Make this vibrant tropical fruit salad as a gorgeous, refreshing ending to a meal or as an appetizer served in mini cups. Just 15 minutes prep time.
Servings (change as needed): 6-8
2mangoesI love the smaller Ataulfo mangoes (pictured)
Optional: 2-4 tbsp chopped fresh mint
fresh orange juice (1/2-3/4 cup)(2 large oranges)
DICE FRUIT INTO 1/2 INCH CUBES: Papaya: cut in half, scoop out seeds, cut flesh off skin and dice. Kiwi: Peel with sharp knife, cut in half, cut out white core in middle, dice green flesh. Mango: Slice down lengthwise on both sides of large pit, scoop out flesh with soup spoon and dice.
ASSEMBLE: Combine diced fruit and mint (if using) in a serving bowl. Pour over orange juice and gently mix. Tip: As not everyone likes mint, I just add 1-2 tablespoons into the fruit salad and put the rest on the side for people to sprinkle on their own serving if they like.
Make Ahead: Combine fruit and mint (if using) in a serving bowl. Refrigerate covered. Add juice right before serving. The fruit salad will keep in the fridge for a day or so.