Papayas are quite pricey where I live and only available in the market during the winter. Since they are expensive and a scarcity, I bought two papayas; one of which I cubed and frozen for later use while using the other fruit for my personal enjoyment. I tend to each fruit in their natural state but worrying that the papaya may rot soon, I thought of using it to make a salad. I also had a carton of strawberries that were starting to wilt. I could only make smoothies so many times. Someone suggested a Thai green papaya salad to me. The idea sounded intriguing and I would have gone through with it but I was lacking many of the ingredients required for this salad. I would have much preferred to use ingredients that I readily had on hand.
Papayas, avocado, fresh lime/lemon juice, chopped strawberries, red onion, fresh parsley and mint are all the components you need to make this luscious tropical salad that will make you feel like you are vacating in the sunny Caribbean. It sounds more like a fruit salad but its good regardless. You can add more vegetables if you feel the need to. Many people I know don’t like fruit embedded in their salads. I could use something to take my mind off the cold miserable winter weather every now and then. A vacation would be nice too. This salad will have to do for now. This salad also pairs perfectly with rice, cottage cheese, lettuce, legumes, grilled chicken, fish or beef . Furthermore, it’s loaded with vitamin C, A, folate and fiber therefore very nutritious. You can add a chili pepper for a little kick! This would even make a great salsa to serve with tortilla chips. This papaya avocado salad is a beautifully unique and flavor-filled dish that will make a great impression. Savor sharp with sweet flavors, this exotic salad is wonderful for all dietary restrictions, vegan, gluten free, low carb, egg free, sugar-free, nut free, to name a few.
For this recipe, you will need:
- 1 ripe papaya peeled, seeded and cubed
- 2 ripe avocados peeled, seed removed, and cubed
- 1 red onion chopped
- 12 fresh strawberries sliced
- 1/2 cup of toasted slivered almonds (optional)
- 1/4 cup of fresh lime/lemon juice
- 1/2 cup of olive oil
- 1 tablespoon of fresh parsley chopped
- 1 tablespoon of fresh mint chopped
- Salt and pepper for taste
Place chopped fruit/vegetables in a salad bowl. Coat with dressing and serve.
Yields 2-4 servings
Rosh Hashana marks the Jewish New Year which falls out in two weeks. Thankfully, I am covered for most of the meals. On Rosh Hashana, we eat foods that symbolize good things we hope for in the coming year. Apples and honey hint of a sweet year, while fish hints at a prosperous year to come. Apples and pomegranates are some the many symbolic fruits that are featured in this fruit salad recipe. That is why I dubbed it as New Years Fruit Salad. The title is predictable but the flavors have a surprise factor. I purposely selected these ingredients as they give this fruit salad recipe a semblance of festivities. Sometimes, an Asian pear would be presented at our table. Our family tradition was to present and serve fruit that we normally don’t eat on a regular basis. An Asian pear, or a pyrus pyrifolia, is a cross-between an apple and a pear. This species of Asian pear is a pear tree species native to China, Japan, and Korea. Also known as apple pears, Asian pears are low-calorie fruit that are high in fiber and vitamins. This fruit’s skin is thin enough for eating the fruit raw like an apple, without peeling, but easily removed with a sharp paring knife to reveal creamy white flesh. You can also add in star fruit, dates, or walnuts if you prefer. I have included a lemon honey dressing for this fruit salad. A bit of ginger adds a nice touch as well. After all, given all that much of the time during the Jewish New Year holiday is spent either sitting in synagogue praying or sitting around the dining room table eating, it is a good idea to include salads on the Rosh Hashanah menu.
For this recipe, you will need:
- 3 Asian pears sliced
- 3-4 sour apples sliced
- 1 cup of pomegranate seeds
- 1/4 cup of lemon juice
- 1 tablespoon of honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon of minced ginger
- 1/4 teaspoon of nutmeg
Place all the ingredients in a salad bowl and toss. If not serving immediately, securely cover salad with plastic wrap so the fruit won’t oxidize.
Yields 4-6 servings
Most people associate fruit salad with dessert. At least I do anyways. Very seldom is fruit salad thought as a salad. Yes there are salads made in many variations with some fruit embedded in it. A while ago, I was eating out at a cafe with an old acquaintance. When she ordered fruit salad, she was shocked when the waiter asked her which dressing she would like to go along with it. Dressing for a fruit salad doesn’t seem as unusual as it sounds. I made fruit salad dressings using yogurt, honey, and a bit of lemon juice. For this tropical fruit salad recipe, I decided that a salad dressing wouldn’t be necessary. And yes, eating cut up assorted fruit is much more preferred as a dessert to me. Fruit is a healthy alternative to satisfy your cravings for sweet things and appease your sweet tooth. I’m always delighted when tropical fruit is in season.
Made from cantaloupe, pineapple, mango, peaches, and cherries, this tropical fruit salad is refreshing, zingy and perfect for a hot summer day. You don’t have to travel very far to enjoy a taste of tropical paradise. Combined with a mixture of local and tropical fruit, this tropical fruit salad makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. You can choose from your own combination of fruit for this easy fresh fruit salad. Feel free to add papaya, starfruit, kiwis, melon, bananas, coconut shavings or other berries if you find any. If making it for a party, you should consider serving your fruit salad in a pineapple or watermelon boat. Layer them in a wine or tequila glass for a touch of elegance. Or just casually serve it out of a salad bowl. Simplicity is one of my strong points after all.
For this recipe, you will need:
- 1 pineapple cut into chunks
- 1 lbs of cantaloupe cut into cubes
- 1 cup of fresh mango cubed
- 4 ripe peaches sliced
- Bunch of fresh cherries (there is no such thing as too many cherries)
Place all the fresh fruit in a mixing bowl. Toss in some dressing if you prefer. Garnish with coconut flakes if you choose to. Serve at once.
Yields 6 to 8 servings