Salad of Papaya, Mango, and Grapefruit

If pinched for time, use bottled grapefruit sections and mango slices from the produce section. Combine ingredients a few hours ahead, but stir in mint just before serving.


12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 28 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 15.2 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 50 mg
Calcium 18 mg


2 cups grapefruit sections (about 2 large grapefruit)
2 peeled ripe mangoes, each cut into 12 wedges
1 peeled ripe papaya, cut into thin slices
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons chopped fresh mint
12 lime slices


Combine first 3 ingredients in a large bowl. Combine juice, oil, salt, and pepper, stirring with a whisk. Drizzle dressing over fruit; sprinkle with mint. Toss gently to combine. Serve with lime wedges.

Joanne Weir,

Cooking Light

April 2004
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