DrinksEasy

Bionico (Guadalajara Fruit Bowl)

Name: Bionico (Guadalajara Fruit Bowl)
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 30 g Desiccated coconut; 100 ml Soured cream; 150 g Strawberries; 60 g Granola; 60 ml Condensed milk; 1 Apple; 150 g Melon; 2 tbsp Honey; 150 g Papaya; 1 Banana; 0.5 tsp Vanilla; 100 ml Natural yoghurt

15 min (15 prep + 0 cook) Easy 2 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Mixed fruit with sweet cream, yoghurt, granola and honey from Guadalajara.

About this recipe

Mixed fresh fruits drenched in sweet cream with yoghurt, granola and honey. A healthy breakfast or snack originating from Guadalajara.

History & Origin

The bionico is one of the most emblematic dishes of Guadalajara, born in the late 1980s. Its name evokes something "super" (inspired by "The Six Million Dollar Man"). The most accepted legend points to a fruit stall near the Providencia neighbourhood, where a vendor combined seasonal fruits with a special cream of soured cream, yoghurt, condensed milk and vanilla. The classic fruits include strawberry, papaya, melon, banana and apple, crowned with granola, coconut and honey.

Estimated cost

£5.16

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

Protein

48g

Carbohydrates

14g

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the bionico cream: mix the soured cream, natural yoghurt, condensed milk and vanilla until smooth and homogeneous.
💡 The cream should be liquid but not watery.
2
Chop all fruits into medium pieces: strawberries halved, papaya, melon and banana into cubes, and apple into thin wedges. Place in a bowl.
💡 Use ripe, seasonal fruits for best flavour.
3
Drench the fruits with the bionico cream, sprinkle with granola, desiccated coconut and a drizzle of honey. Serve immediately.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.