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This delectable salad is made with two highly prized subtropical fruits, the mango and the papaya. Mangoes grow in various shapes, may be green, yellow, or red, and have juicy, yellowish-red flesh with a flavor resembling a combination of apricot, peach, and pineapple. The unripe and somewhat hard mango is used to make chutneys and preserves. To be eaten raw or used in salads, the mango should be fully ripe. The papaya, also called papaw or paw-paw, has a yellow-orange rind and is often likened to a melon. It is best eaten raw, particularly with a little freshly squeezed lime or lemon juice to point up the fruit's subtle flavor. When cut in half and hollowed, the shell may be filled with a seafood salad or mixed fresh fruit.
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What You Need:
(To Serve: 4)
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1 large papaya, peeled, seeded, and cubed
1 large ripe mango, peeled and cubed
3 tablespoons salad oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Salad greens, washed and dried
2 tablespoons grated coconut
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Translate this recipe:
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| How To Cook: |
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1. Place fruit cubes in a bowl.
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2. Combine oil, orange and lemon juices; pour over fruit; mix well.
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3. To serve, place greens in a serving dish.
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4. Top with fruit mixture and sprinkle with coconut.
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