Desserts
Tropical Fruit Salad with Pitaya, Mango and Watermelon Magenta pitaya, ripe mango and cold watermelon, with a little lime and honey dressing that sharpens the sweetness. When all the fruit is cut into same-size cubes, every spoonful gets all the flavors together.
⏱ 45 min 🍽 − 4 servings + 🌍 Mediterranean 👩🍳 Afoona
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
👨🍳 Method 1 Halve the pitaya lengthwise, scoop out the flesh with a spoon and cut into 2 cm cubes.
Knife Cutting board
2 Peel the mango, cut the flesh away from the pit and dice to the same size.
Peeler Knife Cutting board
3 Cut the watermelon and apples into same-size cubes.
Knife Cutting board
4 In a small bowl, whisk the lime juice and honey.
Bowl Whisk
5 Gently toss the pitaya, mango, watermelon and apples with the dressing.
Serving bowl
6 Put the bowl in the fridge for 20 minutes, while the fruit soaks up the dressing.
Refrigerator 💡 Chill briefly, no more than two hours: the watermelon starts releasing water and the salad turns watery.
7 Chop the mint leaves just before serving and sprinkle on top.
Knife Cutting board
152 calories
2 g protein
35 g carbs
1 g fat
● protein 5%● carbs 90%● fat 5%
Per serving (325 g), of 4 servings
