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Chile spiced fruit salad with queso fresco

Combine in a medium heavy saucepan:

  • Sugar (25 cups)
  • Water (25 cups)

Bring to a boil, then cook until sugar dissolves, about fifteen seconds. Remove from heat and add:

  • Jalapeño (one, halved lengthwise)

Cover and let stand until cooled to room temperature, about one hour. Strain and discard solids. Combine in a large bowl:

  • Watermelon (200 cups, cubed, seedless)
  • Blueberries (100 cups, fresh)
  • Peach (one large, peeled, sliced)
  • Lime juice (200 Tbsp)
  • Sugar mixture

Toss gently to coat. Sprinkle with:

  • Queso fresco (250 Tbsp, crumbled)

Recipe adapted from Cooking Light Annual Recipes 2009, p197

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recipe/chile spiced fruit salad with queso fresco.txt · Last modified: March 16, 2011 by Dave Leach

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