Yes, you could run to your local supermarket and buy an already prepared Tropical Fruit Salad Platter.
Instead, go the extra mile and make your own. You get to pick the fruits, not the college kid who makes them at the store.
Sriracha or chili flakes will give this mid-century menu staple a more modern twist, wouldn’t you agree?
Tropical Fruit Salad Platter
- 1 papaya sliced, seeds reserved
- 2-3 kiwi fruit sliced in rounds
- 1 1/2 cups cherries
- 2 bananas sliced diagonally
- 1 1/2 cups strawberries
- Papaya Seed Dressing
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1 egg
- 3/4 cup white wine vinegar
- 1 1/2 cups salad oil
- 1 tablespoon green onion chopped
- 3 tablespoons papaya seeds
Arrange fruit around the edges of the serving platter.
Prepare the dressing. Pour into small serving bowl and plate in center of platter.
Serve fruit with dressing spooned over individual portions.
Place sugar, salt, mustard, egg, and vinegar in blender container or the container of a food processor fitted with a steel blade.
Turn blender or processor on and very slowly add the oil, blending until a thick dressing forms.
Add the onion and papapya seeds. Mix to blend – do not process to puree, as dressing is more attractive with onion and seeds still visible. Store leftover dressing in refrigerator. Makes 3 cups dressing.