Salad: Mexico – Hidalgo, Central Mexico – Ensalada de Xoconostle

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 6 medium xoconostles (prickly pear cactus fruit), peeled, seeds removed and diced, approx. 1 lb (450 g)
- 8 oz (225 g) jicama, peeled and diced
- 2 large navel oranges, segmented (supremed) and cut into bite-size pieces, approx. 12 oz (340 g) total
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (2 g) chile piquin powder or chile en polvo (Mexican chili powder), more to taste
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 cup (40 g) thinly sliced red onion (optional)
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- Ice or cold water for chilling (if desired)

Instructions

Short Description:
A bright, tangy salad of diced xoconostle (sour prickly pear fruit), crisp jicama, and orange segments dressed simply with fresh lime juice and Mexican chili powder for a refreshing contraste of textures and flavors.

Regional Notes:
This Hidalgo version emphasizes the classic local pairing of xoconostle with crunchy jicama and fresh orange segments, finished only with lime and chile to highlight the fruit's natural tartness. Unlike some other regions that add cream or cheese, the Hidalgo salad stays light and citrus-forward, often served as a palate-cleansing accompaniment or light course.

1. Prepare the xoconostle: rinse fruit. Trim both ends, make a shallow vertical cut through the skin, then peel away the tough rind. Quarter each fruit, use a small spoon to scrape out the seeds and membranes, leaving the flesh; discard seeds. Dice the flesh into roughly 1/2-inch (1.3 cm) pieces and place in a mixing bowl.
2. Dice the jicama into similar 1/2-inch (1.3 cm) cubes and add to the bowl with the xoconostle.
3. Supreme the oranges: cut off top and bottom, slice away the peel and pith, then cut between membranes to release individual segments. Chop segments into bite-size pieces if large and add to the bowl.
4. Add the thinly sliced red onion and chopped cilantro to the fruit and jicama, if using.
5. In a small bowl or jar, whisk together the fresh lime juice, chile powder, and salt until the chile is evenly suspended. Taste and adjust chile or salt as desired.
6. Pour the dressing over the salad and toss gently to combine, taking care not to mash the orange segments. Chill for 10–15 minutes if you prefer it cold—this also helps the flavors meld.
7. Taste again and adjust seasoning (lime, chile, salt) before serving. Serve chilled or at cool room temperature as a refreshing salad course or accompaniment.