Mango, Pineapple and Papaya Salad
Mango, Pineapple and Papaya Salad is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
6
Fruit salad makes a refreshing side dish to a variety of breakfast and brunch classics, such as waffles, pancakes, and eggs with sausages or bacon. Here, tropical fruits, which are typically in the market year-round, are featured. When choosing mangoes and papayas, look for fruits that yield slightly to a gentle touch. A ripe pineapple will be fragrant, have deep green leaves and give slightly when pressed.
Ingredients:
- 2 papayas
- 1 mango
- 1/2 small pineapple, about 1 lb.
- Juice of 3 limes
Directions:
Using a vegetable peeler, peel the papayas. Cut them in half and scoop out and discard the seeds. Cut the flesh into 1/2-inch cubes. Place in a bowl.
Stand the mango on one of its narrow sides, with the stem end facing you. Position a sharp knife about 1 inch from the stem and cut down the length of the fruit, just missing the large pit. Repeat on the other side of the pit. Remove the peel from each half. Cut the flesh into 1/2-inch cubes. Add to the bowl.
If the leafy top is still on the pineapple half, lay the pineapple half on its side and cut off the top with the sharp knife. Stand the pineapple on its base and cut away the skin in long, vertical strips. Do not try to cut deeply enough to remove the brown "eyes" at the same time or you will remove too much flesh. Lay the pineapple on its side again and cut shallow furrows in the flesh to remove the eyes. Cut the pineapple half in half lengthwise, cut away the fibrous core and cut the flesh into 1/2-inch cubes. Add to the bowl.
Pour the lime juice over the fruit and turn gently to coat. Serve immediately. The salad may also be covered and refrigerated for up to 4 hours before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Stand the mango on one of its narrow sides, with the stem end facing you. Position a sharp knife about 1 inch from the stem and cut down the length of the fruit, just missing the large pit. Repeat on the other side of the pit. Remove the peel from each half. Cut the flesh into 1/2-inch cubes. Add to the bowl.
If the leafy top is still on the pineapple half, lay the pineapple half on its side and cut off the top with the sharp knife. Stand the pineapple on its base and cut away the skin in long, vertical strips. Do not try to cut deeply enough to remove the brown "eyes" at the same time or you will remove too much flesh. Lay the pineapple on its side again and cut shallow furrows in the flesh to remove the eyes. Cut the pineapple half in half lengthwise, cut away the fibrous core and cut the flesh into 1/2-inch cubes. Add to the bowl.
Pour the lime juice over the fruit and turn gently to coat. Serve immediately. The salad may also be covered and refrigerated for up to 4 hours before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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Rated 5 out of
5
by
Nadee from
Awesome
I made this but I added Strawberries. My husband doesn't really like Mango but mixed with the other fruits.
""He Loved It""
Date published: 2017-07-25