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Tropical Fruit Salad with Coconut-Lime D




Source of Recipe


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List of Ingredients




1 large pineapple

1 large mango

1 large pawpaw

1 firm but ripe banana

2 or 3 fresh tangerines, peeled, separated into sections, and seeded

1/2 cup canned coconut milk

Fresh lime juice, to taste


Recipe



1. Pare pineapple, halve, and remove tough core from both halves. Cutting lengthwise, slice fruit into long wedges, then cut slices crosswise into bite-sized chunks. Place in a large glass or ceramic bowl.

2. Wash mango well. Holding the mango upright on a cutting board, use a paring knife to cut off large wedges of flesh, avoiding the stringy fibres around the large central pit. Peel the skin away from each wedge; cut fruit into bite-sized chunks. Add to pineapple in bowl.

3. Wash pawpaw well. Split pawpaw lengthwise; scoop out the small black seeds; discard. Slice flesh into wedges, peel, and cut into bite-sized chunks. Add to pineapple and mango in bowl.

4. Peel and slice banana. Add, along with tangerines, to bowl; add coconut milk. Toss gently to combine, taste, and add lime juice, as needed, to adjust the balance of sweet and tart flavours. Serve in a decorative bowl.

Serves 6 to 8.