Until I came to Guadalajara, I knew pico de gallo as an uncooked table sauce. However, in the central region of Mexico, pico de gallo is this salad. It is sold from vendor carts in paper cones and the fruit, which is always cut in decorative shapes, is changed according to what is in season. The cucumbers are essential, though.
Part of what makes the pico de gallo salad exciting is one of the classic Mexican combinations of flavors — fresh-squeezed lime juice and hot powdered red chile. This combination is used a lot in street food, such as roasted ears of corn. (A simple and wonderful idea for party crudités is to dip slices of jicama all over in lime juice and then dip one end in powdered red chile.) Here it also helps marry the different flavors of sweet fruit and bland vegetables. This version of the salad, conceived by my Mexico City friend, the painter Xavier Esqueda, contains an unorthodox note in the onion, garlic, and olive oil, which I think adds a nice twist.
Cucumber, Jicama, and Fruit Salad (Ensalada pico de gallo)
Ingredients
- 1 clove garlic minced
- ¼ cup olive oil
- 1 jicama about 1 pound
- 2 large cucumbers about 1 pound
- ¼ cup fresh lime juice
- 1 small red onion finely chopped
- Salt to taste
- 1 pound seedless oranges, mangos, or crisp tart apples, or 2 pounds watermelon or other melon
- 1 tablespoon chile piquin or pure powdered red chile
Instructions
- Combine garlic and olive oil in small bowl; let steep about 15 minutes.
- Meanwhile, peel jicama and cut into thin slices or fine dice. Slice cucumber into thin rounds. Reserve.
- Combine lime juice, red onion, and salt in small bowl. Let rest 5 minutes while you prepare the fruit.
- Peel oranges, mangos, or apples. Core or seed as necessary and cut into fine dice, thin slices, or other preferred shapes. If using melon, scoop out flesh with melon baller or cut into any desired shapes.
- Place fruit, jicama, and cucumber in salad bowl. Toss with powdered red chile. Add garlic-oil and onion-lime juice mixtures and toss to combine thoroughly. Serve chilled.
