This tropical inspired mixed fruit platter is made with mango, papaya, grapefruit and pomegranate arils and topped with granola, coconut whipped cream and lime wedges.
I’m into clean-eating and recently I was inspired by a trip to the Dominican Republic (if you’ve never been before, Punta Cana is stunning. I’m talking crystal clear water and perfect weather). Every morning we would eat fresh papaya and mango then drizzle it with a lime wedge, it was heaven. When I started scouring my local store for fresh produce I realized they had ripe papaya and I had to snatch it up to make this gorgeous mixed fruit platter.
This would be an easy and healthy breakfast for the family or a perfect appetizer that lightens up any other appetizers being served. And it’s so good. If you haven’t had papaya before you’re really missing out! Especially with lime. Don’t skip that. And I love that this dish looks so summery and bright.
Now, before we get to the recipe, here is the nutritional content of this beautiful fruit:
- Papaya: Promotes eye health, full of vitamin C, fiber, improves bone health, promotes wound healing.
- Mango: Improves digestion and bone health, contain vitamin A which is great for skin and hair
- Pomegranate: Full of antioxidants, helps with dry skin, boost digestive system, and reduces inflammation.
- Grapefruit: Tons of vitamin C, can lower cholesterol levels, and are high in fiber and antioxidants
- Coconut Cream: Provides great hydration, lowers cholesterol levels, improves digestion, kills off bacteria, and can stave off memory loss!
- Granola: Good source of fiber, vitamins and minerals, and can help lower cholesterol levels.
Pretty awesome, right?
Easy Mixed Fruit Platter
This tropical inspired mixed fruit platter is made with mango, papaya, grapefruit and pomegranate arils and topped with granola, coconut whipped cream and lime wedges.
Ingredients
- 1 papaya
- 1 mango
- 2 grapefruits
- 1 pomegranate
- 1/4 cup granola, store bought or homemade
Coconut Whipping Cream
- 15.5 oz full fat coconut cream (1 can), refrigerate overnight
- 1 tbs powdered sugar (or Stevia)
- 1 tsp vanilla extract
Instructions
- For the papaya, cut off the end, then slice it down the middle lengthwise and scooped out the seeds. Then I simply cut it into sections. Removing the skin is optional, simply peel each section.
- For the mango, cut opposing sides vertically from the middle about 1/4 deep. Cut the interior of the mango in a grid like pattern without cutting the skin and then use a large spoon to detach the mango from the skin.
- For the grapefruit, use a pairing knife to peel and slice the grapefruit into sections.
- For the pomegranate, make an incision around the entire fruit just piercing the skin. Then pull the two halves apart. Fill a large bowl with cold water and, using your fingers, pull the seeds away from the rind. The rind will float to the surface and the seeds will sink making it easy to separate the two.
- Arrange your fruit as you see fit, then sprinkle with granola.
Coconut Whipped Cream
- For the whipping cream, open the chilled can of coconut cream and remove ONLY the cream from the top, leaving the liquid in the can.
- Beat on medium-high until creamy (about 30 seconds).
- Add the vanilla and powdered sugar and continue to beat until soft peaks form (about 1-2 minutes).
- Taste and add more powdered sugar, if needed. Set aside.
Notes
I like to use this homemade granola recipe.
I serve these with whipped coconut cream and lime wedges. So delicious when drizzled over the mango and papaya!
If you prefer, use whipped cream or just skip the cream. It's delicious without too!
These Easy Breakfast Items Next.
