📝 About This Recipe
Originating from the vibrant street food stalls of Guadalajara, the Bionico is a luxurious fruit salad bathed in a silky, sweet cream sauce. This iconic dessert balances the refreshing acidity of tropical fruits with a decadent blend of condensed milk and Mexican crema, topped with a satisfying crunch of nuts and grains. It is the perfect marriage of a healthy snack and an indulgent treat that captures the sunny spirit of Mexican street culture.
🥗 Ingredients
The Signature Cream Sauce
- 1 cup Mexican Crema (can substitute with full-fat sour cream or crème fraîche)
- 1/2 cup Sweetened Condensed Milk (adjust to desired sweetness)
- 1/2 cup Evaporated Milk (helps thin the sauce to a pourable consistency)
- 1 teaspoon Pure Vanilla Extract (use Mexican vanilla for authenticity)
- 1/4 teaspoon Ground Cinnamon (adds a warm, aromatic undertone)
The Fruit Base
- 2 pieces Red Apples (cored and chopped into 1-inch cubes)
- 2 pieces Ripe Bananas (sliced into thick rounds)
- 2 cups Papaya (peeled, seeded, and cubed)
- 2 cups Cantaloupe (cubed into bite-sized pieces)
- 1 cup Fresh Strawberries (hulled and quartered)
- 1 large Mango (peeled and cubed)
Classic Toppings
- 1/2 cup Granola (honey-roasted or nut-heavy varieties work best)
- 1/4 cup Shredded Coconut (sweetened or unsweetened based on preference)
- 1/4 cup Raisins
- 1/4 cup Chopped Pecans or Walnuts (lightly toasted for extra flavor)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the Mexican crema, sweetened condensed milk, and evaporated milk. Use a whisk to blend until the texture is completely smooth and uniform.
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2
Stir in the vanilla extract and ground cinnamon. Taste the sauce; if you prefer it sweeter, add another tablespoon of condensed milk. Cover and refrigerate for at least 15 minutes to let the flavors meld.
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3
While the sauce chills, prepare your fruit. Wash all produce thoroughly under cold water.
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4
Peel and cube the papaya and cantaloupe, ensuring all seeds are removed. Aim for uniform 1-inch cubes for a better mouthfeel.
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5
Chop the apples, leaving the skin on for a pop of color and extra fiber. Slice the strawberries into quarters.
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6
Slice the bananas and mango last to prevent them from browning or becoming too mushy before assembly.
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7
In a large glass bowl, gently toss all the prepared fruits together. Be careful not to bruise the softer fruits like mango and papaya.
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8
To serve, portion the fruit mixture into individual bowls or tall glasses, filling them about three-quarters of the way.
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9
Generously drizzle the chilled cream sauce over the fruit until it seeps into the crevices and coats every piece.
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10
Top each bowl with a handful of granola, a sprinkle of shredded coconut, a few raisins, and the chopped nuts.
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11
Serve immediately while the fruit is crisp and the toppings are crunchy.
💡 Chef's Tips
Use 'Crema Mexicana' rather than sour cream if possible, as it is less acidic and more buttery. To prevent the apples and bananas from browning, toss them in a squeeze of lime juice immediately after cutting. Keep the cream sauce and the fruit separate until the very moment of serving to avoid a soggy texture. For a healthier version, substitute half of the crema with plain Greek yogurt. If you like a bit of heat, a tiny pinch of Tajín on the fruit before adding the cream creates a wonderful sweet-and-savory contrast.
🍽️ Serving Suggestions
Pair with a cold glass of Agua de Jamaica (Hibiscus tea) to cut through the richness of the cream. Serve in chilled glass goblets for a festive, street-stall aesthetic. Add a scoop of cottage cheese at the bottom of the bowl for an authentic 'Bionico Especial' protein boost. Offer extra toppings on the side in small ramekins so guests can customize their crunch level. Enjoy as a refreshing weekend breakfast or a light summer evening dessert.