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Papaya Fruit Salad With Lemongrass Dressing

Papaya Fruit Salad with Lemongrass Dressing

Papaya is rich in papain, an enzyme that helps digest proteins. This enzyme is especially concentrated when the fruit is unripe. Pineapple also contains bromelain (in the core) which is a similar enzyme for digesting proteins.

By using apple juice as the main sweetener means that the syrup is relatively low in sugar. Lemongrass adds a refreshing citrus taste and fragrance.


  • 250mls apple juice
  • 2 stems lemongrass, halved and bashed with a rolling pin
  • 2 star anise
  • Strips of fresh root ginger
  • 2 papaya, peeled seeds removed, flesh sliced
  • ¼ fresh pineapple, including the core, cut into chunks
  • 8 fresh lychees, halved stones removed
  • 1 ripe avocado diced


  1. Place the apple juice, lemongrass, star anise and ginger in a pan. Bring to the boil and simmer for 5 minutes until syrupy.
  2. Turn off the heat and set aside for 5-10 minutes the lemongrass will add flavour as it cools.
  3. Place the prepared fruit in a large bowl. Strain the syrup over the fruit and chill before serving.

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