This Valentine’s day pamper your loved ones with a fresh, seasonal Kumquat Papaya Salad with Honey Citrus Mint Dressing. This fruit salad is not only tasty but a good, healthy option to nourish the body while enjoying something sweet.
Pairing papaya, honey and citrus is a classic combination that we Latinos enjoy for breakfast or as a snack. Papaya is a great fruit option, has many nutritional benefits and is delicious. There are also many kinds of papayas, such as Mexican red and yellow, Maradol, Caribbean and Hawaiian sunrise dwarf papaya, to mention a few. All papaya types have different flavor profiles. My favorites are Mexican red, Maradol and Hawaiian dwarf papayas because are very sweet and less pungent compared against the big yellow papayas.
Kumquats are a small fruit that resembles a small orange. This fruit came from Asia and is cultivated here in Florida. Harvest of kumquats in Pasco county starts in October and ends in February. Kumquats are fragrant and eaten whole, including the peel and the pulp. The peel is pleasant and the flesh and juice are somewhat tart. Kumquats are a good source of Vitamins A and C, phosphorus and potassium. They’re best to be eaten fresh but can be used for making marmalades, syrups and jellies too.
For this kumquat papaya salad, I am complementing it with a honey citrus mint dressing, made with fresh orange juice, raw honey, honeycomb pieces, rice vinegar (which can be replaced with lime juice), and fresh mint.
This salad is a very nice appetizer to open the appetite with a fresh option. You can also serve it as a fruit cup with a side of plain yogurt for a wholesome breakfast. It’s easy to make and ready in few minutes!
Kumquat Papaya Salad with Honey Citrus Mint Dressing
Prep Time: 10 minutes
- ⅓ cup fresh orange juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. raw honey
- 1 Hawaiian dwarf papaya, cubed
- 12 kumquats
- ½ orange, sliced
- 4 leaves mint
- 1 small honeycomb, chopped
- Whisk orange juice, vinegar and honey in small bowl until combined.
- Divide papaya and kumquats among 2 bowls. Drizzle with 2-3 tsp. of dressing. Garnish with orange slice, fresh mint and a piece of honeycomb (optional).