¼cup(20g)coconut chips or shreds(optional) for garnish
1tablespoon(1g)thinly sliced mint
Instructions
In a large bowl, add watermelon, dragon fruit, papaya, mango, pineapple, kiwi, and banana. If using red fleshed-dragon fruit, wait to add on top after mixing to prevent staining the other pieces.
In a small bowl, whisk together honey, lime zest, and lime juice.
Drizzle the dressing mixture over the fruit. Gently toss to combine. Cover and refrigerate if not serving immediately.
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.
Right before serving, garnish the salad with some toasted coconut and mint.
Notes
Recipe Yield: About 8 cups
Serving Size: 1 cup
Storing: Place inside an airtight container and refrigerate for up to 3 days.
Dragon fruit substitution: Strawberries, raspberries, or kiwi.