FreeFree recipe · Fruit Salads to Sell
Tropical Fruit Salad Cups
Juicy mango, pineapple, papaya and melon in bright, ready-to-go portions.
- Yield
- 10 cups of 300 ml
- Prep
- 30 min
- Resting / chilling
- 1 h
- Total time
- 1 h 30 min
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Ingredients
- 800 g ripe but firm mango, diced
- 800 g pineapple, diced
- 650 g papaya (mamão formosa), diced
- 650 g melon, diced
- 60 ml fresh lime juice
Method
- Dice the mango into roughly 1.5 cm pieces.
- Dice the pineapple, papaya and melon to the same size.
- Gently toss the fruit in a clean, chilled bowl.
- Add the lime juice and divide into 10 clean, lidded 300 ml cups.
- Refrigerate immediately for 60 minutes.
You'll need
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Presentation
Alternate mango and pineapple with papaya and melon; finish with mango on top and close the lids.
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 required and dry fruit up to 12 hours ahead under refrigeration. Cut all fruit on assembly day and keep separate until mixing.
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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