Raw Tropical Fruit Salad with Papaya and Pomegranate

by Edward Daniel

Recipe: Raw Tropical Fruit Salad with Papaya and Pomegranate
Prep time
Total time
I made this breakfast salad for Christmas. It is wholesome, nourishing and perfect way to start the day following some meditation. The flaxseeds ensure you get a good start of Omega 3 to the day ahead. This salad also makes a great starter or dessert – get the appetite going.
Recipe type: Breakfast, Starter, Dessert
Cuisine: #Vegan #Raw #Paleo #Paleovegan
Serves: 6
  • 1 papaya
  • 1 pomegranate
  • 1 pineapple
  • 2tbs flaxseeds, grounded
  • 25g coconut flakes
  • 1 lime
  1. Peel the skin off the papaya. Cut in two and remove the black seeds. Cut into small chunks around 1cm each.
  2. With a sharp knife top and tail the pineapple. Remove the thorny skin. The cut the sides leaving the core, which should be tossed aside. Cut the sweet parts of the pineapple into chunks.
  3. Remove the pomegranate seeds by topping and tailing the pomegranate. Remove the seeds with hand.
  4. Place the papaya, pineapple and pomegranate in a large serving dish.
  5. Garnish with the ground flaxseeds and coconut flakes. Drizzle with lime juice.
  6. Serve at room temperature.
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• High in dietary fiber
• Very high in manganese
• High in vitamin A
• Very high in vitamin B6
• Very high in vitamin C
Bad points
• Very high in sugar
Nutrition Information
Serving size: 149g Calories: 97 Fat: 2.4g Saturated fat: 1.4g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 19.7g Sugar: 13.5g Sodium: 7mg Fiber: 3.2g Protein: 1.4g Cholesterol: 0






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