Chef Elizabeth A. Jackson
Tropical Fruit Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
1 hour
Cook Time
0 minutes
Author:
Chef Elizabeth A. Jackson
Ingredients
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.
Carefully remove pit from avocado and discard.
Peel and cut avocado 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 any remaining fruit from around the seed.
Peel feijoa or guavas, cut in half, and remove any seeds with the tip of a spoon. 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.
Filed in:
Dried Coconut Chips,
Feijoa,
Guava,
Organic Avocado,
Organic Banana,
Organic Intenza Papaya,
Organic Mango,
Organic Orange,
Organic Papaya,
Organic Pineapple,
Pomegranate Arils,
Salad,
Small Bites,
Tropical Fruit,
Tropical Fruit Salad
