Tropical Fruit Salad with Coconut lime Sauce

butterfly Serves: 6

Written By Eydie Desser


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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 tropical fruits will certainly do the trick.  It’s easy to put together, and can be made in advance. You might even want to have this salad just before bed, as mangoes are known to help you sleep.


For the Salad:
For the Sauce:
  • juice of 2 limes (¼ cup)
  • 2 tablespoons coconut water
  • 2 tablespoons unsweetened coconut flakes
  • 1 teaspoon honey
For the Garnish:
  • small bunch of mint leaves, torn into small pieces


For the Papaya:
  1. Slice the papaya in half, and remove the seeds. 
  2. Slice each half lengthwise into 2 sections.  Place a knife between the skin and the flesh (with skin side down), and slice, separating the flesh from the skin. 
  3. Slice into thin strips.
For the Mango:
  1. To peel the mango, place the mango on a cutting board, small end up, then cut vertically ¼-inch off center (to cut around the large seed), from top to bottom.
  2. Repeat with the other side. 
  3. Using a thin rimmed glass, place the larger end of the mango against the rim of the glass, flesh facing the glass, and press the flesh into the glass separating the skin from the flesh and slide down to the top of the mango.  The flesh falls into the glass. Remove and julienne the mango into thin strips. Repeat with the other side.
For the Kiwi:
  1. Using a sharp knife, slice ¼” off the top and bottom.  Place the kiwi, upright on a cutting board and slice the skin from the flesh from top to bottom.
  2. Slice ¼-inch planks” from top to bottom then julienne, making small sticks.
For the Pomegranate:
  1. Slice the pomegranate in half widthwise (through the “equator).  
  2. Over a large bowl filled with water, 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.  Repeat with the other half.
  3. Remove any pith from the water and strain the seeds through fine mesh strainer 
For the Sauce:

Blend all of the ingredients together in a small blender, or in a measuring cup using a whisk.

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 or on a plate.  Dot with mint leaves, chiffonade (sliced thinly) or torn into small pieces.

butterfly Cook's Notes:
  1. The salad can be refrigerated for up to 3 days. 
  2. Tropical fruit is loaded with antioxidants, vitamins A, C, and K, potassium, magnesium, are calcium rich and promote overall wellness.

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