Mango and Papaya Salad

Tropical fruit flavors combine in this refreshing dessert.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Fruit

Salad

No-Cook

Ingredients

one 1 in (2.5 cm) piece ginger in syrup, cut into thin strips		1 pomegranate, seeds only
2 tbsp syrup from ginger		1 large ripe mango
2 tbsp sugar		1 large ripe papaya
grated zest of 1 grated zest of 1 lime		1 small melon such as Ogen or Charentais
2 tbsp fresh lime juice		lime wedges, to serve

directions

Prep: 15 min Total:

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1
Combine the ginger, ginger syrup, sugar, and 1/2 cup of water in a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5–6 minutes until slightly reduced. Remove from the heat, stir in the lime zest and juice and the pomegranate seeds. Let cool.
2
Peel the mangoes. Use a sharp knife to cut the flesh away from the stones. Slice the mango and arrange the slices on a plate. Halve, seed, and peel the papaya. Cut into wedges and arrange on the mango. Halve and seed the melon. Cut the melon flesh into bite-sized chunks. Add to the mango and papaya.
3
Spoon the ginger dressing over the fruit. Serve with lime wedges.

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Mango and Papaya Salad

Ingredients

directions