Take your vitamin C in the form of this luscious tropical fruit and you'll replenish potassium and vitamin A, as well. There's a good amount of fibre, too.
2 people made this
1/3 cup apricot nectar
2 tablespoons lime juice
1/4 cup chopped fresh mint
1 large mango (500g), peeled and cut into 2cm chunks
1 cup fresh or canned pineapple wedges
1 large banana, thickly sliced
2 kiwifruit, peeled and cut into 1cm chunks
1 medium pawpaw (500g), peeled and cut into 1cm chunks
Directions Preparation:30min › Ready in:30min
Whisk together the apricot nectar, lime juice and mint in a large bowl. Add the mango, pineapple, banana and kiwifruit, tossing to combine. Refrigerate until serving time.
At serving time, add the pawpaw and toss again. Serve immediately.
Did you know?
Pawpaw leaves and fruit contain papain, an enzyme which breaks down some of the fibres in meat, thus acting as a tenderiser. This is the reason many Pacific Islanders wrap their meat in pawpaw leaves for cooking.