Mexican lore has it that biónicos were first created by a street vendor in Guadalajara nearly 30 years ago. A biónico is Mexico’s version of a fruit salad taken to new heights. It’s served with freshly chopped seasonal fruit, and then topped with a sweet crema, granola, raisins, and coconut. Nowadays, these fruity salads can be found in mercados, juice bars, and along street side stands throughout Mexico.
I featured my first biónico bar last weekend at Amado’s third birthday brunch and it was a hit with the kids and their health-conscious parents. These will definitely be a staple at future family fiestas!
Feel free to use your favorite fruits and add your own twist to the crema and toppings. I learned to make this creamy yogurt topping from a family friend whose biónicos are some of the best in town.
Ingredients for creamy yogurt:
32 ounces plain yogurt
14 ounces sweetened condensed milk
1 tablespoon pure Mexican Vanilla Extract
Honey or agave syrup (optional)
- In a medium bowl, mix yogurt, condensed milk, and vanilla extract by hand until smooth, about 3 minutes. Set aside.
- Peel and chop fruit into pieces no larger than 1 inch by 1 inch and keep in separate serving dishes if serving for a crowd.
- Serve fruit in individual bowls and top with crema, granola, coconut, and raisins.