Fruit Gazpacho with Homemade Chamoy Sauce | Mexican Recipes (2024)

Celebrations are a big part ofMexican culture, from baptisms, quinceañeras, birthdays, graduations, or our soccer’s team the last win, we use anything as an excuse to get together with friends and family. Food is obviously a big part of these celebrations, and the customs of the local region play a big part in what will be served at the table.

Growing up in the northeastern part of Mexico, the food at children’s birthday parties were ham and cheese sandwiches, cake, and candy bags for the kids to take home. The piñata was (and still is) also one of the main events at birthday parties, to the point that some people still refer to a child’s birthday party as a “Piñata”, like in: “we’re going to a Piñata today”, instead of a birthday party.

Fruit Gazpacho with Homemade Chamoy Sauce

This is a Sponsored Campaign by McCormick; the photos and opinions here are my own.

Over time, the food changed to Chicken salad, cold macaroni salad with cream and ham, cake, and the candy bag. Nowadays, however, birthday parties are a huge production, and some parents start planning months in advance, booking the place for the big day, and selecting a theme for the party. If the party is a boy or girl, superheroes and cartoon characters are some of the main choices.

Then comes the menu planning. Sometimes there are 2 menus, one for children and other for grown-ups. Children menus usually have hot dogs, mini pizza, and small sandwiches (similar to mini sliders filled with ham and cheese), plus a snack bar that will consist of candies, potatoes chips, peanuts, and all kinds of sweet and salty treats, along with fruit co*cktails or salads.

Fruit Gazpacho

The most famous fruit co*cktail is called “Gazpacho”, from the city of Morelia, in the State of Michoacán, where it is also sold as a street food. Their Gazpacho is made with pineapple and mango marinated in orange juice and topped with cheese, onion, and other hot seasonings. This co*cktail is now known all over the country, and different cities have their own version. The recipe below is for the co*cktail the way it’s prepared in my hometown of Tampico, Tamaulipas.

It has been slightly adapted since some of the main seasonings are not available everywhere outside Mexico, as is the case with the “Chamoy” sauce and the sweet, salty, and spicy powder known as “Miguelito” in Mexico. These two seasonings are used to flavor fruits and snacks for kids and grown-ups alike.
I am so happy to make this recipe with the help of McCormick Spices.

For McCormick, one of this year’s trends isMexican World Tour:from a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine.

Fruit Gazpacho with Homemade Chamoy Sauce

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DIRECTIONS:

Fruit Gazpacho

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• Mix the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice. Cover and place in the fridge to cool while you prepare the Chamoy Sauce and spicy seasoning powder.(Please check the ingredients list below)

Chamoy Sauce:

• In a small glass bowl, mix the apricot jam, lime juice, McCormick Red Crush Pepper, McCormick Ancho Chile Pepper, and salt. Set aside while you prepare the next seasoning.

Spicy Sweet and Salty Powder:

• Mix sugar, McCormick Hot Mexican Style Chile Powder, and salt. If using food coloring, add the drops after mixing the dry ingredients. Mix well and let it air dry for about 10 minutes.

Final step. Divide the fruit into cups with some of the orange juice. Pour some of the Chamoy Sauce and sprinkle with the Spicy Sweet and Salty Powder. Enjoy!

Buen Provecho!

Mely,

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