- Yield: 6 servings
- Prep Time: 30 minutes
Instead of pulling out the skillet, grab the wok. A little oil and a little ginger, then toss in some tropical fruit and you've got a fruit cup to remember. The trick to stir-fry is to remember to add a touch of cumin and coriander just before the last stir. Any fruit could work; here's a list of what's in the dish pictured.
- 1/2 Caribbean Red® papaya
- 1 SlimCado® avocado
- 1 Florida red guava
- 1 Florida starfruit
- 2 tbs olive oil
- 1" fresh ginger
- 1 passionfruit
- 1/4 cup slivered almonds
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 cup Oat Bran squares cereal
Cut open a Caribbean Red papaya, discard the seeds, peel and chop into small pieces. Put aside. Wrap and refrigerate the remaining papaya for another dish.
Cut open a SlimCado avocado. Discard the seed and scoop out. Slice into strips. Put aside.
Peel a red guava. Slice vertically and scoop out any seeds. Cut into strips.
Slice a Florida starfruit into star shapes. Poke out seeds, if desired.
In a wok over medium-high heat, heat the olive oil. Peel the ginger; grate using a ceramic grater into the wok. Stir to combine.
Add the tropical fruit. Stir to combine.
Cut open the passionfruit. Scoop out the insides into the wok. Stir to combine.
Stir-fry for about 5 minutes. Add the almonds, cumin and coriander. Stir to combine. Stir-fry for another 2 to 3 minutes.
Garnish with Oat Bran squares and serve immediately.