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.

Note:

Elisa Bosley,

Cooking Light

March 2007
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