Mango, Papaya and Pineapple Salad – A Wildly Refreshing Caribbean Mélange

By Manzanillo Sun Writer from the May 2016 Edition


Is there any better reminder of languid days in the Caribbean than a fresh fruit salad? Fortunately, many of those tropical fruits you enjoy are in the market year round. When choosing mangoes and papayas, look for ones that yield slightly to a gentle touch. A ripe pineapple will be fragrant, have deep green leaves and give slightly when pressed. This zesty salad can be a wonderful low fat, low-calorie meal, dessert or a refreshing side dish for breakfast or brunch. The coconut shavings are like sprinkling island magic.

 2 T (30 ml) fresh squeezed lime juice

 3 T (45 ml) canola or vegetable oil

 1 tsp (5 ml) honey

 Salt and freshly ground black pepper

 1 tsp (3 g) poppy seeds


 1 mango, peeled, pitted and thinly sliced

 ½ C (65 g) red onion, thinly sliced

 ½ C (65 g) papaya, peeled and thinly sliced

 ½ C (65 g) pineapple, peeled and thinly sliced

 ½ C (65 g) jicama, peeled and thinly sliced

 12 limestone or butter lettuce leaves


 ⅓ C (25 g) shaved coconut, toasted, optional

DIRECTIONS: To make the vinaigrette, place lime juice, oil and honey in a small bowl and whisk to combine. Add salt and pepper to taste. Add poppy seeds, whisking to combine. Set aside. Gently toss the mango, onion, papaya, pineapple and jicama; spoon into lettuce leaves. Drizzle with dressing. Serve immediately.

Prep time: 15 minutes

Makes 6 large or 12 small servings.

Perfect for Manzanillo at this time of year!

Photo and recipe courtesy of Viking Cruises

 Download the full edition or view it online

Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Latest posts by Manzanillo Sun Writer (see all)