Singaporean Recipe for Tropical Fruit Salad

INGREDIENTS

• 3 pink grapefruit
• 1 large papaya
• 1 can lycee
• 3 tbsp olive oil
• 2 tsp pink peppercorns (lightly crushed)
• pinch of salt

HINT: You may use any tropical fruit of your desire. Options include rambutans, starfruits, longans... whatever you wish. If fresh ones are not available, just use canned ones.

• Cut the zest from the pink grapefruit
• Remove the white pith
• Hold grapefruit over a bowl, drain juice and cut between membranes to remove segments
• Peel the papaya, cut in half and discard seeds
• Cut flesh into thin slices
• Open can of lycee, drain, save about 2 tbsp juice
• Arrange grapefruit segments, papaya slices and lycee on a serving plate
• Mix juice, olive oil, crushed red peppercorns and salt
• Drizzlze over fruit and serve at once.

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