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Chuyaco (Colombian Orange Salad)

Chuyaco (Colombian Orange Salad)

Erica Dinho
5 from 7 votes
Course Side Dish
Cuisine Colombian
Servings 4 servings
Calories 279 kcal


  • 12 oranges peeled
  • 3 tablespoons of grated panela or brown sugar
  • 2 tablespoons of water
  • 2 cups orange juice
  • ½ cup chopped scallions green part only
  • ¼ teaspoon hot pepper chopped (habanero or bonnet)
  • Salt and pepper to taste


  • Remove the white parts from the oranges. Slice the oranges crosswise into rounds ¼-inch thick or cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Place in a serving bowl.
  • In a medium l bowl, combine the water with brown sugar or panela mix well until the sugar dissolves. Add the orange juice, scallions, hot pepper, salt and pepper.
  • Add the dressing to the oranges mix well and place in the refrigerator for about 15 minutes before serving. Serve cold.


Calories: 279kcalCarbohydrates: 69gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 10mgPotassium: 1006mgFiber: 10gSugar: 56gVitamin A: 1257IUVitamin C: 273mgCalcium: 188mgIron: 1mg
Keyword Colombian Food, Colombian Salad
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