Papaya Salad with Prawns

Cut papaya, mango and avocado and pit them. Use a tablespoon to take out the flesh and save papaya skins for serving. Peel the cantaloupe melon and remove the seeds. Dice everything, transfer in a medium-sized mixing bowl and mix well.

Heat olive oil in a skillet or frying pan over medium heat. Add minced garlic and prawns and fry for about 4–5 minutes, stirring occasionally, until prawns turn pink. Add to the fruit.

For the dressing, whisk together chopped mint leaves, lime juice, honey and extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper to taste.

Pour the dressing into the bowl with the salad and mix. Divide the salad amongst papaya halves or salad bowls. Garnish with fresh mint leaves. Enjoy!