- Yield: 9 servings
- Prep Time: 20 minutes
Starfruit and Solo Papaya Exotica
A favorite in Southeast Asia, this combination of tropical flavors is unique and loved by all who try it. If you see an unfamiliar tropical fruit, check the helpful "how-tos" attached/ "how-to" links to show how to prepare it.
- 4 oz. cream of coconut (look for it in the margarita section of your store)
- 3 tbs tahini
- 1 tsp almond extract
- 1 tsp curry powder
- 1 cup reduced-fat sour cream
- 2 Florida starfruit
- 1 Brooks Solo papaya
- 2 Passionfruit
- 1 Uniq Fruit
- 1 pint blueberries
- 1 pint raspberries
In a medium bowl, combine the coconut cream, tahini, almond extract, curry powder and sour cream.
Slice the starfruit into thin slices. Poke out any seeds with a knife. Place in a large bowl.
Chop a Solo papaya into 1/2" pieces. Add to the large bowl.
Scoop out the flesh of the passion fruit (optionally use the juice only).
Peel the Uniq Fruit, take off as much of the white covering as possible. Pull into sections and cut into medium-sized pieces.
Add the remaining fruit to the large bowl. Add the sour cream mixture and gently toss.
Cover and refrigerate at least 2 hours.
Toss before serving. This salad is versatile enough to top lettuce or angel food cake.