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Tropical Fruit Salad Recipe

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3.9 from 14 reviews

This vibrant Tropical Fruit Salad combines a colorful mix of fresh watermelon, dragon fruit, papaya, mango, pineapple, kiwi, and banana, all tossed in a tangy lime-honey dressing. Garnished with toasted coconut chips and fresh mint, this refreshing salad is perfect as a healthy snack or a bright, tropical dessert for any occasion.

Ingredients

Fruits

  • 2 cups watermelon (¾-inch dice)
  • 2 dragon fruit (pitaya) (¾-inch dice, about 2 cups)
  • 1 papaya (¾-inch dice, about 1 ½ cups)
  • 1 mango (¾-inch dice, about 1 ½ cups)
  • 1 cup pineapple (wedges, ½-inch thick)
  • 3 kiwi (quartered, ¼-inch thick slices, about 1 cup)
  • 1 large banana (½-inch thick slices, about ¾ cup)

Dressing

  • ¼ cup honey (or pure maple syrup)
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice

Garnish

  • ¼ cup coconut chips or shreds (optional)
  • 1 tablespoon thinly sliced mint

Instructions

  1. Prepare the Fruit: In a large bowl, combine the diced watermelon, dragon fruit, papaya, mango, pineapple, kiwi, and sliced banana. If using red-fleshed dragon fruit, reserve it to add on top to avoid staining other fruit pieces during mixing.
  2. Make the Dressing: In a small bowl, whisk together the honey (or maple syrup), lime zest, and lime juice until well combined to create a tangy and sweet dressing.
  3. Toss the Salad: Drizzle the dressing evenly over the mixed fruit. Gently toss the fruit to ensure all pieces are lightly coated. Cover the bowl and refrigerate if not serving immediately to keep it fresh and chilled.
  4. Toast the Coconut (Optional): Heat a small pan over medium heat. Add the coconut chips or shreds and gently shake or stir frequently until lightly browned and fragrant, about 2 to 4 minutes. Transfer immediately to a bowl to cool and prevent further toasting.
  5. Garnish and Serve: Just before serving, sprinkle the toasted coconut and thinly sliced mint over the fruit salad for added texture and a fresh herbal note. Serve chilled and enjoy this tropical delight.

Notes

  • For a vegan option, use pure maple syrup instead of honey in the dressing.
  • If using red-fleshed dragon fruit, add it after mixing the main fruit to avoid color staining.
  • Toast coconut chips carefully to avoid burning; stirring frequently helps achieve even browning.
  • Can be prepared up to 2 hours in advance and refrigerated to enhance flavors.
  • Feel free to add a splash of orange juice for extra citrus brightness if desired.

Find it online: https://lauracooks.com/tropical-fruit-salad-recipe/