Bladder Cherry Salad

Bladder Cherry Salad

This is a genuine salad made from South American bladder cherries that I learned from an Ecuadorian. It's great with caramel sauce and yogurt.

Ingredients: 6 servings

Bladder cherry
100 g
Palmito (palm hearts)
200 g
Canned peaches
200 g
Bean sprouts
100 g
Natural yogurt
70 g
Dried mint leaves
Dried anise seeds
Unrefined brown cane sugar (powdered)
150 g
2 cloves
Mustard powder
1 teaspoon
Garlic powder
1 teaspoon
Olive oil
1 teaspoon


1. Wash the bladder cherry and remove the stems.
2. Cut a deep cross shape into the bladder cherry and place in a baking dish.
3. Cut the (canned) palmito in half and then cut into 4 cm lengths. Add to the baking dish.
4. Wash the Western spinach in water. Let it soak for a bit in the water.
5. Add the raw bean sprouts to the baking dish from Step 3.
6. Finely chop the spinach and add it to the baking dish.
7. Slice the canned peaches into 1 cm thicknesses and place on top of the baking dish items from Step 6.
8. To prepare the caramel sauce, put 150 ml of water in a small pot, turn on the heat, add the mint leaves, anise, and cloves and bring to a boil.
9. Put the brown sugar in a separate pot, then add the boiling mixture from Step 8 into the pot.
10. Mix well with a wooden spatula and it's ready when it starts to bubble.
11. Make the yogurt sauce. Add the mustard powder to the yogurt and mix to finish.
12. Sprinkle the baking dish from Step 6 with olive oil to finish, then top with the sauce (as desired) just before serving.

Story Behind this Recipe

I wanted to learn more about Southern American dishes that use bladder cherry, so I learned this original recipe from an Ecuadorian.