This papaya fruit salad recipe is perfect for spring! It is a preview on what’s to come with the weather and always gets me excited for warmth and sunshine!
Papaya Fruit Salad
Bowl of Sunshine:
We had a little bit of a tease the last few weeks here in Indiana. It got up to 65 and sunshine. My husband and I resumed our lunch hour walks around the lake neighborhood and started thinking of our spring planting planning projects. Around this time of year, I am just so done with the all of the gray. I’m ready for beaches, sunshine, sunglasses and tunes on the radio. I also want all things tropical!! That is where this papaya salad comes in.
I first made this papaya fruit salad as a final project in my nutrition class while in college. We were all assigned a nutrient and had to build a recipe around that nutrient. I had pulled vitamin C and had thoughts of oranges. But while researching potassium, I found out that papaya and kiwi had a higher vitamin C count. So, I decided to make a fruit salad with vitamin C rich fruit and loved the outcome. I don’t exactly remember where I saw the original recipe but I do remember that in those days I had a cooking light subscription. It is possible that I saw a similar recipe in there. What I do remember most was that it had an orange juice and mint dressing that I really enjoyed. Also, I remember on the day I presented my recipe to the class, my bowl of fruit with it’s juices leaked all over the tote bag I was carrying it in (it was such a mess). I was glad that other students tried it and gave positive feedback despite the presentation. I also got an A, so I will chalk that up as a win. LOL.
This is my go-to salad when my husband or I are sick or when we just want to feel like we are on a tropical island somewhere. It’s so good. I also like playing around with different fruit sometimes. Next time I think I will add dragonfruit to make the other colors really pop!
Besides papaya, this recipe includes honeydew, cantaloupe, mangos, kiwi and red raspberries. Then I take a whole orange and squeeze it over the fruit, as well as one full lime and honey or agave. Lastly, I chop up about 9 or 10 mint leaves and sprinkle over everything. I mix up all the fruit, cover and place in the fridge for a couple of hours for all the flavors to meld and then serve. It’s delicious!!
If you like this recipe, try our other fruit salad recipe, called fruit salsa. It’s a great berry salad.Print