Also known as Gazpacho Moreliano, this refreshing spring and summertime fruit salad is a popular street food in Morelia, Michoacan.

Servings: 4 / Prep time: 15 mins

fruit salad gazpacho


  • 1 cup fresh pineapple, diced (about a 1/3 or a whole pineapple)
  • 1 cucumber, peeled and diced
  • 1 mango, diced
  • ½ large jicama, diced
  • 1 1/2 cups orange juice
  • 8 tbsp Molli Culiacan Chamoy Sauce
  • 4 tsp Mexican-style chili powder


  1. Mix the pineapple, cucumber, mango, and jicama in a large glass bowl with the orange juice. Cover and place in the refrigerator to cool for at least one hour.
  2. Divide fruit gazpacho into 4 cups with some of the orange juice. Pour 2 tablespoons of the Culiacan Chamoy sauce over each fruit cup, and sprinkle with 1 teaspoon of the Mexican-style chili powder. Serve and provecho!