Papayas, Mangoes and Avocados are in their peak season during the summertime.                                        .                                       
2 mangoes, peeled, seeded and sliced
2 avocados, peeled and sliced
1 large papaya, peeled, seeded (reserve seeds) and cut into 8 wedges
4 cups Mesclun spring greens
6 oz. papaya seed vinaigrette
4 oz. toasted cashews, chopped (Peanuts or macadamia nuts may be substituted.)

Papaya Seed Vinaigrette
½ cup fresh papaya seeds
1 cup papaya nectar
1 cup rice wine vinegar 
¼ cup Dijon Mustard
1/8 cup fresh lime juice
2 Tbsp. rough chopped shallots
1 tsp Creole Seasoning 
½ tsp kosher salt
3 oz. extra virgin olive oil
Place all ingredients in food processor and blend until puréed well. Refrigerate.

Peel, seed and slice fruit as directed. Mix greens with 2 ounces of the vinaigrette and divide into four portions, mounding in the center of 4 plates. Surround with sliced fruit, alternating. Drizzle remaining vinaigrette over the fruit, and top with chopped cashews.