Mexican Fruit Dessert

Fresh 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.