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