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In a large bowl, whisk together lime juice, orange juice, honey, ginger, poppy seeds and vanilla. Set aside.
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.