Food & Cooking Recipes Breakfast & Brunch Recipes Orange Fruit Salad with Five-Spice Powder Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Pippa Drummond Prep Time: 20 mins Total Time: 20 mins Yield: 4 to 6 Serves Made from cinnamon, cloves, fennel seeds, Sichuan peppercorns, and star anise, Chinese five-spice powder brings a sweet-and-spicy depth to this sunny salad that teams tropical fruit with peaches, oranges, and golden raspberries. Ingredients 1 pineapple, peeled, cored, and halved 1 yellow peach or nectarine, sliced ½ mango, peeled and sliced ½ papaya, peeled, seeded, and sliced 1 navel orange, peeled and sliced, plus 1 more, peeled and halved ½ cup golden raspberries ¼ cup passionfruit seeds (optional) Five-spice powder and flaky sea salt, for serving Directions Slice one pineapple half. Arrange all sliced fruits on a platter. Chop remaining pineapple half and half of remaining orange; scatter around platter with raspberries. Top with passionfruit seeds. Squeeze juice from remaining orange half over fruit; sprinkle with five-spice powder and salt. Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Rate it Print