Fruit salad was something my father always had on hand. It’s easy to fall in love with a bowl filled with a variety of fresh fruit, and even better is that it’s good for you. Nutrition experts recommend about five servings of fruits and vegetables each day, and a fruit salad is a simple, delicious way to help reach that goal. Below is a straightforward recipe for an exotic tropical fruit salad and tips to make it look and taste great.
Fruit Salad Recipe
Prep: 20 mins
No cooking required
Serves: 4
Ingredients
1 pineapple
1 paw paw (papaya)
2 firm ripe mangoes
1 large apple
1 small watermelon or half of a large one
Start by peeling the pineapple and cutting away the tough core. Chop the flesh into bite-sized pieces. I prefer small pieces so several different fruits can fit on a spoon at once. Try to keep your pieces similar in size for an attractive presentation — you eat with your eyes first. Of course, it’s hard to resist sneaking a few pieces while you work.
Place the pineapple pieces into a large mixing bowl. Next, peel the paw paw (papaya).
Slice the papaya in half and scoop out the seeds from the center.
Cut the papaya into chunks about the same size as the pineapple and add them to the bowl.
Peel the mangoes and slice the flesh away from the large central pit.
Chop the mango flesh into pieces similar in size to the other fruit and add them to the bowl.
Now prepare the watermelon. Cut a manageable section and, if you’re tempted, sit down and enjoy a few slices. When you return, remove the rind and any seeds, taking care not to mash the flesh if it’s very ripe.
Chop the watermelon into bite-sized cubes and add them to the large bowl.
You can peel the apple or leave the skin on for extra texture and color. Core the apple, then chop it to match the other fruit pieces.
Combine the apple with the other fruits in the bowl.
Toss everything gently so the fruits mix evenly without being crushed. Your tropical fruit salad is ready to serve.
Below are a few additional fruits you might include if you can find them locally. I didn’t use them here because they’re not always available in Cameroon, but they add color and variety if you can get them.
TIPS
- For a vibrant, colorful salad, include as many different colors as you can source. Consider honeydew, cantaloupe, green or red seedless grapes, peaches, seedless tangerines, and kiwi when available.
- If you prefer a slightly saucier salad, add a cup or two of natural fruit juice such as orange or apple juice to moisten and enhance the flavors.