We think of pico de gallo more of a raw salsa, chunky bits of uncooked tomatoes and onions and cilantro, this is what we typically think of, myself included.  But far south of the border pico de gallo is a much broader term and simply means uncooked salsa or salad.  In Michoacán as well as other parts of Mexico, the pico de gallo is made of a combination of raw fruits and vegetables tossed in fresh lime juice with salt and when needed fresh chili’s.  The fruits are typically seasonal and can include cantaloupe, honeydew, oranges, cucumbers, the vegetables are typically onions, jicama, beets .

This fruit version of pico de gallo is served all over central Mexico in stands, street carts and as a starter on most tables before meals.  During our trip we traveled out of Uruapan down the mountain to the mango orchards, where we found ourselves lunching on fresh fish from a local fishery and this fruit pico de gallo was served, I fell in love instantly and couldn’t believe in all my travels throughout Mexico, I had never experienced this refreshing beyond belief delightful salad!

Pico de Gallo
Serves 4

1 large cucumber ,peeled and sliced
1 large jicama bulb, peeled and sliced in thin stips, 2-3 inches long
1 large red beet, peeled and sliced in match stick style strips
1 large green mango, peeled, de seeded, and sliced into strips
½ cantaloupe, peeled, deseeded, cubed into small cubes
1-2 oranges, sliced and each slice quartered, peel on
Pinch or 2 of dried red chilis or 1 fresh green chili diced fine
Pinch or 2 of sea salt
Juice of 3-4 limes

Combine all ingredients in a mixing bowl and sprinkle with chilis, salt and lime juice, mix well and serve on a flat pallet cold.