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Mango, Pineapple & Papaya Salad

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“In ‘Williams-Sonoma: Salad of the Day’”

Ingredients Nutrition


  1. Peel the papaya, cut them in half, and scoop out and discard the seeds.
  2. Cut the flesh into ½ inch cubes and place in a bowl.
  3. Peel the mango.
  4. Stand the fruit, stem end up with a narrow side toward you.
  5. Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
  6. Repeat on the other side of the pit.
  7. Cut the flesh into ½ inch cubes.
  8. Add to the bowl.
  9. Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
  10. Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
  11. Add to the bowl.
  12. Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
  13. The salad may be covered and refrigerated for up to 4 hours before serving.

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