Nothing But Juicy Tropical Fruit Salad from Borne Appétit

My Bariatric Life Health Guide

    Nothing But Juicy Tropical Fruit Salad from Borne Appétit


    I love tropical fruit. Ripe fruit is naturally sweet and needs no added sweeteners. So I don’t know why so many fruit salad recipes call for the addition of sugar, honey, agave, etc. I guess it is a symptom of America’s sugar addiction. 


    We eat and drink 22 teaspoons - or almost half a cup - of added sugar each day! That’s far more than the American Heart Association recommends, which is 6 teaspoons per day for women and 9 for men. And our sweets add up: Americans basically consume their weight - about 142 pounds - in sugar in just one year.

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    Added sugars include all kinds of sugars and syrups, including honey and agave and real maple syrup that although natural and vastly superior to table sugar and high fructose corn syrup, are still sugars that give you extra calories. So the next time you make a fruit salad, skip the added sweeteners and use nothing but very ripe and juicy, naturally sweet fruit.

    Most grocers sell fruit that is underripe because ripe fruit becomes bruised in shipping. It has a shorter shelf life, as well, giving the grocer less time to sell it. Underripe fruit can take a good week to ripen in your refrigerator, or a few days when placed in a brown paper bag on your countertop. Farmer’s markets and ethnic grocers tend to carry produce that's a little more “of the moment” than the major supermarket chains.

    I purchased my fruits for this salad from an international market and allowed them to become very soft in the fridge for about a week or so. When my husband and I prepared the fruits, they were so ripe that juice flowed over our hands as we cut into them. The aroma was heady and the flesh soft. That is what ripe looks like. The flavor is incredible. You won’t need added sweeteners when you use ripe fruit and my recipe below. Please give it a try!


    Nothing But Juicy Tropical Fruit Salad from Borne Appétit




    1 papaya

    1 honeydew

    1 cantaloupe


    Shredded coconut

    Slivered honey roasted almonds 




    Cutting board

    Serving or storage bowl



    1. Choose very ripe fruit or allow less ripened fruit to mature in the refrigerator for a week or so, or in a brown paper bag on the countertop for a few days. 
    2. Peel, seed, and cut fruit into large bite-sized pieces and place in a serving bowl or storage container. Be sure to save as much of the natural juices as possible and add to the fruit salad.
    3. After dishing up individual servings of the fruit salad, top with shredded coconut and slivered almonds. Do not add the toppings to the salad until it is to be eaten; otherwise the toppings will become soggy.

    Living life well-fed,

    My Bariatric Life


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Published On: July 13, 2014