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Mango, Papaya & Pineapple Salad

This fruit salad offers a delightful blend of crunch from the jicama paired with tropical flavors of mango, papaya and pineapple. For optimal flavor, be sure to use fully ripe fruit. Unripe mango can have a slightly bitter flavor—you will know it is ripe when it is fragrant, especially around the stem area, and gives a bit to pressure.

Mango, Papaya & Pineapple Salad


  • 2 T (30 ml) fresh squeezed lime juice
  • 3 T (45 ml) canola or vegetable oil
  • 1 tsp (5 ml) honey
  • 1 tsp (3 g) poppy seeds
  • Salt and freshly ground pepper
  • 1 mango, peeled, pitted and thinly sliced
  • ½ C (65 g) red onion, thinly sliced
  • ½ C (65 g) papaya, peeled and thinly sliced
  • ½ C (65 g) pineapple, peeled and thinly sliced
  • ½ C (65 g) jicama, peeled and thinly sliced
  • 12 limestone or butter lettuce leaves
  • ⅓ C (25 g) shaved coconut, toasted


Whisk together lime juice, oil, honey and poppy seeds; add salt and pepper to taste; set aside. Gently toss mango, onion, papaya, pineapple and jicama; spoon into lettuce leaves. Drizzle with dressing, sprinkle with coconut and serve immediately.

  • Prep time: 15 minutes.
  • Makes 6 servings.