To celebrate my last day in the beautiful coastal town of Lo De Marcos, I made a carambola and goats’ cheese salad, using fruit picked directly from a tree that I’d been eyeing up for weeks in the main square.

It’s a super easy recipe (consisting mainly of peeling, slicing, and chopping!), but what it lacks in complexity it wallops in flavour, bringing together some of the wonderful Mexican ingredients that I have tasted so far.