Pineapple Papaya Salad with Dried Apricots
Vicki Butts (lazyme)
From The Vegan Gourmet.
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- 1 medium
- fresh pineapple (about 2 1/2 pounds)
- 1 large
- papaya (about 1 pound)
- 2 medium
- barely ripe bananas
- 1 large
- tart crisp apple (such as granny smith)
- halves dried apricots (about 3 oz), chopped
- 2 Tbsp
- fresh-squeezed orange juice
- 1 Tbsp
- fresh-squeezed lime juice
- 1/4 c
- flaked coconut
1Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
2Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
3Peel the bananas and chop them into small uniform pieces.
4Core the apple and chop it into bite-size pieces.
5Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss.
6Transfer to a pretty serving bowl.
7Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color.
8Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.