A Balinese breakfast is almost always fresh, healthy, and full of flavor. Today’s Balinese recipe has become one of my favorite breakfasts, and I’m hopeful that it will become one of yours, too.
Sometimes the simplest food tastes the best. My mom moved to Maui when I was in college and I would spend my holidays visiting her. Breakfast was a papaya picked off the tree in her backyard squeezed with a bit of lime juice. Perfection! Years later, Spencer and I went to Ubud, Bali, and stayed in a little hut.
Breakfast would magically appear on the doorstep each morning. It was a plate of sliced papaya, pineapple and banana, sprinkled with fresh coconut and a lime wedge. I think that might be the perfect breakfast, especially in the summer when I don’t want anything too heavy.
Some days, I need a bit more protein to rev my motor, so I add a cup of Fage (plain Greek yogurt) drizzle it with honey, and top it with chopped, toasted almonds.
- 1 papaya cut in half, seeds scraped out
- 1 kiwi peeled and cut into chunks
- 1/2 cup pineapple cut in chunks
- 1/4 cup coconut
- 1 lime juiced
- Cut papaya in half and carefully remove the seeds. You'll use each half as a "bowl".
- Peel kiwi cut into chunks.
- Fresh pineapple is preferred, but you can use canned pineapple as well. Use the kind that is packed in its own juice, not syrup.
- Toss kiwi, pineapple and coconut with juice of lime in a bowl. Fill each half with the fruit. Garnish with lime and more coconut if desired.
So here is that perfect, simple Balinese breakfast recipe!
Here are some more fresh and flavorful breakfast recipes for you to try: