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Pineapple, Papaya, Starfruit, and Blood Orange Salad

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Serves 6-8

Yields about 10 cups

  • by from Book;Fine Cooking
    Issue 115

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

  • 1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  • 3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  • 2 medium starfruit, trimmed, very thinly sliced, and seeded
  • 2 Tbs. granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  • 12 to 14 medium or large mint leaves, thinly sliced
Tip:
If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.
Tip:
See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): fat g 0; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 2; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 5; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 5;

Photo: Scott Phillips

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