Arepa Fruit Bowl Recipe

Make dough

In a medium bowl combine the pre-cooked cornmeal and salt. Gradually pour in the warm water while stirring with your hand or a spoon until a soft, cohesive dough forms. Let rest 5 minutes. If dough feels dry, add up to 1–2 tablespoons warm water; if too sticky, add 1 tablespoon more cornmeal.

Shape arepas

Divide dough into 8 equal portions (about 2 tablespoons each) and roll into balls. Flatten each ball between your palms into 3-inch discs about 1/2 inch thick for mini arepas.

Pan-fry arepas

Heat a heavy skillet over medium heat and add 1 tablespoon oil, swirling to coat. Cook arepas in batches 3–4 minutes per side until a light golden crust forms. Transfer to a plate. If you prefer a crispier, fried outer texture (American-style fried mini arepas), pour enough oil into a skillet to reach about 1/4 inch depth and heat to medium-high (about 350°F/175°C). Fry arepas 1–2 minutes per side until golden and puffed, then drain on paper towels.

Boil yuca

Place peeled yuca sticks in a medium pot and cover with 6 cups water. Add 1 tsp salt. Bring to a boil, reduce to a simmer, and cook 15–20 minutes until yuca is tender and the center yields to a fork but is not falling apart. Drain and let cool slightly.

Fry yuca

Heat 1 cup vegetable oil in a heavy skillet or shallow pan over medium-high heat until hot but not smoking (about 350°F/175°C). Fry the boiled yuca sticks in batches 3–4 minutes per side until golden and crisp. Transfer to paper towels and season lightly with salt. Keep warm until serving.

Prepare fruit

In a medium bowl combine diced mango, pineapple, sliced banana, and quartered strawberries. Add the juice of 1 lime and 2 tablespoons honey or agave. Toss gently to combine and let sit 5 minutes to macerate. Stir in sliced mint leaves.

Prepare sour cream topping

If desired, thin the sour cream with 1–2 teaspoons of lime juice or water to reach a dollop-friendly consistency (still thick but spoonable). Taste and add a pinch of salt or a drizzle (1 tsp) of honey if you like it slightly sweet-tart.

To serve an Arepa Fruit Bowl, place 3–4 mini arepas on one side of a shallow bowl or plate. Spoon a generous portion (about 3/4 to 1 cup) of the macerated fruit salad next to the arepas. If offering the fried yuca option, place 4–5 sticks alongside the arepas and fruit.

Add a dollop (about 1–2 tbs) of sour cream on top of or next to the arepas. Drizzle a little extra honey over the fruit and a pinch of coarse sea salt and crumbled queso fresco over the arepas and yuca if using. Garnish with extra mint and a lime wedge.

Serve immediately while arepas and yuca are warm and fruit is fresh. Provide forks and napkins — this is a hand-held/mealtime-friendly bowl.