Tropical Fruit Salad
A vibrant and refreshing medley of sun-ripened tropical fruits tossed in a zesty lime and honey glaze.
Ingredients
- •1 fresh pineapple, peeled, cored, and cut into bite-sized chunks
- •2 ripe mangoes, peeled and cubed
- •2 kiwis, peeled and sliced into half-moons
- •1 cup fresh strawberries, hulled and quartered
- •1 cup fresh blueberries
- •1/2 cup shredded unsweetened coconut
- •2 tablespoons honey
- •1 tablespoon fresh lime juice
- •1 teaspoon lime zest
- •1 tablespoon fresh mint leaves, finely chopped
Instructions
- 1
Prepare all the fruit by washing, peeling, and chopping them into uniform, bite-sized pieces to ensure a balanced flavor in every spoonful.
- 2
In a small bowl, whisk together the honey, fresh lime juice, and lime zest until smooth to create the dressing.
- 3
Place all the prepared fruit into a large mixing bowl.
- 4
Drizzle the honey-lime dressing over the fruit and gently toss with a large spoon until everything is evenly coated.
- 5
Fold in the chopped mint leaves and half of the shredded coconut.
- 6
Transfer to a serving bowl and garnish with the remaining coconut before serving immediately.
💡 Chef tips
- For the best texture, chill the fruit for 30 minutes before tossing with the dressing, but do not add the dressing too far in advance to prevent the fruit from releasing too much liquid.
- You can swap the honey for agave nectar or maple syrup if you prefer a different sweetness profile.
- Store any leftovers in an airtight container in the refrigerator for up to 24 hours; discard if the fruit becomes too soft or mushy.
✅ How it should turn out
The finished salad should look like a bright, colorful mosaic of fruit, smelling fresh and citrusy with a perfectly balanced sweet and tangy flavor profile.