Mango, Papaya and Pomegranate Fruit Salad

Written by Eydie Desser

It’s the New Year and one of my goals is to reset my body and help you reset yours after the irresistible abundance of holiday fare.  This means it’s time to eat lots of fruit, lots of salads, and lots of raw foods to flood the body with revitalizing nourishment. This salad and these winter time fruits will certainly do the trick.  Easy to put together, you can make this salad in advance and enjoy it for at least 3 days hence! You might even want to have this salad just before bed, as Mangoes are known to help you sleep.


  • 1 papaya
  • 2 mangoes (see my video on best way to peel a mango)
  • 1 pomegranate, seeded (you can find the arils ready to go in some stores)
  • Juice of 2 limes
  • 2 TB honey
  • Handful of mint leaves


1- For the Papaya:  cut the papaya in half, and remove the seeds.  Then slice each half lengthwise into 3 sections.  Place a knife between the skin and the flesh (with skin side down), and slice of flesh.  Then slice each piece in half widthwise. Now julienne (slice into very thin slices) each section.

2- For the Mango:  Peel the mango. Take each peeled half, place on a cutting board, then with a knife slice through the center, lengthwise, parallel to cutting board, slicing the mango in half.  Now, julienne the mango into thin strips.

3- For the Pomegranate:  I find the easiest way to seed a pomegranate is to cut the pomegranate in half widthwise (through the “equatorI”).  Then over a large bowl, place pomegranate half, seed side down in your hand. With the other hand, using a wooden spoon, tap, tap, tap the outside of the pomegranate and the seeds will fall through your hands into the bowl.  This will take about 30 seconds to get all the seeds out. Repeat with other half.

4- For the Dressing:  in a small bowl, place the lime juice and honey and stir to combine.

5- Make the Salad:  Place all of the prepared fruit in a bowl and pour the dressing over it.  

To Serve:

Arrange the beautifully sliced fruit in bowls are on a plate.  Dot with mint leaves, chiffonade (sliced thinly) or torn into small pieces.

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