Photographs by Andria Lo, prop styling by Jillian Knox
“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte,” a nutty Salvadoran seasoning, says chef Anthony Salguero of Popoca in Oakland. In the fall months, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad, but it’s also outstanding when made with crunchy, slightly tart underripe mangoes if you can get your hands on them.