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Course: Sides & Salads
Keyword: Fruit, tropical

Tahitian Fruit Salad

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 8 servings
For those who love fruit and creamy goodness but want to pass on the coconut and yes...the marshmallows, we offer this slightly more tropical take on ambrosia. And no, you should not skip the papaya seeds.
Photo by Lynne Calamia
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  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups papaya, cut in 1/2-inch chunks, seeds reserved
  • 1 1/2 cups pineapple, cut in 1/2-inch chunks
  • 1 1/2 cups mango, cut in 1/2-inch chunks
  • 1 1/2 cups kiwi, cut in 1/2-inch chunks
  • 8 ounces fresh cherries, pitted and cut in half (about 20 cherries)
  • 8 ounces green grapes, cut in half (about 40 grapes)
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lime juice
  • pinch kosher salt
  • toasted coconut chips, for serving
  • roasted, salted macadamia nuts, for serving
  • toasted papaya seeds, for serving (see note)

Specialized Hardware

Stand mixer with whisk attachment
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 8 servings

Procedure

  • Add the heavy cream, sour cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until you see soft peaks form, 3-4 minutes. Remove to a bowl and chill in the refrigerator until ready to serve.
  • Place the papaya, pineapple, mango, kiwi, cherries, and grapes in a large bowl. Add the honey, lime juice, and salt and stir gently with a rubber spatula to thoroughly combine. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • To serve, place the desired amount of fruit in a bowl and top generously with some of the whipped cream, toasted coconut chips, and macadamia nuts, and toasted papaya seeds.
Note: To make the toasted papaya seeds: Cut open a papaya and scoop out the seeds. Place a handful of said seeds on a kitchen towel. Fold the towel over to cover the seeds and rub vigorously with your hands until the sticky membrane has slipped off. It's ok if some of it remains, just get them as dry as possible. They should look like tiny black peppercorns. Heat an 8-inch skillet over medium heat for 1 minute. Add the seeds and toast, shaking the pan frequently, until they begin to pop, about 2 minutes. Remove to a plate and season generously with salt. Delicious.
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