Tropical Fruit Plate
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
A vibrant tropical fruit plate with papaya, dragon fruit, and jicama, dressed with lime and ancho chili. Served with crispy tortillas, black beans, scrambled eggs, and salsa for a complete breakfast.
Ingredients
- 1 large ripe papaya peeled, halved, seeded, and cut into ¼-inch-thick slices
- 1 ripe but firm avocado peeled, halved, and cut into ¼-inch-thick slices
- 2 dragon fruits peeled and cut into ¼-inch disks
- 1 medium jicama peeled, halved, and cut into ⅛-inch-thick slices
- 4 passion fruits halved, and cut into wedges, keeping the seedy flesh intact
- seeds of 1 pomegranate
- 1 lime
- ancho chili powder
- flake sea salt
- 4 tortillas of choice
- avocado oil for frying
- 237 ml organic canned cooked black beans drained and rinsed
- 1.23 ml sea salt
- 1.23 ml cumin
- 1.23 ml garlic powder
- 4 large organic eggs scrambled
- 1 Breakfast Salsa
- 1 avocado thinly sliced
- 1 Charred Green Onion Cashew Crema
- queso fresco crumbled (optional)
- 0.5 bunch fresh cilantro
Nutrition (per serving, estimated)
Estimated based off 10 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.5 mg
- Iron: 2.01 mg
- Magnesium: 55 mg
- Phosphorus: 160 mg
- Potassium: 767 mg
- Zinc: 1.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- seeds of 1 pomegranate
- 1 lime
- ancho chili powder
- flake sea salt
- 4 tortillas of choice
- 1.23 ml sea salt
- 1.23 ml cumin
- 1.23 ml garlic powder
- 1 Breakfast Salsa
- 1 Charred Green Onion Cashew Crema
- 0.5 bunch fresh cilantro
Prepare
- 1 large ripe papaya, peeled, halved, seeded, and cut into ¼-inch-thick slices
- 1 ripe but firm avocado, peeled, halved, and cut into ¼-inch-thick slices
- 2 dragon fruits, peeled and cut into ¼-inch disks
- 1 medium jicama, peeled, halved, and cut into ⅛-inch-thick slices
- 4 passion fruits, halved, and cut into wedges, keeping the seedy flesh intact
- avocado oil, for frying
- 237 ml organic canned cooked black beans, drained and rinsed
- 4 large organic eggs, scrambled
- 1 avocado, thinly sliced
- queso fresco, crumbled (optional)
Let's Cook
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Step 1.
Peel, halve, and seed the papaya, then cut into ¼-inch-thick slices. Peel and halve the avocado, then cut into ¼-inch-thick slices. Peel the dragon fruits and cut into ¼-inch disks. Peel and halve the jicama, then cut into ⅛-inch-thick slices. Halve the passion fruits and cut into wedges, keeping the seedy flesh intact. Remove seeds from the pomegranate.
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Step 2.
Arrange the tropical fruits on an oval platter in the order listed (papaya, avocado, dragon fruit, jicama, passion fruit, pomegranate seeds), creating a layered tessellating effect.
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Step 3.
Zest the lime and set the zest aside. Squeeze the fresh lime juice all over the arranged fruit.
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Step 4.
Dust a pinch of ancho chili powder all over the fruit. Sprinkle the lime zest over the platter. Finish lightly with flake sea salt. If the fruit is not sweet enough, sprinkle a little coconut sugar over the platter.
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Step 5.
Preheat the oven to 375°F.
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Step 6.
Toss the tortillas with avocado oil until lightly coated, and season with salt. Lay the tortillas on a baking sheet and bake until they begin to get golden and crispy but still slightly chewy, about 10 minutes.
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Step 7.
While the tortillas bake, in a small saucepan or skillet, gently heat the black beans with a few drops of water, ¼ teaspoon sea salt, ¼ teaspoon cumin, and ¼ teaspoon garlic powder until warmed through.
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Step 8.
Scramble the eggs (or cook in your preferred style).
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Step 9.
Place one tortilla on each plate and sprinkle with the warmed black beans. Divide the eggs among the plates and spoon over the black beans. Spoon fresh Breakfast Salsa over the eggs. Top with sliced avocado and drizzle Charred Green Onion Cashew Crema all over. If desired, crumble queso fresco over the top and garnish with fresh cilantro sprigs.