Carambola-Papaya Salad with Honey-Mint Dressing
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 77
- Calories from fat: 51%
- Fat: 4.4g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.1g
- Protein: 1g
- Carbohydrate: 10.3g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 2mg
- Calcium: 17mg
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.
Carambola-Papaya Salad with Honey-Mint Dressing Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- OCCASION: Spring
- PUBLICATION: Cooking Light
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