A pickle that really surprises! This Fruta de Pico de Gallo (Spicy Fruit Salad) or “rooster’s beak” concoction blazes with sweet, sour, and spicy crunch. Pico de Gallo in Mexico is actually a refreshing salad of raw fruit. Cut produce into thick sticks; a great way to create finger food snacks. It’s also great as a breakfast fruit cup, a side to a sandwich, even a palate cleanser break during a multi-course meal. This recipe combines both fresh and dried fruits.
Prep Time: 30 mins
Jar Size: 1 quart/.9L
Buy under-ripe varieties of fruit; firm to the touch. I use dried fruits if fresh is not available. They plump up nicely. Vary the proportions. Jicama, a veggie tuber, acts like a crisp, sweet fruit and is a star, New World staple. Also consider fresh pickling cukes, but you will need to presoak in a strong brine.
- 8 oz. jicama, peeled, sliced into 1/2-inch thick wedges
- 8 oz. Asian or bosc pear, peeled, sliced into 1/2-inch thick wedges
- 2 oz. dried mango, cut into 1/2 inch strips or 8 oz. fresh, cut as above
- 1 TBS. ancho chili powder, or passilla, or Korean chili flakes (gochugaru) -purchase from PerfectPickler.com or in local Asian markets
- 2 limes, juice reserved, 2 tsp. zest, finely minced
- Brine: 2 cups spring water + 1 TBS. Celtic Sea Salt® or other premium brand
- Prepare fruits and veggies as described above and combine in a large bowl.
- Mix in the lime zest and chili powder.
- Lay a clean, 1 quart jar on its side. Stack the sticks like cordwood inside. Stand jar up and pack any more sticks to tightly pack within 3 inches of jar lip.
- Make brine by dissolving salt in water (TIP: pour room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float and clean off veggie/seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
10.Place in cool location (68-74 degrees) and wait patiently for 4 days!
After Fermentation - add ¼ cup reserved lime juice.
In Mexico City a favorite spicy salt condiment called tajin is sprinkled on top. It is a mixture of dried lime juice, salt, and chile powder. Find at Target Stores. A light sprinkle brings out the sweetness.
For a Mexican salsa - chop some Fruta de Pico de Gallo, add lime juice, cilantro, & diced avocado.