Pepino Abeja Recipe
Make Pepino Abeja Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pepino Salad
Method
Pepino Salad
Prepare the pepino
Wash the pepinos. Using a vegetable peeler, remove the skin. Slice each pepino lengthwise into quarters, remove any large seeds with the tip of a spoon, then lay the quarters flat and slice thinly (about 1/8 inch / 3 mm) into coins or half-moons. Place the slices in a medium mixing bowl.
Make the honey-lime dressing
In a small bowl or jar, combine the honey, fresh lime juice and olive oil. Whisk or shake vigorously until the honey is fully dissolved and the dressing is emulsified. Taste and adjust: add an extra 1/2 teaspoon honey if you want sweeter, or another 1/2 teaspoon lime if you want brighter acidity.
Season and toss
Pour the dressing over the sliced pepino. Add the sea salt and freshly ground black pepper. Gently toss the pepino so every slice is lightly coated. Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld.
Add herbs and finishings
Toss in the torn fresh mint leaves and mix gently. If using, sprinkle the crumbled queso fresco or feta over the top, then scatter the toasted pepitas or chopped toasted almonds for crunch.
Serve
Transfer the pepino abeja to a serving bowl or individual plates. Serve immediately as a light appetizer or side. Leftovers can be refrigerated in a sealed container for up to 24 hours; bring back to room temperature before serving for best flavor.