Tropical fruit salad
Votes: 2
Time: 13 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tropical fruit salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium-ripe avocados
- 2 not too soft papayas
- 3 limes
- 1 small red onion, finely chopped
- 1 teaspoon chopped ginger
- 1 tbsp. crushed red pepper
- 2 tbsp. l. olive oil
- 2 green onions, thinly sliced diagonally (white parts only)
- 1 tbsp. thinly sliced fresh mint leaves
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Peel and pit the avocado and cut the flesh into 10 wedges. Peel and seed the papaya and cut the flesh into 12 wedges.
Squeeze the limes into a non-metal bowl, add the red onion, ginger, and red pepper flakes, and let sit for 5 minutes until the dressing turns slightly pink. Add the olive oil, white parts of the green onions, and mint and toss gently. Season with salt and pepper to taste. Serve immediately.
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