Mango-Papaya Salad

Mango and papaya, with crunchy celery and a bit of red onion, makes a refreshing tropical accompaniment to spicy Caribbean jerk. Papayas can vary in color from yellow to pale orange.


2 Tbsp. NAKANO Seasoned Rice Vinegar Original
1 Tbsp. packed brown sugar
Dash ground allspice
Dash ground ginger
1 to 2 mangos
1 papaya
1/2 cup sliced celery (1 or 2 stalks)
1 Tbsp. finely diced red onion
6 Boston or bibb lettuce leaves


Combine seasoned rice vinegar, brown sugar, and a generous dash of both allspice and ginger; stir to dissolve sugar. Cut mango and papaya into cubes. Use about 4 cups fruit for this salad. 

Combine fruit, celery and onion in a medium bowl. Pour dressing over fruit and stir. Serve in individual lettuce cups. 

Makes 6 servings.


Per serving: 60 calories, 0g protein, 15g carb, 0g fat (0g sat. fat), 0mg chol, 90mg sodium, 2g fiber

Mango-Papaya Salad
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