Papaya Mint Dressing Over Fruit Salad Recipe

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch how to make this recipe. Level: Easy Yield: 2 cups

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 248
Total Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 22 g
Dietary Fiber: 3 g
Sugar: 18 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 14 mg

Ingredients

1 papaya, peeled, seeded and cut into chunks
3/4 cup canned papaya nectar
2 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon sugar
1/3 cup olive oil
Assorted fresh fruit, sliced
1 bunch mint, chopped fine (reserve some whole leaves for garnish)

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Instructions

Using a blender, mix together the papaya chunks, papaya nectar, rice wine vinegar, fresh minced ginger, and sugar until the mixture becomes completely smooth and creamy. Keep the blender running and gradually add the olive oil in a thin, continuous stream until it's fully blended and emulsified.
Transfer the dressing to a bowl, gently fold in the finely chopped mint, cover, and chill in the refrigerator until you're ready to serve.
Drizzle the chilled dressing generously over sliced assorted fresh fruits, then finish with whole mint leaves as a garnish for added freshness and appeal.

This delightful Papaya Mint Dressing transforms a simple fruit salad into a refreshing tropical treat, blending the natural sweetness of ripe papaya with zesty ginger and vibrant mint notes. Created by renowned chefs Mary Sue Milliken and Susan Feniger, known for their innovative Border Grill cuisine, this easy recipe yields about 2 cups of dressingperfect for serving 4 people as a light side or dessert. Imagine dazzling your guests at summer gatherings, potlucks, or brunches with these bright, healthy flavors that come together effortlessly.

The dressing's creamy texture comes from blending fresh papaya chunks with canned papaya nectar for subtle tropical depth. Rice wine vinegar adds gentle tang, minced fresh ginger brings a warm spicy kick to balance the sugar, and olive oil emulsifies it all into a silky consistency that clings beautifully to fruits like mango, melon, berries, kiwi, or dragon fruit. Finely chopped mint infuses herbaceous freshness, while whole leaves make an eye-catching garnish that boosts taste and presentation.

Nutritionally, each serving delivers a modest profile with healthy monounsaturated fats from olive oil, naturally occurring sugars from fruits, and low sodiumideal for vegan, gluten-free diets, or a keto tweak by cutting sugar. Dive in: Peel, seed, and chunk one ripe papaya, then blend with nectar, vinegar, ginger, and sugar until velvety. Stream in oil for a stable emulsion, stir in mint, chill to meld flavors, and pour over seasonal fruits like pineapple, strawberries, oranges, blueberries, or starfruit just before serving. The result? A symphony of soft fruits, silky dressing, and mint's cool crunch.

Chefs Milliken and Feniger, fusion pioneers at Border Grill, elevate everyday fruit with fresh, bold simplicityperfect alongside grilled meats, tacos, or solo. Amp it up with lime, toasted nuts, or passion fruit pulp. Prep in under 15 minutes, store leftovers up to 3 days in the fridge (whisk if thickened), and serve chilled for peak refreshment. Your table deserves this vibrant, crowd-pleasing starget blending and inspire your next meal!