Brussels Sprouts can be shredded and eaten raw, as featured in this Tropical Brussels Sprout Salad with Mango and Feijoa (Pineapple Guava).
Raise your hand if you like tropical fruits?! Can you see my hand up?? It was only a couple weeks ago that I posted some fabulous mango recipes, using the various mangos sent to me by the great folks at the Mango Board.
My kids were upset that I used up most of the mangos for my recipes, as they love to eat them straight up. Boy were they surprised to see a big box full of Golden Atoulfo Mangos sitting on the counter when they came home from school last week!
I also received another fabulous package in the mail, this time from Melissa’s Produce: Some feijoas!
A who-a-what??
Say it with me: Fay-o-ah
The first time I tried this tangy fruit was during breakfast and lunch at Camp Blogaway. Melissa’s Produce had provided gorgeous fruit platters, brimming with all kinds of fruits.
I spotted one that I didn’t recognize, and loved it immediately. Sweet, yet sour and oh-so-aromatic, I had to find out what this fruit was.
I spoke with Nancy, from Melissa’s, and she told me all about the feijoa, (a.k.a. The Pineapple Guava) and asked, “Would you like me to send you some?”
Heck yeah!
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I received a beautiful collection of exotic fruits & veggies, including these lovely feijoas. While they were ripening on my counter, a friend of mine happened to stop by and she immediately recognized the fruit, as she grew up in Guam. She smiled as she sniffed it, recalling how it brought back wonderful memories for her.
I knew I wanted to make a salad with this tart fruit so I paired it with my mangos. Add in some baby bell peppers (thank you again, Melissa’s!), cilantro, lime juice & EVOO. Toss in some shredded Brussels sprouts for leafy goodness, and this lovely tropical Brussels sprout salad was ready.
If you don’t want to shred the sprouts yourself, you can find a bag of already shredded Brussels sprouts at Trader Joe’s. Oh so easy.
What’s the most exotic fruit you have ever tried?
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Brussels Sprout Salad with Mango and Feijoa
Ingredients
- 8 oz Brussels sprouts
- 1 Ataulfo mango peeled, seeded & diced
- 4 feijoa peeled & diced
- 4 baby bell peppers seeded & diced
- ¼ cup cilantro fresh, diced
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon lime juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
Instructions
- Using a food processor with the grating attachment shred the Brussels sprouts.
- In a medium-sized bowl combine mango, feijoa, bell peppers , cilantro, extra virgin olive oil, lime juice, salt and pepper.
- Stir in the shredded brussels sprouts.
- Serve immediately or refrigerate until ready to use.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Such a delightful tropical salad! I have not uses or see these feijoas, but they are beauties indeed!
And congratulations to your winner!
Shredded Brussels sprouts? Wonderful idea! I’ll be trying that. And the salad looks tremendous. I just learned about feijoas recently and have never used them. Great idea. Nice post – thanks.
Beautiful photos, beautiful salad!
When I lived in New Zealand where every man and his dog grows feijoas, they’re pronounced fehJOas. They use them in heaps of things. I had a big hedge of them and for months had no clue what they were.
Love the shredded brussel sprouts idea. I’m eager to try that one.
SO many people here hate the idea of Brussels 😉 ! I began carefully slicing them up for stirfries ages ago. It actually worked ’cause everyone said yum 🙂 ! OK, I still used them in their ‘natural’ state by just making a big cross-cut at the base ere cooking! Love them! But have not used them raw either, and since this is the season for the beautiful beasties here, shall enjoy the taste soonest! Feijoas are a not SO tropical a fruit: my few trees survive the winter down to 0 degrees and fruit plentifully . . . so… Read more »
Ooh, that looks delicious, and so exotic. I certainly have never heard of or seen feijoas before. Nice recipe!
Thanks for the happy Camp memories – I love tropical fruit and this was a new one for me as well.
I’m going to bookmark this salad for Fourth of July. This would be such a wonderful side dish at our yearly BBQ. Shredded brussel sprouts in a summer salad. I love that too.
Your kids too? Mine too. That’s why I never thought about stir frying mangoes because when we buy mangoes, kids love to eat one after another and they will be all gone (including my tern to eat fresh one. Do I need to save mine then? Maybe…). Love your salad Laura! And I didn’t know you can eat raw Brussels. Kind of make sense since they are similar to cabbage… no? =P
What a beautiful salad, Laura! I love all the vibrant colors and your lovely serving bowl.