📝 About This Recipe
Originating from the vibrant street food stalls of Guadalajara, Mexico, the Bionico is the crown jewel of fruit salads. This indulgent treat features a medley of crisp, fresh fruits bathed in a velvety, sweet cream sauce that perfectly balances tang and sugar. It’s a nostalgic, refreshing dessert that transforms simple seasonal produce into a luxurious experience with its signature crunchy toppings.
🥗 Ingredients
The Signature Cream Sauce
- 1 cup Mexican Crema (can substitute with sour cream or crème fraîche)
- 1/2 cup Sweetened Condensed Milk (adjust for desired sweetness)
- 1/2 cup Evaporated Milk (provides a light, milky consistency)
- 1 teaspoon Vanilla Extract (pure Mexican vanilla is best)
- 1/4 teaspoon Ground Cinnamon (optional, for a warm aromatic finish)
The Fruit Base
- 2 pieces Red Apple (Gala or Fuji, diced into bite-sized cubes)
- 2 cups Papaya (peeled, seeded, and cubed)
- 2 cups Cantaloupe (cubed)
- 2 pieces Banana (firm but ripe, sliced into rounds)
- 1 cup Strawberries (hulled and quartered)
- 1 piece Mango (large Kent or Ataulfo, cubed)
Traditional Toppings
- 1/2 cup Granola (honey-oat style for crunch)
- 1/4 cup Shredded Coconut (sweetened or unsweetened, toasted)
- 2 tablespoons Raisins (or dried cranberries)
- 1/4 cup Walnuts (chopped)
- 1/4 cup Pecans (chopped)
👨🍳 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 them until the mixture is completely smooth and uniform in texture.
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2
Whisk 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 allow the flavors to meld.
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3
Prepare the papaya by peeling the skin, removing the black seeds, and dicing the flesh into 1/2-inch cubes.
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4
Peel and cube the cantaloupe, ensuring the pieces are roughly the same size as the papaya for a uniform bite.
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5
Wash, hull, and quarter the strawberries. Dice the apples, leaving the skin on for a pop of color and extra fiber.
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6
Peel the mango and slice the flesh away from the pit, dicing it into cubes. Slice the bananas into 1/4-inch rounds.
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7
In a large mixing bowl, gently toss all the prepared fruits together. Be careful not to mash the softer fruits like bananas and mangoes.
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8
Take individual serving bowls or tall glasses and fill them about three-quarters full with the mixed fruit medley.
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9
Retrieve the chilled cream sauce from the refrigerator. Generously drizzle the sauce over each bowl of fruit, ensuring the cream seeps down into the crevices.
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10
Sprinkle a generous tablespoon of granola over the top of each serving for that essential crunch.
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11
Follow with a dusting of shredded coconut, chopped walnuts, pecans, and a few raisins.
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12
Serve immediately while the fruit is chilled and the toppings are perfectly crisp.
💡 Chef's Tips
Use the freshest seasonal fruit available; if a fruit is out of season, simply omit it or double up on another. To prevent the apples and bananas from browning if you aren't serving immediately, toss them in a squeeze of lime juice. For a lighter version, you can substitute half of the Mexican crema with plain Greek yogurt. If you want a thicker sauce, reduce the amount of evaporated milk slightly. Toast the coconut and nuts in a dry pan for 2-3 minutes before topping to significantly enhance their flavor profile.
🍽️ Serving Suggestions
Pair with a glass of refreshing Agua de Jamaica (Hibiscus tea) to cut through the sweetness. Serve in a hollowed-out pineapple or cantaloupe half for a stunning tropical presentation. Add a scoop of cottage cheese on the side for a traditional 'bionico breakfast' feel. Top with a maraschino cherry for an extra touch of classic Mexican snack-bar nostalgia. Enjoy as a mid-afternoon snack on a hot summer day with a side of spicy Tajín-covered jicama.