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 Cooking Light

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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

  1. 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.
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