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Pineapple, Papaya, Starfruit, and Blood Orange Salad

Scott Phillips

Yield: Yields about 10 cups

Servings: 6-8

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

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 5
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 35
  • Fiber (g): 5
  • Protein (g): 2


  • 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.


If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.See the Test Kitchen post to learn how to prep a pineapple.


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Reviews (3 reviews)

  • Jenny_James | 03/28/2012

    Delicious. It's great in a hot, summer morning.

  • bennycatgirl | 02/05/2012

    Simple, delicious, sunshine in a bowl on a wintery day.

  • crum52 | 01/21/2012

    perfectly delicious

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