Chili Passionfruit SaladRecipe By: Adeline Waugh
Try this Chili Passionfruit Salad recipe from the new cookbook, Vibrant & Pure.
Fruit salad is a beloved classic, but it’s even better with a spicy kick. There’s just something about the juxtaposition of spicy and sweet that makes my taste buds happy — not to mention that the capsaicin in the chili revs up your metabolism. In Miami, most tropical fruits are available year-round, but if any of the fruits are not in season or available near you, simply substitute your favorite seasonal fruits.
- 1 mandarin, peeled and sliced
- 1 blood orange, peeled and sliced
- 1 cup diced papaya (about ½ Caribbean papaya)
- 1 dragon fruit, diced
- 1 ripe peach or nectarine, sliced
- 2 fresh passionfruits, halved and scooped out (see Tip)
- 1/4 cup thinly sliced fresh mint leaves
- 1/2 tsp Aleppo pepper
- Juice of 1/2 orange (about 1 tbsp)
- In a medium bowl, combine the mandarin, blood orange, papaya, dragon fruit, peach, passionfruit pulp, mint leaves, Aleppo pepper and orange juice. Let the fruit marinate in the fridge for at least 10 minutes to allow the flavors to blend.
- Store in an airtight container in the refrigerator for up to 3 days. Best served chilled.
Tip: To access the passionfruit pulp, simply cut the passionfruit in half and scoop out the yellow/orange flesh, seeds and juice. If you don’t have any Aleppo pepper on hand, substitute with crushed red pepper flakes.