How vibrant are these colours! That alone is worth making this luscious fruit salad, but also consider the silky combination of mango, kiwi and papaya with a little chopped mint and freshly squeezed orange juice to kick it up another notch – and you have a real winner dessert. Maybe serve a few cookies or a brownie with it.
I’ve also used this fruit salad as an appetizer served in mini cups. And of course, it’s perfect on any brunch menu. So refreshing! And so easy and quick to make – about 15 minutes and only 5 ingredients. I adapted this recipe from the one I saw in Food TV Magazine by Aaron Sanchez, adding a make-ahead version as well. You’ll want to try it. So good.
Combine fruit in a large bowl and refrigerate covered. When ready to serve, add mint to taste and orange juice.