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

food

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 yearround. 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.

 

VINAIGRETTE INGREDIENTS:
 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

 

SALAD INGREDIENTS:

 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

 

GARNISH:

 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

 

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

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