Directions
Preparation:25min  ›  Ready in:25min 

1. Peel and halve the papaya and scoop out the seeds. Slice the fruit crossways and arrange the slices in two rows on a serving platter, or cut into chunks and put in a large serving bowl.
2. Remove the stone and skin from the mango and cut the flesh lengthways into wedges. Arrange the wedges in a row between the papaya slices, or cut them into chunks and add to the serving bowl.
3. Peel the kiwifruit and slice lengthways into wedges or cut into chunks. Scatter them over the slices of mango and papaya.
4. To make the dressing, mix the orange juice with the lime juice. Halve the passionfruit and scoop out the seeds and pulp into the juice mixture. Spoon over the salad and serve immediately. Garnish with strips of lime zest.

Some more ideas…

• Instead of using orange juice, make a lime syrup. Put 2 tablespoons sugar in a small saucepan with 100 ml water and dissolve it over a low heat, then bring to the boil and boil for 2 minutes. Remove from the heat and add the lime juice. Allow the syrup to cool while preparing the fruit.
• In place of the papaya and mango, use a small melon and about 400 g peeled pineapple flesh.

ORANGE, KIWIFRUIT AND STRAWBERRY SALAD
• Peel 2 oranges and cut into segments, holding them over a bowl to catch the juice. Mix the segments with 2 kiwifruit, cut into wedges, and 250 g strawberries (about 1 punnet), halved or sliced if large. Warm the juice from segmenting the oranges – you should have about ⅓ cup (80 ml) – with 2 tablespoons maple syrup or honey until just combined, then cool. Add a handful of freshly torn basil, then drizzle over the fruit.
• Sprinkle the salad with 2 tablespoons toasted shredded coconut.

Health points

• Mango, papaya, kiwifruit and passionfruit are all excellent sources of vitamin C.
• As well as being an excellent source of vitamin C and betacarotene, mango provides useful amounts of vitamin B6.

Each serving provides

GI estimate low.