Pico de Gallo (Mexican Fruit Salad) - Pico de gallo (Ensalada Mexicana de Frutas) Basic Recipe for one or two portions: 2 cups Fresh fruits and vegetables. Choose a variety of colours and textures for interest and presentation, as well as availability. For example, green: cucumber , serrano peppers (similar to jalapeño peppers, but smaller and spicier), green onions; red: watermelon, pomegranate seeds; white: jícama (sweet tuber, sometimes called Mexican turnip), onions; yellow/orange: oranges, slightly under ripe mango, pineapple, papaya, cantaloupe; purple/pink: xoconostle (sour cactus pear); etc. Prepare each ingredient separately by washing, peeling, removing seeds, etc., as needed. Cut into bite size pieces. 1 lime Dry chile piquín; roasted and ground (see note below), to taste Salt, to taste Arrange fruit in a bowl. Serve with lime, salt and piquín, to add to taste: From MySliceofMexico.ca NOTES: Recipes from the Mexican state of Jalisco generally call for cucumber, serrano peppers, jícama and orange sections, with any other fruits added, if in season. A few also include xoconostle, which is hard to find even in some parts of Mexico; pineapple or slightly under ripe mango might add a similar tanginess. Prepared seasonings such as Pico de Gallo’s™ and Taj ín™ may be used instead of the ground piquín; they might contain salt and dehydrated lime juice, so adjust these ingredients accordingly.