Tropical Fruit Salad with Pecans
A rich source of vitamin C and several B vitamins, papayas are available year round in many supermarkets. Canned litchis can be found in the canned fruit section, or at ethnic supermarkets.
Preparation time: 10–15 minutes
INGREDIENTS | SERVES 4
- 2 papayas
- ¼ cup tropical fruit punch
- 1 teaspoon granulated sugar
- 1 cup drained canned pineapple chunks
- 1 cup drained canned litchis
- 2 bananas, peeled, thinly sliced
- ½ cup pecan pieces
Cut the papayas in half and use a spoon to remove the seeds. Remove the peel from each half of the papaya with a paring knife.
Lay the papayas flat, scooped side downward, and cut crosswise into thin strips.
In a small bowl, stir together the fruit punch and sugar.
Combine the fruit in a large salad bowl.
Sprinkle the juice over the top and toss gently. Garnish with the pecans
Serve immediately, or cover and chill until ready to serve.
How to Pick a Papaya
When choosing a papaya, look for one that is neither too firm nor too soft, but yields to gentle pressure. The skin should be smooth and firm, and the color mainly yellow. Avoid papayas that have a wrinkled skin or a strong smell.
