Ecuadorian Cacao Fruit Salad with Plantain Chips
A vibrant tropical fruit salad celebrating Ecuador's finest ingredients: passion fruit, banana, and mango tossed in a silky cacao-honey dressing, topped with crispy fried plantain chips and cacao nibs for texture and depth. The warm-spiced dressing balances the fruit's natural sweetness with subtle earthiness, making this both a refreshing side and an elegant dessert.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 30 min
- Total
- 1 hr 2 min
- Makes
- 4 servings (about 3 cups salad, ¾ cup plantain chips)
Steps
Before you start
- Have all fruit prepped and chilled before making the dressing
- Cut plantains just before frying so they don't brown
- If passion fruit is unavailable, substitute 2 tablespoons of fresh lime juice plus 1 teaspoon grated lime zest
Fry plantain chipsOven 350°F / 175°C
- Heat oil in a medium saucepan to 350°F (175°C), measured with a deep-fry or instant-read thermometer.
- Working in batches, carefully lay plantain slices into the hot oil—they should sizzle immediately but not brown too fast.
- Fry for 2–3 minutes per batch, stirring gently once halfway through, until golden-brown and crispy.
- Transfer to paper towels with a slotted spoon and sprinkle lightly with salt while still warm.
- Set aside to cool completely (chips will crisp further as they cool).
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Ready when: Plantain slices are golden-brown, crispy at the edges, and no longer flexible
Tip: Keep oil temperature steady—too cool and chips will be greasy; too hot and they brown before crisping through. Use a thermometer, not guesswork.
Prepare fruit
- While plantains fry, peel and cut banana into 1-inch (2.5 cm) chunks.
- Peel, pit, and cube the mango into 1-inch (2.5 cm) pieces.
- Halve the passion fruits and use a spoon to scoop the seeds and pulp into a small bowl, stirring gently to combine.
- You should have roughly ½ cup (120 ml) passion fruit pulp and seeds.
- Place banana and mango in a medium serving bowl.
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Ready when: All fruit is cut into uniform 1-inch pieces and passion fruit is extracted
Tip: Cut fruit just before assembly so banana and mango don't oxidize or become mushy.
Make cacao-honey dressing
- In a small bowl, whisk together honey, sifted cacao powder, lime juice, cinnamon, and a pinch of nutmeg.
- Whisk until the cacao powder is fully incorporated and the dressing is smooth and slightly thick.
- Taste and adjust with a tiny pinch of salt if needed—the dressing should be lightly sweet with subtle chocolate warmth and no bitter undertones.
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Ready when: Cacao powder is fully dissolved, dressing is smooth and glossy
Tip: Sift the cacao powder to remove any lumps that won't dissolve; lumpy dressing will feel gritty on the palate.
Toss fruit with dressing
- Pour the cacao-honey dressing over the banana and mango in the serving bowl.
- Gently fold to coat all fruit evenly with a spatula or wooden spoon—aim for 4–5 gentle folds to keep the fruit intact.
- Chill the salad in the refrigerator for 15–20 minutes so flavors meld and the fruit stays cool and firm.
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Ready when: All fruit is coated evenly with dressing and is well chilled
Tip: Fold gently so fruit stays whole and doesn't become mushy. Avoid stirring vigorously.
Finish and serve
- Remove salad from refrigerator.
- Scatter passion fruit pulp and seeds over the top (reserve some seeds for garnish if desired).
- Sprinkle cacao nibs and a few plantain chips on top for texture.
- Serve immediately in chilled bowls, breaking remaining plantain chips over each serving so they stay crispy.
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Ready when: Salad is garnished, chilled, and ready to serve
Tip: Add plantain chips just before serving—if they sit in the salad, they'll absorb moisture and lose their crispness. For a family meal, let guests add their own chips at the table.
Good to know
Tips
- For authentic texture, use a green (unripe) plantain rather than yellow—it fries crispy without becoming too soft. Green plantains stay firm and don't taste sweet.
- If your cacao nibs taste very bitter, you can lightly toast them in a dry skillet for 1–2 minutes over medium-low heat to mellow their edge, then let them cool before sprinkling on the salad.
- This salad works beautifully as a light dessert after a main course, or as a side dish at a summer gathering. In Ecuador, it's often served alongside grilled fish or chicken.
- To elevate the presentation, arrange the fruit in a shallow bowl and drizzle the dressing decoratively around the edges, then top with chips and nibs.
Make ahead
Plantain chips can be fried up to 4 hours ahead and stored in an airtight container at room temperature. The cacao-honey dressing can be made up to 1 day ahead and stored in a sealed jar in the refrigerator; stir well before using. Do not assemble the salad more than 2 hours ahead or banana and mango will begin to soften.
Storage & reheating
Serve immediately for best texture. Leftover salad (without plantain chips) keeps in a sealed container in the refrigerator for up to 1 day; the fruit will soften but remain flavorful. Plantain chips stay crispy in an airtight container at room temperature for up to 4 hours; reheat gently in a 300°F (150°C) oven for 3–4 minutes if they soften. Do not freeze.
Substitutions
- passion fruit (ripe, wrinkled skin) → 2 tablespoons fresh lime juice plus 1 teaspoon grated lime zest, mixed with 2 tablespoons water. Passion fruit is essential to the dish's character, but this works in a pinch for acidity and brightness.
- raw cacao nibs, unsweetened → Coarsely chopped dark chocolate (70% cacao or higher). Chop chocolate into small pieces; it will soften slightly from the fruit's warmth but adds richness.
- ripe mango → Ripe papaya (same weight, cubed). Papaya offers similar sweetness and texture; Ecuador grows both. Peel, seed, and cube the same way.
- green plantain (not overly ripe) → Cassava root (same weight, peeled and sliced thin), fried the same way. Cassava fries equally well and is traditional in Ecuadorian cuisine. Fry until golden and crispy.
