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.
Yield: 12 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 77
- Calories from fat: 28%
- Fat: 2.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.2g
- Protein: 0.7g
- Carbohydrate: 15.2g
- Fiber: 3.5g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 50mg
- Calcium: 18mg
Ingredients
- 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
Preparation
- 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.
Salad of Papaya, Mango, and Grapefruit Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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Tropical Fruit Salad
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