Mango Papaya Fruit Salad Recipes

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

MANGO-PAPAYA SALAD

Steps:

• Mix fruits well; sprinkle with the coconut and slivered almonds; chill.
• In a small bowl, blend the mayonnaise and lemon juice.
• Top the salad with the dressing just before serving.

MANGO AND PAPAYA SALAD

Steps:

• Cook sugar and 1 cup water, stirring, in a small saucepan over medium heat until sugar has dissolved. Bring to a boil. Cook until reduced to 3/4 cup, 5 to 8 minutes. Remove syrup from heat; stir in lime juice and orange-flower water. Let cool slightly.
• Place fruit in a large bowl. Add syrup; toss gently to coat. Cover; refrigerate at least 1 hour (or up to 4 hours).

MANGO, PINEAPPLE & PAPAYA SALAD

Steps:

• Peel the papaya, cut them in half, and scoop out and discard the seeds.
• Cut the flesh into ½ inch cubes and place in a bowl.
• Peel the mango.
• Stand the fruit, stem end up with a narrow side toward you.
• Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
• Repeat on the other side of the pit.
• Cut the flesh into ½ inch cubes.
• Add to the bowl.
• Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
• Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
• Add to the bowl.
• Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
• The salad may be covered and refrigerated for up to 4 hours before serving.

MANGO, PAPAYA, AND MELON SALAD

Steps:

• Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.

ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE

Steps:

• Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

TAHITIAN FRUIT SALAD

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.