I am new here, My name is Natalia.
I could be happy to cook fruit salad covered
in a slightly milky sweet sauce. I
wonder if anyone could help me.

Best regards,
Natalia,

north-west of Russia,
Pskov city.


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pskov_recipe wrote:
I am new here, My name is Natalia.
I could be happy to cook fruit salad covered
in a slightly milky sweet sauce. I
wonder if anyone could help me.

I suspect that you really don't wish to "cook" the fruit, that you
really want to make
eschamocha, a traditional Mexican fruit salad, with fresh raw fruit and
covered with a milk or cream sauce that's mixed with honey. I wish you
luck on getting all those fresh tropical fruits in Russia.

We discussed eschamocha in this newgroup recently.

homeboy3 wrote:
Recently I had a really tasty fruit salad from Mi Pueblo Food Market (chain
store),

It consisted of various fruits-apples, bananas (possibly plaintains because
of its denser texture), cantaloups, honeydews, a "red-fruit"?, covered in a
slightly milky sweet sauce topped with granola and raisins.

Is anyone familiar with this? Is this a traditional Mexican fruit salad?

Oh, yes. It's called "eschamocha". Isn't it wonderful? I've had it with

strawberries, kiwi fruit, watermelon, mango and papaya, as well as what

you named, and it can be topped with walnuts, sunflower seeds, and
shredded coconut.


Would someone be willing to share a recipe, especially for the "milky
cream" sauce that accompanys this.

The secret is the salt.

Half a teaspoon of salt per large dessert glass of eschamocha is what
brings out the fruit flavor and scours capsaicin from chili sauce off
your tongue, so if you're going to eat the eschamocha after a Mexican
meal, don't forget the salt.


Add milk and honey and throw some papaya slices into your blender and
blend it. Pour half the amount of sauce into the bottom of the dessert
glass, add your sliced fruit, and then pour the rest of the sauce over
the fruit so it can trickle down over the big chunks of fruit and top
the whole thing with a maraschino cherry.

pskov_recipe wrote:
I am new here, My name is Natalia.
I could be happy to cook fruit salad covered
in a slightly milky sweet sauce. I
wonder if anyone could help me.

I suspect that you really don't wish to "cook" the fruit, that you
really want to make
eschamocha, a traditional Mexican fruit salad, with fresh raw fruit and
covered with a milk or cream sauce that's mixed with honey. I wish you
luck on getting all those fresh tropical fruits in Russia.

We discussed eschamocha in this newgroup recently.

homeboy3 wrote:
Recently I had a really tasty fruit salad from Mi Pueblo Food Market (chain
store),

It consisted of various fruits-apples, bananas (possibly plaintains because
of its denser texture), cantaloups, honeydews, a "red-fruit"?, covered in a
slightly milky sweet sauce topped with granola and raisins.

Is anyone familiar with this? Is this a traditional Mexican fruit salad?

Oh, yes. It's called "eschamocha". Isn't it wonderful? I've had it with

strawberries, kiwi fruit, watermelon, mango and papaya, as well as what

you named, and it can be topped with walnuts, sunflower seeds, and
shredded coconut.


Would someone be willing to share a recipe, especially for the "milky
cream" sauce that accompanys this.

The secret is the salt.

Half a teaspoon of salt per large dessert glass of eschamocha is what
brings out the fruit flavor and scours capsaicin from chili sauce off
your tongue, so if you're going to eat the eschamocha after a Mexican
meal, don't forget the salt.


Add milk and honey and throw some papaya slices into your blender and
blend it. Pour half the amount of sauce into the bottom of the dessert
glass, add your sliced fruit, and then pour the rest of the sauce over
the fruit so it can trickle down over the big chunks of fruit and top
the whole thing with a maraschino cherry.

pskov_recipe wrote:
I am new here, My name is Natalia.
I could be happy to cook fruit salad covered
in a slightly milky sweet sauce. I
wonder if anyone could help me.

I suspect that you really don't wish to "cook" the fruit, that you
really want to make
eschamocha, a traditional Mexican fruit salad, with fresh raw fruit and
covered with a milk or cream sauce that's mixed with honey. I wish you
luck on getting all those fresh tropical fruits in Russia.

We discussed eschamocha in this newgroup recently.

homeboy3 wrote:
Recently I had a really tasty fruit salad from Mi Pueblo Food Market (chain
store),

It consisted of various fruits-apples, bananas (possibly plaintains because
of its denser texture), cantaloups, honeydews, a "red-fruit"?, covered in a
slightly milky sweet sauce topped with granola and raisins.

Is anyone familiar with this? Is this a traditional Mexican fruit salad?

Oh, yes. It's called "eschamocha". Isn't it wonderful? I've had it with

strawberries, kiwi fruit, watermelon, mango and papaya, as well as what

you named, and it can be topped with walnuts, sunflower seeds, and
shredded coconut.


Would someone be willing to share a recipe, especially for the "milky
cream" sauce that accompanys this.

The secret is the salt.

Half a teaspoon of salt per large dessert glass of eschamocha is what
brings out the fruit flavor and scours capsaicin from chili sauce off
your tongue, so if you're going to eat the eschamocha after a Mexican
meal, don't forget the salt.


Add milk and honey and throw some papaya slices into your blender and
blend it. Pour half the amount of sauce into the bottom of the dessert
glass, add your sliced fruit, and then pour the rest of the sauce over
the fruit so it can trickle down over the big chunks of fruit and top
the whole thing with a maraschino cherry.

Sure you wanna cook it, hun?