Mango Papaya And Melon Salad Recipes

MANGO PAPAYA FRUIT SALAD

Mango Papaya Fruit Salad image

Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.

Provided by NerdMom

Categories Salad Fruit Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup freshly squeezed lime juice
¼ cup honey
1 tablespoon finely grated lime zest
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 mangos, peeled and diced, or to taste
1 large papaya, peeled and diced

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.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g

GEORGIE'S MANGO PAPAYA SALAD

Georgie's Mango Papaya Salad image

A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!

Provided by GEORGIEHANSON

Categories Salad Fruit Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 large mango - peeled, seeded and halved
1 medium papaya - peeled, seeded and halved
1 avocado - peeled, pitted and diced
3 tablespoons balsamic vinegar
1 tablespoon butter
¼ cup blanched slivered almonds
1 teaspoon brown sugar
1 head romaine lettuce, torn into bite-size pieces
salt to taste

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g

MANGO, PAPAYA, AND MELON SALAD

Mango, Papaya, and Melon Salad image

It may seem counterintuitive, but a little salt is one of the best things you can sprinkle on fruit before eating because it amplifies its flavor, highlighting sweetness and masking any hint of bitterness. Here, a specialty salt blend made with turmeric and chile does just that, bringing out the very best qualities in these tropical beauties.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 small papaya, peeled, seeded, and cut into 1/4-inch slices
1 mango, peeled, seeded, and cut into 1/4-inch slices
1/2 honeydew melon, peeled, seeded, and cut into 1/4-inch slices
1/2 English cucumber, peeled and thinly sliced
1 to 2 tablespoons honey
1 lime, halved
Grenadine Sea Salt St. Vincent Blend (optional, see cook's note), for serving

Steps:

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

MANGO AND PAPAYA SALAD

Mango and Papaya Salad image

This colorful fruit salad is laced with fragrant orange-flower water.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1/4 cup sugar
Juice of 1/2 lime
1 tablespoon orange-flower water
2 large ripe mangoes (about 10 ounces each), peeled and cut into 1-inch chunks (about 3 cups)
1 ripe papaya (about 2 pounds), peeled, halved, seeded, and cut into 1-inch chunks (about 3 1/2 cups)

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).

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