- Yield: 6 servings
- Prep Time: 30 minutes
Mojito fruit salad
Perfect touch for a family dinner on the deck, because it's non-alcoholic. However, if it's only adults, feel free to add some rum, as noted.
If you or your diners are new to fresh coconut, slice off a semi-circle of fresh coconut before shredding. Add as a garnish to your dish; the fresh coconut not only will be enjoyed by itself but will also highlight the fact that there's fresh coconut in the salad. Once you've had fresh, it's hard to go back to processed shredded coconut.
- 1/2 Groovy Coconut
- 1/2 Caribbean Red® papaya
- 1 passionfruit
- 1/4 cup mint leaves
- 1 lime
- 2 tbs honey
- optional 1 oz. rum
- 1 small Florida starfruit
- 3 cups spring mix lettuce
Open a Groovy Coconut and exact the white insides.
Slice 4 thin semi-circles for garnish. Cut the remaining coconut into large pieces and add to a food processor. Pulse until shredded. Add approximately 1/3 of the shredded coconut to a large bowl. Place the remaining portion in a freezer-proof bag and freeze for other recipes.
Cut open a Caribbean Red papaya, and chop into small pieces. Add half the chopped pieces to the large bowl, reserve the other half for breakfast or a snack. For an easy way to chop a papaya...
Slice the passionfruit in half and scoop out the insides into the large bowl.
Chop the mint leaves and add to the large bowl.
Add the juice of 1 lime and the honey to a small bowl. Stir to combine. Add rum, if desired.
Add the lime mixture to the large bowl. Toss gently to combine.
Refrigerate 2 hours.
Trim the ribs of the starfruit with a veggie peeler. Slice into 6 star shapes, discarding the ends. Put aside.
Toss the papaya mixture gently. Divide the lettuce between individual serving plates. Top with papaya mixture. Garnish with the coconut semi-circle and a slice of starfruit.