Tropical Fruit Salad with Lychee, Papaya & Mango

One can never go wrong with Lychee.

I was thinking of something fun & simple to take for dessert to a friend’s house & realized my fridge was stocked with fruits I’d barely touched. I spotted a bag of lychees I picked up on a whim and figured why not make a tropical fruit salad?! With Papaya, Mango &  Lychee??

It turned out pretty amazing! And was a big hit at the party, my friends & I wiped our bowls clean…and my buddies, went right back to the Salad bowl, hunting for more Lychees. I will chalk this up as recipe success!

Tropical Fruit Salad with Lychee, Papaya & Mango

My only gripe is when I left the salad in the fridge, the fruit let out a bunch of juice! Which was tasty and all, but the fruit at the bottom looked terribly soggy & were floating like sad, unclaimed baggage at an airport.

You see, I made the cardinal sin of adding dressing AHEAD OF TIME. I wanted to carry minimal things with me to my friend’s house and became victim to dressing dousing ahead of time. Don’t let this happen to you, people! I later learned, that you should always put the dressing on a salad, minutes before you actually eat it. Fruit Salads deserve love too, you know.

But first, let me take a selfie....

Let me know how it works out for you! Tag us with #findmymojyo on Instagram, I’d love to see your photos.

Tropical Fruit Salad with Lychee, Papaya & Mango

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 servings & musings on why on Earth Papayas come in so many darn sizes.

Ingredients

    Fruits:
  • 1 pear
  • 1 red apples (fuji or gala work!)
  • 1 cup fresh strawberries
  • 1 whole banana
  • 1 Papaya, if using a mid-size papaya; 1/2 if using a large papaya. (I realize Papayas come in all sizes! I used a mid-size Hawaiian Golden Papaya, which are a mid-range size. Unlike the monstrous Papayas that look like they went all cannibal & ate other Papayas. Also excludes the small, wee Papayas that look like they got beat up a lot on the playground.)
  • 1 Mangoes
  • 8-10 lychees (I like to peel & then chop or pull apart into pieces)
  • 2 Tablespoons chopped fresh Mint
  • 1/2 cup bluberries (optional)
    For The Dressing:
  • 1 cup Sugar
  • 1 cup Water
  • Orange zest from 1 Orange
  • Fresh Squeezed juice from 1 Orange
  • 2 Teaspoons Vanilla Extract

Instructions

  1. Peel and cut all your fruits as desired - use fresh fruits. Place in a salad bowl.
  2. Chop the mint finely and add to the fruit mixture.
  3. To make the dressing, add the sugar, water, orange juice & orange zest in a saucepan & bring to boil.
  4. Simmer for 15 minutes to thicken the sauce (it won’t be super thick, but won’t be watery either.)
  5. Remove from heat & keep in fridge for about half hour.
  6. Just before you're ready to serve, mix the dressing with the fruits. A note is to check how much dressing you want to use - I like to spoon a bit of dressing, mix and do a taste test first. If it warrants more dressing, you can always add it later; but this way you don't end up with something overly sweet or doused in dressing.
http://www.findmymojyo.com/fruitsalad/

 


Also published on Medium.

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