Fragrant Fruit Salad

This colorful fruit salad will brighten any meal.
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Add a splash of color to your table with this fruit salad served with a dramatic fragrant salad dressing. The jamaica flower vinaigrette brightens the flavors of the tropical fruit while adding a playful bit of color. This is a great dish to bring to a party. Place the vinaigrette, pecans, sliced fruit and lettuce in separate Ziploc® Brand Bags, to make it easy to carry, then toss them together once you arrive!
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  • Prep Time : 60 minutes
  • Cook Time : 10 minutes
  • Servings : 12-14



  • 4 ounces dried jamaica flowers, crushed*
  • 2 cloves garlic
  • ⅓ cup red wine vinegar
  • ⅓ cup lime juice
  • 2 teaspoons sugar (or more to taste)
  • ½ teaspoon salt
  • 1½ cups canola oil or vegetable oil
  • *jamaica can be found in Latin American and Caribbean supermarkets and bodegas.

Picante Pecans:

  • 1 egg white
  • ½ cup packed brown sugar
  • 1 teaspoon cayenne pepper
  • 4 cups pecans (use 1 cup for the salad and serve the rest as snacks)

Fruit Salad:

  • 12 cups spinach, mixed greens or your favorite lettuce
  • 2 cups fresh papaya, peeled, seeded and cut into 1-inch pieces
  • 2 cups fresh mango, peeled, seeded and cut into 1 inch pieces
  • 2 cups grapefruit, peeled, pith removed, seeded and sectioned
  • 2 cups navel oranges, peeled, pith removed and sectioned
  • 1 cup thinly sliced red onion
  • 1 cup dried cranberries or pomegranate seeds (optional)



step 1Place the crushed jamaica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
step 2With the motor at the lowest possible speed, add oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)

Picante Pecans:

step 1Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray. Beat egg white until stiff; stir in brown sugar and cayenne pepper. Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.

Fruit Salad:

step 1Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
step 2Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.

chef's notes

Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!

Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Don’t be afraid to sprinkle over ice cream for dessert.
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comments (9)
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recent comments
12/18/2012 , 
Shirley  V.
This fruit salad sounds delightful and fun. I am going to try it for our Christmas dinner. It is different than the usual fruit salad and does sound fragrant.
12/13/2012 , 
Blanca  O.
Recipe is delicious. I substituted agave syrup for the sugars. Worked beautifully with the Jamaica.
12/13/2012 , 
Gary  C.
This is a simple and delicious salad to make. I prepared it today and plan to serve tonight. I know everyone will enjoy it!
12/13/2012 , 
angela  c.
This salad was a hit at our holiday party.Fresh and easy to make! I traveled with the ingredients in the Ziploc bags and then assembled at the party.
12/12/2012 , 
Sara  C.
Pleasing to the palat as well as the eyes. This will come with me to the next Christmas Party. Thanks so much, and keep um coming.
Showing 1 - 5 of 9 comments:
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Nutrition Facts

Serving Size: salad plus dressing & pecans
Calories 410
Calories From Fat 270
Total Fat 30 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 150 mg
Total Carbohydrates 37 g
Dietary Fiber 6 g
Sugars 24 g
Protein 3 g
Nutritional information provided by
Compu-Food Analysis, Inc.