Tropical Fruit Salad
Ingredients
1 ripe mango, peeled, pitted, cut into 1-inch cubes
1 ripe papaya, peeled, seeded, cut into 1-inch cubes
1 small ripe pineapple, peeled, cored, cut into 1-inch cubes
3 litchis, peeled, halved
1 1/2 teaspoons fine lime zest
3 passion fruits, halved
1 pint lemon sorbet
1 ripe mango, peeled, pitted, cut into 1-inch cubes
1 ripe red papaya, peeled, seeded, cut into 1-inch cubes
1 small ripe pineapple, peeled, cored, cut into 1-inch cubes
3 lychees, peeled, halved
1 1/2 teaspoons finely grated lime zest
3 passionfruit, halved
500ml lemon sorbet
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The fruit is best prepared just before serving.
Make-Ahead:
The fruit is best prepared just before serving.
In a large bowl, combine the mango, papaya, pineapple, and litchis.
Scoop the flesh of the passion fruit into the fruit mixture. Add 1 teaspoon of lime zest and toss gently to coat.
Spoon the fruit into 6 shallow bowls. Top each with a scoop of sorbet. Sprinkle with the remaining lime zest and serve immediately.
In a large bowl, combine the mango, papaya, pineapple, and lychees.
Scoop the flesh of the passionfruit into the fruit mixture. Add 1 teaspoon of lime zest and toss gently to coat.
Spoon the fruit into 6 shallow bowls. Top each with a scoop of sorbet. Sprinkle with the remaining lime zest and serve immediately.
