- 1/2 papaya, peeled and cut into chunks
- 3 kiwi, peeled, halved lengthwise and sliced
- 1 ripe cherimoya
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- 1 teaspoon grated fresh ginger
- 1 tablespoon orange juice
- 1/2 teaspoon pure vanilla extract
- 1/2 ripe pineapple, peeled and cut into chunks
Halve cherimoya lengthwise and use a spoon to scoop flesh out of skin; set flesh aside. Using the spoon, scrape out juicy pulp that clings to skin and transfer it to the bowl. Mash with a fork to combine pulp with dressing.
Hold one of the peeled cherimoya halves, rounded-side up, in your palm. Using a paring knife, carefully carve away flesh in chunks and transfer to the bowl. As you encounter seeds, remove them with the tip of the knife and discard. Repeat with remaining half.
Add kiwi, papaya and pineapple to the bowl, toss well to coat and serve. Alternatively, cover and refrigerate until ready to serve or up to 2 days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.