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Deliciosa Ensalada de Papaya con Kumquats y Aguaymantos

Kumquat Papaya Gooseberry Salad

Chef Adriana Martin
A Kumquat Papaya Gooseberry Salad made with dwarf Hawaiian papaya, kumquats, gooseberries and field greens. Dressed with a honeycomb citrus salad dressing, fresh mint and sliced almonds.
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad, Main Dish, Salad, Side Dish, Vegetarian
Cuisine Mexican Cuisine
Servings 2


  • 1 Hawaiian dwarf papaya cut in slices
  • 8 gooseberries
  • 6 kumquats
  • 2 cups field greens
  • 6 mint leaves cut in juliennes
  • 2 teaspoons sliced almonds
  • 1/2 cup fresh orange juice
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon raw honey
  • 1 piece honeycomb chopped


  • Clean and prep the fruit to make this Kumquat Papaya Gooseberry Salad.
  • In a bowl add the field greens, then the papaya slices, the kumquats and the gooseberries.
  • Prepare the citrus honeycomb dressing combining the orange juice with the rice vinegar and the honey with honeycomb. And whisk.
  • Garnish the salad with fresh mint and almonds.
  • Drizzle the salad with the citrus honeycomb dressing and enjoy


You can add a piece of grilled chicken to make it a complete meal.
The rice vinegar can be replaced with lime juice.
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