Ingredients:
1 large papaya
2 mangoes
1 large pineapple (fresh, or a tin of pineapple chunks)
2 large bananas
Procedure:
Cut the papaya in half and scoop out the seeds. Peel the halves. Cut the flesh into 2.5-cm pieces and place into a large serving bowl.
Peel the mangoes. Slice as much of the flesh off the stone as possible, catching any juices. Cut the flesh into 2.5-cm pieces. Add the pieces and the juice to the bowl.
Using a sturdy, sharp knife, cut the top and bottom off the pineapple. Working from top to bottom, slice off the dark, prickly outside skin. Cut out any remaining 'eyes' or dark spots. Cut the pineapple lengthways into quarters. Cut each quarter lengthways again to remove the tough inner core. Cut the pineapple into 2.5-cm squares, again keeping the juices. Add the pineapple and its juice to the other fruits. Mix well, cover, and refrigerate until the fruit is well chilled (about 30 minutes).
Just before serving, peel the bananas and cut them into 2-cm slices. Add to the bowl, mix well and serve.
* You can make this salad up to 4 hours before you serve it. Cover the bowl with cling film and refrigerate. However, add the bananas just before serving, or they will turn brown. To vary the recipe, you can also use fruit such as guava, melon, orange, peach, pear and tangerine.
Serves 8
Way back when I took culinary arts in college, I created various types of dish from any book I found online (2004-2009). Those info is well written in my cookbook that I kept safely in my province for future use to open a restaurant business. Since the pandemic hit in 2020, I doubt about opening one and pursue a different business that can sustain even amongst the difficult times will hit, it won't be affected. So now, my treasured information about recipes, I will share it here.