This fruit salad was made of a variety of fruits, such as mango, apple, green grapes, Hawaiian papaya, kiwi, Mandarin oranges, watermelon, passion fruit and also some local exotic fruits like uvilla, tomate de arbol, naranjilla and guanabana, a delicious white flesh fruit with an extraordinary scent and flavor.
Every fruit was prepared in three different ways, fresh, confit and dehydrated, giving each a special sensation when eaten. It was also mixed with a ginger syrup, orange juice and Cointreau. On top I used a lemon zest crumble to give a crunchy start to this fruit salad. Try it out!
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
