Tropical Fruit Salad with Lime and Mint

A vibrant and refreshing Far North Queensland fruit salad bursting with sweet mango, pawpaw, and pineapple, dressed with zesty lime and fresh mint.

๐Ÿ‡ฆ๐Ÿ‡บAustraliaยท Queensland
Tropical Fruit Salad with Lime and Mint โ€” Queensland, Australia
Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
Easy
Calories
140 kcal

Ingredients

0 of 10 gathered

Servings
4
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Equipment

  • โ€ขChef's knife
  • โ€ขChopping board
  • โ€ขLarge glass mixing bowl
  • โ€ขCitrus juicer
  • โ€ขMicroplane

Nutrition

Per serving, approximate

Calories
140 kcal
fat
1 g
carbs
32 g
fibre
5 g
protein
2 g
calories
140 kcal

Instructions

  1. 1

    Place the diced mango, pawpaw, and pineapple into a large wide serving bowl.

  2. 2

    Add the sliced starfruit and diced dragonfruit to the bowl with the other fruits.

  3. 3

    Whisk the lime juice, lime zest, grated ginger, and sugar in a small cup until dissolved.

  4. 4

    Pour the lime dressing evenly over the prepared fruit.

  5. 5

    Spoon the fresh passionfruit pulp across the top of the fruit mixture.

  6. 6

    Scatter the shredded mint leaves over the bowl.

  7. 7

    Gently fold the ingredients together with a large spoon until evenly coated.

  8. 8

    Chill in the fridge for 20 minutes before serving to allow flavours to meld.

Chef's tips

Select fruit that is ripe and fragrant but still slightly firm so the pieces hold their shape when tossed. Add the fresh mint just before serving to prevent the leaves from bruising and turning black.

Ingredient substitutions

  • yellow pawpaw โ†’ red papaya or sweet rockmelon
  • starfruit โ†’ fresh lychees, peeled and deseeded
  • white dragonfruit โ†’ firm kiwi fruit, peeled and diced

Storage

Store leftovers in a sealed airtight container in the fridge for up to 2 days.

Reheating

This dish is served chilled and should not be reheated.

Common mistakes to avoid

  • โ€ขUsing overripe fruit that turns mushy and creates a puree when stirred.
  • โ€ขDressing the salad hours in advance, which draws out moisture and makes the fruit watery.
  • โ€ขOver-mixing the fruit and crushing the delicate mango and pawpaw cubes.

Serving suggestions

Serve chilled with a scoop of coconut sorbet or vanilla bean ice cream.Spoon over thick natural Greek-style yoghurt for a tropical breakfast bowl.Present in halved coconut shells or pineapple halves for a casual outdoor barbecue.

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