Aurelia's Breakfast Fruit Salad

Name: Aurelia's Breakfast Fruit Salad
Yield: 4 servings
Ingredients: 1 1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices; 1 2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks; 1 2 cups fresh orange juice; 1 1/4 to 1/2 teaspoon cayenne, or to taste; 1 2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

From the kitchen of Carly

Bright pineapple and mango swim in fresh orange juice, their sweetness cut by a whisper of cayenne heat. Crumbled queso fresco finishes the bowl with salty tang. Simple, clean, and the perfect way to start your day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
12 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
12 cups fresh orange juice
11/4 to 1/2 teaspoon cayenne, or to taste
12 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

Instructions

Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.