Tropical Fruit Salad

Tropical Fruit Salad Recipe with Mangoes, Papayas, Guavas, and More | Fromage Blanc and Slivered Almonds

| Servings: 6

Introduction

Tropical Fruit Salad is a refreshing and colorful dish that combines a variety of fruits to create a delicious and healthy treat. This salad is perfect for a light and nutritious snack or as a side dish for a summer barbecue.

History

The origins of Tropical Fruit Salad can be traced back to tropical regions where a variety of fruits are abundant and readily available. This dish has been enjoyed for generations as a way to showcase the natural sweetness and flavors of tropical fruits.

Ingredients

2 large ripe mangoes, peeled and chopped
2 ripe papayas, peeled and chopped
3 ripe guavas, canned if fresh is not available, halved and scooped into chunks
8 red grapes, preferably seedless, halved
8 white grapes, preferably seedless, halved
1 small pineapple, peeled and cut into chunks
2 bananas, peeled and sliced
1 red apple, peeled and cut into chunks
2 fresh figs, quartered
2 kiwis, peeled and sliced
1 tbsp confectioners' sugar
0.5 cup slivered almonds, toasted
1 cup low-fat fromage blanc or plain low-fat yogurt

How to prepare

In a large serving bowl, combine the fruit and toss gently to mix.
Sprinkle the salad with confectioners' sugar and almonds.
Serve the salad with fromage blanc, if desired.

Variations

Add a drizzle of honey or a sprinkle of cinnamon for extra flavor.
Mix in some shredded coconut for a tropical twist.
Top the salad with a dollop of whipped cream or coconut cream for a decadent touch.

Cooking Tips & Tricks

Use ripe fruits for the best flavor and sweetness.

- Feel free to customize the fruits in this salad based on your preferences and what is in season.

- To prevent the fruits from browning, toss them in a bit of lemon juice before combining them in the salad.

- Toasting the almonds adds a nice crunch and depth of flavor to the salad.

Serving Suggestions

Serve this Tropical Fruit Salad as a light and refreshing dessert or as a side dish for grilled meats or seafood.

Cooking Techniques

To toast the almonds, simply place them in a dry skillet over medium heat and cook, stirring occasionally, until they are golden brown and fragrant.

- Use a sharp knife to peel and chop the fruits with ease.

Ingredient Substitutions

Feel free to swap out any of the fruits in this recipe for your favorites or what is in season.

- Substitute the slivered almonds with chopped walnuts or pecans.

Make Ahead Tips

This Tropical Fruit Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wait to add the almonds and confectioners' sugar until ready to serve.

Presentation Ideas

Serve this colorful and vibrant Tropical Fruit Salad in a large glass bowl or individual serving dishes for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, fish, or shrimp. It also makes a great accompaniment to a tropical-themed meal.

Storage and Reheating Instructions

Store any leftovers of this Tropical Fruit Salad in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This Tropical Fruit Salad is rich in essential vitamins and minerals, including Vitamin C, Vitamin A, Potassium, and Fiber.

Alergens

This recipe contains tree nuts (almonds) and dairy (yogurt).

Summary

Tropical Fruit Salad is a nutrient-dense dish that provides a good source of carbohydrates, healthy fats, proteins, vitamins, and minerals.

Summary

Tropical Fruit Salad is a delicious and nutritious dish that showcases the natural sweetness and flavors of a variety of tropical fruits. This colorful and refreshing salad is perfect for any occasion and is sure to be a hit with family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day, and I was visiting my friend Maria, who lived in a small village tucked away in the mountains of Italy. Maria was an incredible cook, and she had prepared a feast for us that day. As we sat down to eat, she brought out a large bowl filled with vibrant colors and an intoxicating aroma. It was her famous Tropical Fruit Salad.

I had never seen anything like it before. The bowl was overflowing with pineapple, mango, papaya, and kiwi, all glistening with a light honey glaze. The sight of it made my mouth water, and I couldn't wait to take a bite. As soon as I did, I was hooked. The combination of sweet and tangy flavors was unlike anything I had ever tasted.

I begged Maria to share the recipe with me, and she graciously agreed. She explained that the key to the salad was using the ripest, juiciest fruits available. She also stressed the importance of balancing the sweetness of the honey with a touch of lemon juice to add a bit of tartness.

Over the years, I made Maria's Tropical Fruit Salad countless times, always receiving rave reviews from family and friends. It became a staple at our summer gatherings, a refreshing and light dessert that was perfect for the warm weather.

As much as I loved Maria's recipe, I couldn't resist putting my own twist on it. I started experimenting with different combinations of fruits, adding in strawberries, blueberries, and even a handful of toasted coconut for some extra crunch. Each version was a hit, and I quickly became known as the "Tropical Fruit Salad Queen" among my loved ones.

One day, while shopping at a local farmer's market, I stumbled upon a new fruit that I had never seen before. It was a bright orange color, with a rough, bumpy skin. The vendor told me it was a prickly pear, a fruit native to Mexico. Intrigued, I bought a few and decided to incorporate them into my Tropical Fruit Salad.

I carefully peeled and diced the prickly pears, being mindful of the tiny, hair-like spines that covered the skin. I added them to the bowl with the other fruits, along with a squeeze of lime juice and a sprinkle of chili powder for a bit of heat.

The resulting salad was a revelation. The prickly pears added a unique flavor and texture that elevated the dish to a whole new level. It was a perfect blend of sweet, tangy, and spicy, a symphony of flavors that danced on the palate.

As I continued to experiment with different fruits and flavors, my Tropical Fruit Salad became more and more elaborate. I started adding fresh herbs like mint and basil for a pop of freshness, and a splash of rum for a boozy kick. Sometimes I would even throw in a handful of toasted almonds or pecans for some extra crunch.

Each time I made the salad, I felt a sense of joy and satisfaction. It was a labor of love, a creation that brought people together and sparked joy in their hearts. I shared the recipe with anyone who asked, passing on the tradition of Maria's Tropical Fruit Salad to a new generation.

Years passed, and I continued to make the salad for every special occasion. It became a symbol of celebration, a dish that brought back fond memories of lazy summer days and joyful gatherings. I knew that as long as I had my Tropical Fruit Salad, I would always have a piece of my heart to share with others.

And so, I will continue to make this beloved recipe for as long as I am able. It is a testament to the power of food to connect us, to bring us together in a shared love of flavors and memories. And as I sit down to enjoy a bowl of Tropical Fruit Salad, surrounded by loved ones and laughter, I am grateful for the simple joys that life has to offer.