• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About The Journal
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You are here: Home / Salsas & Sauces / Cactus Fruit Pico de Gallo

    Cactus Fruit Pico de Gallo

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    Pico de Gallo con Xoconostle

    Enjoy this unique variation of pico de Gallo, from the community of Don Francisco, Guanajuato. Classic pico de gallo is an uncooked salsa/dip prepared with plum tomatoes, onion, cilantro, serrano Chile, and lime juice. This version is prepared with sour xoconostle cactus fruit and avocado which gives it a unique tart taste.

    Pico de Gallo Prepared with Xoconostle Cactus Fruit

    The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende from the community of Don Francisco to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. It’s a dish that he and his family enjoy regularly.

    Don Cirilo Fruit and Vegetable Vendor, San Miguel de Allende

    A Healthy Dish

    Of course it’s delicious but it’s very easy to make and healthy. It’s also a perfect vegan or vegetarian option. Try it next time you get together with friends and family. You will never want a pre-made pico de Gallo again.

    Pico de Gallo Cactus Xoconostle

    How to Make

    You need the following ingredients:

    • 4 xoconostle cactus fruits (available at Mexican/Hispanic markets)
    • 2 plum tomatoes
    • 2 avocados
    • ¼ white onion
    • 1 serrano chile
    • 6 sprigs cilantro
    • 1 tsp. salt

    The fresher the ingredients, the better the dish. Look for very ripe tomatoes and avocados that are soft but not yet mushy. The cilantro should be firm and not wilted. The cactus fruit should be firm but give slightly when pressed.

    Ingredients Xoconostle Cactus Pico de Gallo

    Prepping the Cactus Fruit

    • Cut the ends off the cactus fruit and remove the outer skin with a sharp knife. Slice the fruit in half lengthwise and remove the seeds with a spoon. Here is a quick tutorial to clean and peel cactus fruit. 
    • Cut the cleaned cactus fruit into ¼″ pieces.
    Peeling Xoconostle Cactus Fruit

    Prepping the Remaining Ingredients

    • Cut the tops off the tomatoes then slice in half lengthwise. Use a spoon to scoop out the seeds and pulp and discard.
    • Cut the tomato, onion, and avocado into ¼” pieces.
    • Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop.
    • Remove the cilantro stems and finely chop.
    Chopped Ingredients Cactus Fruit Pico de Gallo
    • Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed. 
    Pico de Gallo Ingredients in Bowl
    • Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.
    Mixing Pico de Gallo in Stainless Bowl

    How to Serve

    Serve cool not cold. Enjoy like you would with a classic pico de gallo or guacamole. Serve with corn chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.

    Cactus Fruit Pico de Gallo Recipe

    Let us know what you think! Provecho!

    Pico de Gallo Cactus Xoconostle
    Print Pin
    3.67 from 3 votes

    Pico de Gallo with Xoconostle Cactus Fruit

    Unique variation of pico de Gallo prepared with sour xoconostle cactus fruit and avocado from the community of Don Francisco, Guanajuato. The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. True Mexican homecooking.
    Course Salsa / Dip
    Cuisine Mexican
    Keyword avocado, avocado salsa, cactus fruit, dip, salsa
    Prep Time 20 minutes minutes
    Total Time 15 minutes minutes
    Servings 6 servings
    Calories 114kcal
    Author Andrés Carnalla

    Ingredients

    • 4 xoconostle cactus fruits
    • 2 plum tomatoes
    • 2 avocados
    • ¼ white onion
    • 1 serrano pepper
    • 6 sprigs cilantro
    • 1 teaspoon salt

    Instructions

    • Cut the ends off the cactus fruit and remove the outer skin with a sharp knife. Slice the fruit in half lengthwise and remove the seeds with a spoon.
    • Cut the cactus fruit, tomato, and avocado into ¼” pieces.
    • Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop.
    • Remove the cilantro stems and finely chop.
    • Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed. Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.
    • Serve cool with corn chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.

    Notes

    • Use 2 serrano chiles if you prefer a hotter pico de gallo. Omit the chiles is you don’t want it hot.
    • You don’t need to add lime juice because the cactus fruit adds tartness.

    Nutrition

    Calories: 114kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 392mg | Fiber: 5g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 10.9mg | Calcium: 10mg | Iron: 0.5mg

    More Pico de Gallo and Dip Recipes

    • Authentic Guacamole
    • Authentic Pico de Gallo
    • Queso con Carne
    • Spicy Avocado Dip
    • Sesame Soy Cream Cheese Dip
    • Strawberry Chipotle Cream Cheese Dip

    More Authentic Mexican Salsas

    • Mexican chile morita salsa in white ceramic serving bowl
      Chile Morita Salsa
    • salsa borracha in a molcajete
      Salsa Borracha con Cerveza
    • Mango Salsa
      Chunky Mango Salsa
    • Salsa de Chipotle
      Chipotle Salsa

    Reader Interactions

    Comments

    1. Omar Guzman Ulloa says

      December 17, 2018 at 4:36 pm

      Hello, Douglas, this pico de gallo looks delicious I’m going to try to make it, especially here in Chiapas cactus fruit is so delicious. I’m new in the blogging business and any tips or comment will be appreciated.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    D. Cullen Profile Picture

    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

    More about me →


    Most Popular Recipes

    • Classic Salsa Verde
    • Bowl of Mexican Restaurant Style Salsa
      Restaurant Style Salsa
    • Bowl of Traditional Mexican Sopa de Fideo
      Traditional Sopa de Fideo
    • Bowl of Authentic Red Pozole
      Red Pork Pozole
    • Bowl of Chicken Tinga
      Chicken Tinga
    • Agua de Jamaica
    • Tres Leches Cake with Berries
      Tres Leches Cake
    • Beet Salad Citrus Balsamic Vinaigrette Recipe
      Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
    • Cheese Enchiladas with Red Enchilada Sauce
      Red Enchilada Sauce
    • Authentic Mole Poblano
      Mole Poblano

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 Mexico Publishing LLC