FreeFree recipe · Fruit Salads to Sell
Fruit Salad with Passion Fruit Sauce
Tropical fruit topped with a fresh, tangy passion fruit sauce.
- Yield
- 10 cups of 300 ml
- Prep
- 30 min
- Resting / chilling
- 1 h
- Total time
- 1 h 30 min
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Ingredients
- 750 g ripe but firm mango, diced
- 750 g pineapple, diced
- 650 g papaya (mamão formosa), diced
- 650 g melon, diced
- 240 g fresh passion fruit pulp with seeds
- 100 ml fresh orange juice
Method
- Dice the mango and pineapple into roughly 1.5 cm pieces.
- Dice the papaya and melon to the same size.
- Mix the passion fruit pulp and orange juice in a clean bowl.
- Divide the fruit among 10 clean 300 ml cups.
- Spoon over the chilled passion fruit sauce and fit lids.
- Refrigerate immediately for 60 minutes.
You'll need
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Presentation
Alternate all four fruits and finish with visible golden sauce on top; use a clear lid.
Suggested pairing
An individually wrapped spoon.
Storage
Keep in lidded cups refrigerated at 4 °C (39 °F) or below for up to 24 hours after preparation. Transport chilled; discard if the cold chain is broken.
Make ahead
Wash, sanitize as locally required and dry fruit up to 12 hours ahead under refrigeration. Cut on the same day; make and chill the sauce up to 4 hours ahead and add while assembling.
Food safety
Wash fruit under running water and sanitize as directed by your local food safety authority. Use clean hands, cutting board and knife. Keep chilled; do not leave out for over 2 hours (1 hour above 32 °C (90 °F)). No milk, nuts or gluten ingredients; check for cross-contact.
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