Carambola-Papaya Salad with Honey-Mint Dressing

recipe
Carambola (kehr-ahm-BOH-lah) is a juicy, sweet-tart fragrant fruit that derives its other name--star fruit--from its shape when sliced crosswise. The skin is edible, so there's no need to peel the fruit.

Yield:

6 servings (serving size: 2/3 cup fruit and 2 teaspoons nuts)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 51 %
Fat 4.4 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 10.3 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 2 mg
Calcium 17 mg

Ingredients

1 tablespoon chopped fresh mint
1 tablespoon fresh pineapple juice
1 tablespoon fresh lime juice
1 teaspoon honey
1 1/4 cups diced peeled papaya
1 1/4 cups cubed fresh pineapple
1 medium carambola (star fruit), cut crosswise into 1/4-inch slices (about 5 ounces)
1/4 cup coarsely chopped macadamia nuts, lightly toasted
Mint sprigs (optional)

Preparation

Combine mint, pineapple juice, lime juice, and honey in a small bowl.

Combine papaya, pineapple, and carambola in a large bowl. Drizzle honey mixture over fruit, and toss gently to coat. Sprinkle with macadamia nuts. Garnish with mint sprigs, if desired.

Elisa Bosley,

Cooking Light

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note