Mango Papaya Salad With Mint Recipes

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

MANGO, PINEAPPLE & PAPAYA SALAD

Steps:

• Peel the papaya, cut them in half, and scoop out and discard the seeds.
• Cut the flesh into ½ inch cubes and place in a bowl.
• Peel the mango.
• Stand the fruit, stem end up with a narrow side toward you.
• Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
• Repeat on the other side of the pit.
• Cut the flesh into ½ inch cubes.
• Add to the bowl.
• Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
• Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
• Add to the bowl.
• Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
• The salad may be covered and refrigerated for up to 4 hours before serving.

MANGO-PAPAYA SALAD WITH MINT

Steps:

• Stir together all ingredients. Refrigerate, covered, until ready to serve, up to 2 days.