Tropical Fruit Salad
A vibrant and refreshing blend of sweet tropical fruits tossed in a bright honey-lime dressing with fresh mint.
👥 4 servings⏱ Prep 20′🔥 Cook 30′⚡ 160 kcal per serving
Ingredients
- •2 cups fresh pineapple, cut into bite-sized cubes (300g)
- •2 ripe mangoes, peeled and cubed (300g)
- •2 ripe kiwis, peeled and sliced (150g)
- •1 cup fresh papaya, peeled and cubed (150g)
- •Pulp of 3 fresh passionfruits (about 80g)
- •1/2 cup pomegranate seeds (75g)
- •2 tbsp freshly squeezed lime juice
- •1 tbsp honey or agave nectar
- •2 tbsp fresh mint leaves, finely chiffonaded
Instructions
- 1
In a small bowl, whisk together the fresh lime juice and honey until dissolved to create the dressing.
- 2
In a large glass bowl, combine the cubed pineapple, mango, kiwis, papaya, and pomegranate seeds.
- 3
Drizzle the lime-honey dressing over the fruit.
- 4
Gently toss with the passionfruit pulp and chopped mint using a soft spatula, taking care not to crush the delicate fruit.
- 5
Refrigerate for 15 minutes before serving to allow the flavors to meld and chill thoroughly.
💡 Chef tips
- To prepare ahead, cut denser fruits like pineapple and mango up to 24 hours in advance, adding soft fruit and dressing just before serving.
- Use agave nectar instead of honey if serving to guests who prefer a strictly plant-based vegan sweetener.
- Garnish with toasted unsweetened coconut flakes right before serving to add a delicious tropical crunch and aroma.
✅ How it should turn out
A jewel-toned bowl of fresh, juicy fruit glistening with citrus syrup, delivering a perfect balance of sweet, tangy, and refreshing herbal flavors.