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Aurelia’s Breakfast Fruit Salad
1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
Gourmet
August 2006
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