Tropical Fruit Salad
Yield: 8 servings
Calories: 155kcal
I love making tropical fruit salad because it’s a bright, refreshing way to showcase the natural sweetness and vibrant colors of fresh fruit.
Ingredients
- 2 cups (285 g) diced watermelon
- 2 (340 g) dragon fruit, (pitaya)
- 1 (202 g) papaya
- 1 (237 g) mango
- 1 cup (158 g) pineapple wedges
- 3 (213 g) kiwi
- 1 large (103 g) banana
- ¼ cup (60 ml) honey, or pure maple syrup
- 1 teaspoon (1 g) lime zest
- 2 tablespoons (30 ml) lime juice
- ¼ cup (20 g) coconut chips or shreds, optional
- 1 tablespoon (1 g) thinly sliced mint
Instructions
- Prepare the Fruit - Wash and thoroughly dry all the fruit to prevent excess moisture. Cut the watermelon, dragon fruit, papaya, and mango into ¾" dice. Cut the pineapple into ½" thick wedges. Peel the kiwi, quarter it, then cut into ¼" thick slices. Slice the banana into ½" thick pieces. Add the fruit to a large bowl. If using red-fleshed dragon fruit, wait to add it on top after mixing with the dressing to prevent staining the other pieces.
- Make the Dressing - In a small bowl, whisk together honey, lime zest, and lime juice.
- Toast the Coconut (Optional) - Heat a small pan over medium heat. Add the coconut, shake and toast until lightly browned, about 2 to 4 minutes. Immediately transfer to a bowl to cool.
- To Serve - Drizzle the dressing mixture over the fruit. Gently toss to combine. Cover and refrigerate if not serving immediately. Right before serving, garnish the salad with some toasted coconut and mint.
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup
- Dragon Fruit Substitution: Strawberries, raspberries, or kiwi.
- Storing: Place inside an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 155kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 381mg | Fiber: 4g | Sugar: 29g | Vitamin A: 941IU | Vitamin C: 73mg | Calcium: 33mg | Iron: 1mg
Recipe Link
Recipe Video