Bionico
Photo: RileyOne · CC BY-SA 2.0

History

Bionico was invented in Guadalajara in the 1990s as a healthier alternative to the heavily-sweetened fruit cups sold at street carts. The canonical version layers chopped banana, apple, papaya, melon and strawberry, then tops with Mexican crema (or sweetened condensed milk in some versions), granola, raisins, honey and shredded coconut. The dish has spread across Mexico but remains most associated with Tapatio street culture and the fruit-cart counters around Glorieta Chapalita and Avenida Chapultepec.

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Common allergens: Dairy, Nuts (granola)

Make it at home

Yield 2Hands-on 15 minTotal 15 minDifficulty Easy

Ingredients

  • 1 banana, sliced
  • 1 apple, cored and diced
  • 1 cup papaya, diced
  • 1 cup honeydew melon, diced
  • 6 strawberries, halved
  • 1/2 cup Mexican crema (or whole-milk yogurt)
  • 2 tbsp sweetened condensed milk
  • 1/3 cup granola
  • 2 tbsp raisins
  • 2 tbsp shredded unsweetened coconut
  • 2 tbsp honey

Method

  1. In a tall glass or bowl, layer half the chopped fruit.
  2. Whisk the crema with the condensed milk until smooth, then pour half over the fruit.
  3. Sprinkle with half the granola, raisins, coconut and honey.
  4. Repeat the layers with remaining fruit, crema, granola, raisins, coconut and honey.
  5. Serve immediately with a long spoon.

Tip from the editors. Use ripe but firm fruit; under-ripe fruit makes the cup taste flat, and over-ripe fruit goes mushy in the layers.

Where to eat bionico

Bionico in Guadalajara

Featured by TableJourney as a signature dish of Guadalajara. See where to eat Bionico in Guadalajara or the Guadalajara signature dishes guide.

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