Manzanillo Sun

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

2016 Food May 2016

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

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