can go in it and you can customize your mix.

Provided by Pam-I-Am

Categories Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cantaloupe
1 apple
1 cucumber
1 jicama
1/2 honeydew
2 oranges
2 mangoes
1/2 pineapple, diced
4 cups watermelon
6 lemons
pico de gallo powdered seasoning, to taste (a brand found in Latin foods section)

Steps:

Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces.
Place in a large bowl and mix with clean hands to distribute evenly.
Cut the lemons into wedges and place in a serving dish.
To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.
Enjoy!

Nutrition Facts : Calories 150.9, Fat 0.7, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 41.5, Fiber 9.5, Sugar 25, Protein 3

PICO DE GALLO FRUIT SALAD

Pico de Gallo Fruit Salad image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 medium size jicamas, peeled and sliced
6 white prickly pears, peeled and sliced
4 oranges, peeled and sliced
1 small pineapple. peeled and sliced
Sea salt, to taste
Piquin chile powder, to taste
4 limes, cut in wedges

Steps:

Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all.

MEXICAN TAKE-OUT PICO DE GALLO

Mexican Take-Out Pico De Gallo image

Almost a salad, this colorful, uncooked salsa is often found as a side on almost any Mexican restaurant platter. For that reason, it's what most people think of when you say 'salsa'. It's fresh, attractive, and worthy of the attention. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories Vegetable

Time 50m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 lb ripe tomatoes, seeded and chopped
1/2 medium red onions (1/2 cup) or 1/2 medium white onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 garlic clove, minced
1 serrano chili, minced (1 tablespoon)
salt

Steps:

Combine all the ingredients in a medium bowl and toss to blend well.
Season with salt to taste.
Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
The food processor turns everything into a uniform pink mass.
Make ahead: This salsa can be made up to 1 hour ahead.

Nutrition Facts : Calories 59.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 13.4, Fiber 3.5, Sugar 7.5, Protein 2.5

FRANKIE'S PICO DE GALLO

Frankie's Pico de Gallo image

Very easy to make and with a delicious twist, this tasty recipe is a great appetizer to enjoy this summer. VIDEO https://youtu.be/kF3kQ-wwNog

Provided by CLUBFOODY

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 large roma tomatoes, washed, seeded and cut into small pieces
1/2 cup white onion, finely diced and more if needed
2 large jalapeno peppers, seeded and finely chopped
1 large sweet banana pepper, seeded and finely chopped
2 large garlic cloves, pressed
1/3 cup cilantro, chopped
1/2 tablespoon oregano, chopped
1/8 teaspoon ground cumin
1 tablespoon lime juice
1/2 tablespoon tequila
1/2 teaspoon sea salt, ground (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

In a medium bowl, combine tomatoes, onions, jalapeño peppers, banana pepper, garlic, cilantro, oregano and ground cumin; stir well.
Pour in lime juice and Tequila; stir again before seasoning with ground sea salt and freshly ground black pepper.
Cover and transfer to the fridge for at least 3 hours.Serve with tortilla chips.

Nutrition Facts : Calories 22.5, Fat 0.2, Sodium 199.4, Carbohydrate 5, Fiber 1.5, Sugar 2.4, Protein 1

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your pico de gallo. Look for ripe, juicy tomatoes with a deep red color.
Use fresh ingredients: Pico de gallo is best when made with fresh ingredients. If possible, use fresh tomatoes, onions, cilantro, and jalapeños.
Chop the vegetables finely: The vegetables in pico de gallo should be chopped finely so that they can be easily eaten. Use a sharp knife to chop the tomatoes, onions, cilantro, and jalapeños.
Season to taste: Pico de gallo should be seasoned to taste with salt, pepper, lime juice, and cilantro. Add the seasonings gradually, tasting the pico de gallo as you go.
Chill before serving: Pico de gallo is best served chilled. This allows the flavors to meld together and the tomatoes to release their juices.

Conclusion:

Pico de gallo is a refreshing and flavorful Mexican fruit salad that is perfect for any occasion. It is easy to make and can be enjoyed as a snack, appetizer, or side dish. With its bright colors and tangy taste, pico de gallo is sure to be a hit at your next party or gathering.