Mango, Pineapple and Papaya Salad
- 2 papayas
- 1 mango
- 1/2 small pineapple, about 1 lb.
- Juice of 3 limes
Stand the mango on one of its narrow sides, with the stem end facing you. Position a sharp knife about 1 inch from the stem and cut down the length of the fruit, just missing the large pit. Repeat on the other side of the pit. Remove the peel from each half. Cut the flesh into 1/2-inch cubes. Add to the bowl.
If the leafy top is still on the pineapple half, lay the pineapple half on its side and cut off the top with the sharp knife. Stand the pineapple on its base and cut away the skin in long, vertical strips. Do not try to cut deeply enough to remove the brown "eyes" at the same time or you will remove too much flesh. Lay the pineapple on its side again and cut shallow furrows in the flesh to remove the eyes. Cut the pineapple half in half lengthwise, cut away the fibrous core and cut the flesh into 1/2-inch cubes. Add to the bowl.
Pour the lime juice over the fruit and turn gently to coat. Serve immediately. The salad may also be covered and refrigerated for up to 4 hours before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).