Recipe: Mango and Papaya Fruit Salad
Have you ever been subjected to “filler fruit” in a fruit salad? This wasn’t even a term I was aware of until a friend who served a truly gorgeous fruit salad at a brunch a while ago used the term to note the absence of melon and banana.
Now, I know some people like these fruits in their salad, but I’m going to go out on a limb here and say, for the most part, that bananas and cantaloupe are the least desirable additions to the whole of it. So now, when I come back to this minimalist fruit salad of papaya and mango tossed in a honey-lime dressing with a hint of mint, I know it’s better for being super simple with not a filler fruit in sight.
This fruit salad is pretty straightforward, a quality that serves it well since you’re able to taste both the unique flavors of the fruit and how well they play together in the presence of the honey, lime, and mint.
Mango, brings a very direct, rich sweetness that can sometimes feel a little custardy depending on how ripe it is, while papaya, even when ripe, offers a more mellow sweetness reminiscent of a melon or peach. Both are enhanced by a drizzle of sweet honey and the sharp splash of lime. Let the mixed salad sit in the fridge for about an hour before serving and feel free to spoon the fruit along with the juices over tart Greek yogurt for a tasty, tropically inspired breakfast.
Because it’s such a short and simple recipe, halve it or double as you need. It’s a wonderful addition to a larger brunch spread when you want to serve fruit, without the filler.
Mango and Papaya Fruit Salad
Serves4 to 6
- 2 teaspoons
finely grated lime zest (from 2 to 3 medium limes)
- 1/4 cup
freshly squeezed lime juice (from 2 to 3 medium limes)
- 2 tablespoons
medium mango, peeled and diced (about 2 cups)
medium papaya, peeled, seeds removed, and diced (about 2 cups)
Mix the lime zest, lime juice, and honey together in a medium bowl. Add the mango and papaya and stir to combine. Cover and refrigerate for at least 1 hour before serving.
Storage: This salad can be made up to 1 day ahead. It will also keep for a couple of days in the refrigerator in an airtight container.
Recipe by Sara Martinez.