Mexican Fruit Dessert
Submitted by prchtch
Mexican fruit dessert with fresh oranges, bananas, and strawberries tossed in Kahlua coffee liqueur and topped with sweetened whipped cream and cinnamon. A no-cook, no-bake dessert ready in 20 minutes.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minFresh strawberries, bananas, and orange sections get a quick toss in Kahlua, then disappear under a cloud of sweetened whipped cream dusted with cinnamon. That’s it. No oven, no stovetop, no fuss.
The coffee liqueur is what sets this apart from a regular fruit salad. It ties the fruit together with a warm, bittersweet undertone that plays off the cinnamon beautifully. Use ripe, fragrant fruit here because there’s nowhere to hide.
Serve immediately after assembling. The whipped cream holds for a few minutes, but the bananas will start to brown and the cream will weep if this sits around too long.
Pro Tips
- Chill the bowl and beaters in the freezer for 10 minutes before whipping the cream. Cold equipment means stiffer peaks, faster.
- Slice the bananas last, right before tossing, to minimize browning.
- Use freshly ground cinnamon if you can. The difference in aroma over pre-ground is night and day.
Variations
- Swap Kahlua for Grand Marnier or Cointreau to lean into the orange flavor instead of coffee.
- Make it lighter by substituting Greek yogurt for half the whipped cream.
- Add diced mango or papaya for a more tropical take.
Ingredients
Directions
Toss oranges, bananas, and strawberries with liqueur in medium bowl.
Divide fruit among 6 dessert dishes.
Beat whipping cream and pwdered sugar in chilled small bowl until stiff.
Spread over fruit.
Sprinkle with cinnamon.
Serve immediately.