Mango-Papaya Salad – Caribbean Trio #1
This first recipe in my tropical island trio is a simple and delicious fruit salad combo. It’s a refreshing accompaniment to spicy Caribbean jerk (yes, #2 in my trio will be a jerk recipe). What makes this salad unique, other than the fruit, is allspice and ginger in the dressing. Both spices are common throughout the Caribbean, as are many other spices that we typically think of for baked goods — nutmeg, cinnamon etc. Also, you can see in my photos that mangos and papayas vary in color from yellow to orange depending on their country of origin, variety, and ripeness.
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Makes 6 servings
2 Tbsp. Nakano seasoned rice vinegar – 0riginal
1 Tbsp. packed brown sugar
Dash each ground allspice & ginger
1/2 cup sliced celery (1-2 stalks)
1 Tbsp. finely diced red onion
6 leaves Boston or bibb lettuce
Combine seasoned rice vinegar, brown sugar, and generous dashes of allspice and ginger; stir to dissolve sugar. Cut mango and papaya into cubes. Use about 4 cups fruit for this salad. Combine fruit, celery and onion in a medium bowl. Pour dressing over fruit and stir. Serve in individual lettuce cups.
Nutrition information per serving: 60 calories, 0g protein, 15g carb, 0g fat, (0g sat. fat), 0mg chol, 90mg sodium, 2g fiber
Recipe by Rita Held for Nakano. Top photo by Rita; photo below by Suzanne Carreiro