This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown. Each serving ...
Peel the papaya with a knife or potato peeler and then cut the fruit in half ... The bulk of the salad can be made the day before - add the raspberries at the last minute. Choose mangoes and ...
Put the vegetables and fruit in a large bowl and toss with three quarters of the marinade until coated. Set aside at room temperature for 15 minutes. Light the charcoal or preheat the grill to high.