One evening in Hawaii we had dinner at our hosts’ house. It was the sort of throw-together meal we all need now and then, using all that stuff a kitchen has that magically turns from “new produce from the farmer’s market” to “produce on its deathbed” in a matter of milliseconds, it seems. I envisioned a sort of combination between salsa, guacamole, and fruit salad for our salmon burgers, starring fresh mango and papaya and the giant avocado John had found on a bike ride a few days earlier. I had this image of a light, zippy salad, but their rental didn’t come equipped with the condiments I was looking for, so we ended up dressing it with juice from these tiny orange-skinned limes they bought at the Hanapepe farmer’s market and a little sriracha. It was better than it sounds.
But yesterday morning I made the version I’d imagined, with inferior fruit but plenty of fresh cilantro, sea salt, and black pepper. We piled it onto huevos rancheros and ate the leftovers straight from the bowl.
Recipe for Hawaiian Fruit Salad
Recipe 49 of 365
This is delicious as is (at any time of day), but would also be great for chips (in which case finely chopping the fruit would be best) or grilled fish. Add a squirt of sriracha, if you’d like.
TIME: 15 minutes
MAKES: 4 servings
1 large avocado
1 large mango
1 small papaya
1 packed tablespoon finely chopped fresh cilantro
Juice of 1 large lime
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
Peel, pit, and chop all the fruit. Place it in a mixing bowl, stir in the cilantro, lime juice, and olive oil, and season to taste with salt and pepper. Serve immediately.