Best Simple Papaya And Pineapple Fruit Salad Recipes

TROPICAL ISLAND FRUIT SALAD

Tropical Island Fruit Salad image

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories Salad Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4

Ingredients

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

Steps:

Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g

MEXICAN-STYLE FRUIT SALAD

Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

MANGO, PINEAPPLE & PAPAYA SALAD

Mango, Pineapple & Papaya Salad image

Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 papayas
1 mango
1/2 small pineapple, about 1 lb, peeled
3 limes, juice of
1/4 cup chopped of fresh mint

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.

Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3

ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE

Asian Fruit Salad with Papaya-Mint Sauce image

Categories Salad Fruit Dessert Side Low Sodium Cantaloupe Coconut Papaya Pineapple Mint Healthy Vegan Lychee Grape Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved
Papaya-Mint Sauce
1/4 cup sweetened shredded or flaked coconut, toasted
Fresh mint sprigs

Steps:

Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

TAHITIAN FRUIT SALAD

Tahitian Fruit Salad image

If you're tired of the same old fruit salad, try this tropical version featuring pineapple, papaya, oranges, mango and more!-Doty Emory, Jasper, Georgia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 fresh pineapple, peeled and cubed
1 medium mango, peeled and cubed
1 medium papaya, peeled, seeded and cubed
3 large navel oranges, peeled and sectioned
2 cups halved fresh strawberries
4 medium kiwifruit, peeled and sliced
2 medium ripe bananas, peeled and sliced
1 cup green grapes, halved
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 teaspoons vanilla extract
1 teaspoon honey
TOPPING:
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1/2 cup chopped pistachios

Steps:

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.

Nutrition Facts : Calories 289 calories, Fat 11g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 5g fiber), Protein 4g protein.