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Tropical Fruit Salad
By Chef Elizabeth A. Jackson

  • Tropical Fruit Salad

  • Ingredients

  • 1 Papaya
  • 1 Organic Avocado
  • 1 Organic Mango
  • 3 Feijoas or Guava
  • 1 Pineapple
  • 1 Banana
  • 1 Organic Oranges
  • Dried Coconut Chips (toasted) or Pomegranate Seeds for garnish

  • Directions

  • Cut papaya in half lengthwise, and scoop seeds from inside.

  • Discard seeds, peel and cut fruit into 1 inch cubes.

  • Slice through the avocado lengthwise all the way through to the seed.

  • Twist and pull the two halves away from the seed.

  • Dig tip of knife into seed and pull it out of fruit.

  • Peel and cut into 1 inch cubes.

  • Cut 1 thick slice from each side of mango, cutting as far in toward the seed as possible.

  • On each slice, score through the fruit with a sharp knife until you reach the skin.

  • Do not cut through skin.

  • With both hands, push skin out so that the cubes of fruit stand out from it.

  • Slice cubes from skin.

  • Slice fruit from around the seed.

  • Peel guavas, cut in half, and remove any seeds with the tip of a sharp knife.

  • Cut into chunks.

  • Twist top off pineapple. Slice from down the middle, lengthwise, with a large, sharp knife.

  • Slice each half down the middle lengthwise again.

  • Slice off tough core from center of each quarter.

  • Slice off peel and eyes Dice fruit into 1 inch cubes.

  • Peel banana and slice into rounds.

  • Toss with lemon juice if not serving immediately to keep banana from turning brown.

  • Peel orange and divide into sections.

  • Mix all fruit together in a large bowl.

  • Sprinkle with toasted coconut flakes and pomegranate seeds.