Perfectly matched fruits mingle marvelously in this trio of tropical flavours. My all-time favourite fruit salad, it first arrived on our table a decade ago in Vietnam, where mangoes, pineapples, and bananas are plentiful. There I would also add cubes of fresh guava, which is tough to find on the North American continent. Even with just the three fruits, you are in for a treat.
Simple is beautiful. A few bites of this salad will leave you entirely convinced.
Timing is everything with fresh fruit, and waiting just the right amount of time for each component to ripen properly will ensure delicious results. Also, if you can find the smaller Ataulfo (also called Champagne or Philippine) mangoes, they are the preferred fruit. If you aren’t sure what they look like, my photo of Mango Chicken Curry features several whole mangoes on the side of the plate. Sweeter and juicier than red mangoes, I rarely will buy anything else. Which makes me ever so thankful when I spy my favourite mangoes here in Canada. Thank you, Mexico!
Paradise Fruit Salad
- Fresh mango (Ataulfo if possible), diced
- Fresh pineapple, cored and diced
- Bananas, sliced and halved
- Fresh guava, seeds removed and diced
- Cashews or almonds
- Coconut cream or yogurt
Gently toss fruit together. Stir in add-ins if desired. This salad is best eaten within a few hours of cutting the bananas. Serve cold or at room temperature. Lefttovers, if there are any, will last one day in the refrigerator. Or freeze and use to make smoothies.