The Biónico is a popular Mexican dessert originating from the city of Guadalajara in Jalisco, Mexico in the early 1990s, perfect for breakfast.
A fruit salad consisting of a variety of fruit cut into cubes, soaked in cream and topped with granola, shredded coconut, raisins and sometimes honey.
For the biónico, any type of fruit can be used, but it is most commonly made with papaya, cantaloupe, honeydew, strawberries, apples, and bananas.
The word crema is Spanish; in this case, the “crema” is usually a mix of condensed milk (La Lechera) and sour cream, although there are many different recipes and some also include yogurt.
There is another variant of the salad that uses ricotta instead of cream. This is usually served with honey drizzled on top.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: All seasons, Spring, Summer
Ingredients for the biónico:
- 1/2 cup plain natural yogurt
- 2 tablespoons sweetened condensed milk
- 2 tablespoons sour cream
- as needed fresh fruit (papaya, cantaloupe, honeydew, strawberries, apples, bananas)
- as needed granola
- as needed coconut
- as needed raisins
- as needed nuts (optional)
Steps
Cut the fruit and place it in a bowl.
Mix the yogurt with the condensed milk and sour cream.
Dress the fruit with the cream, add the granola, coconut, raisins, and nuts.
FAQ (Frequently Asked Questions)
How do you make homemade granola?
Ingredients (for about 25 oz of granola)
10.5 oz of rolled oats
3.5 oz mixed nuts (walnuts, almonds, hazelnuts) coarsely chopped
1.8 oz seeds (pumpkin, sunflower, flax, or sesame)
1.8 oz shredded coconut (optional)
3 tablespoons of coconut oil or vegetable oil
3.5 oz honey or maple syrup
1 teaspoon cinnamon (optional)
A pinch of salt
Procedure
Preheat the oven to 320°F.
In a large bowl, mix: rolled oats, nuts, seeds, coconut, cinnamon, and salt.
In a saucepan, heat oil and honey/syrup until well combined, then pour over the dry mix.
Mix well to distribute the liquid evenly.
Spread on a baking sheet lined with parchment paper and lightly flatten.
Bake for about 25-30 minutes, stirring halfway through. If you want a more compact granola, do not stir.
Let cool completely: it will harden and become crunchy.
Store in an airtight jar for 2-3 weeks.
