Mexican Fruit Salad with Cream (Bionico)
Biónico Say it: bee-OH-nee-koh
Bionico is a Mexican street fruit salad from Guadalajara, sold in cups and eaten as a sweet snack or light dessert. Chopped papaya, pineapple, banana, apple and strawberries are folded into a creamy dressing of yogurt, condensed milk and cream, then topped with granola, toasted coconut, raisins and nuts. It tastes cool, tangy-sweet and crunchy, with the contrast of juicy fruit and crisp toppings. Vendors assemble it to order so the granola stays crunchy.
Mexican Fruit Salad with Cream (Bionico)
Biónico
Pronounced bee-OH-nee-koh
- Serves
- 4
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Level
- Easy
Also egg-free.
Allergens: contains milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fruit salad
Creamy dressing
Topping
Method
In a large bowl, combine the papaya, strawberries, banana, pineapple, apple and lime juice. Toss gently to coat; the lime keeps the fruit bright and adds a little tang.
In a small bowl, whisk the yogurt, sweetened condensed milk, cream, honey and vanilla until smooth and pourable. Taste and add a little more honey if your fruit is tart.
Toast the coconut in a dry skillet over medium heat, stirring often, until fragrant and light golden, 2 to 3 minutes; transfer to a plate. In the same skillet, toast the walnuts until fragrant and slightly darker, 3 to 4 minutes.
Pour the dressing over the fruit and fold gently with a spatula until every piece is coated. Cover and refrigerate for 10 to 15 minutes to chill; do not let it sit longer or the fruit will soften.
Spoon the fruit mixture into 4 clear cups or bowls. Scatter the granola, toasted coconut, raisins and toasted walnuts over the top.
Serve immediately while the granola is crisp.
Regional variants
Some vendors add melon, mango or kiwi, and some swap the yogurt for Mexican crema or a splash of evaporated milk.
Cook's notes
- Use ripe but firm fruit; very soft fruit makes the salad watery.
- Add the granola only at serving time so it stays crunchy.
- For a thicker dressing, use Greek yogurt and whisk it well before folding into the fruit.
Serve with
Serve chilled as a street-style snack or light dessert, with a spoon and an extra sprinkle of granola.
Make ahead and storage
Prepare the fruit and dressing separately up to 1 day ahead; keep chilled and add toppings just before serving.
