Fine Cooking

Yield: Yields about 10 cups

Servings: 6-8

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

Ingredients

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

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

Preparation

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.

Tip

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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Pineapple
IN THIS RECIPE
Blood Oranges
IN THIS RECIPE
Starfruit
FEATURED
Rhubarb

Reviews

Rate or Review

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

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Pineapple, Papaya, Starfruit, and Blood Orange Salad
Yield: Yields about 10 cups
Cuisine: American
Ingredients: 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