Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices

2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks

2 cups fresh orange juice

1/4 to 1/2 teaspoon cayenne, or to taste

2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

Preparation Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.