How many of you make it a point to eat an assortment of fresh fruit and vegetables? The produce section is my heaven. Open my refrigerator or took on the dining table and you’ll see that I can’t resist coming home empty handed, especially when I spot something unique or that I have not tried.
This salad is inspired by a fruit compote I was served while visiting Jamaica. The fruits native to the Caribbean islands are amazingly diverse, exotic, and of course, delicious. The most far-flung fruit in this recipe is star fruit, which is fairly well known now days.
When I make this fruit salad I gently fold in the grapefruit segments just before serving. If the grapefruit segments are handled too much, they can easily fall apart and I prefer them whole - it looks more appealing - not broken down into tiny grapefruit pulp.
The nice thing about this salad is a squeeze of fresh limejuice and the natural juice content of each fruit create its own natural dressing. Doesn’t the sound of that motivate you to bring home lots of fresh fruit?
Tropical Fruit Salad
Fruits like mango and kiwi can substitute any of the fruit ingredients listed in this recipe.
½ pineapple, peeled, core removed, chopped
2 papayas, peeled, cut in half, seeded, thinly sliced
1 banana, peeled, sliced
1 grapefruit, peeled, segmented
1 star fruit, cut widthwise into ¼ inch slices, seeds removed
½ lime, fresh squeezed
½ cup organic shredded coconut, optional
Combine pineapple, papaya, bananas, star fruit, and lime juice in a bowl. Let stand at room temperature or refrigerate for 30 minutes to allow the flavors to mingle and all the natural juice to extract. Just before serving, gently fold in the grapefruit segments.
Divide among four plates or bowls. If desired, sprinkle with shredded coconut.