Enjoy a nutritious tropical fruit salad as a delicious breakfast, snack, or dessert. Quickly prepared with exotic fruits and summer favorites, topped with honey-lime dressing is going to be the talk of the party. Ideal for weekend brunch, picnics, and potlucks.
Everyone loves tropical fruit salad
A delicious fruit salad is more appealing than a bowl of whole fruit. These salads are refreshing, combining exotic and everyday fruits in small pieces.
The array of colors and delightful flavors attract individuals, particularly when the fruit salad contains unique tropical fruits such as pitaya, mango, and kiwi.
The fact is, many like tropical fruit but won’t always prepare it – even if the “prep” is just peeling a banana to eat it.
A bowl of fresh fruit shows potential, but a bowl of scented, pre-cut tropical fruit salad with unique bites and a zesty sweet dressing fulfills its promise.
I’ve seen fresh fruits spoil at home while long-lasting chips and cookies are eaten quickly.
As my lil sister would say, “I’ll be honest with you.” It’s pure laziness.
My family finds peeling or chopping hard. To check, I put ripe mangoes in a bowl on the counter. (They enjoy mangoes.)
To enjoy a mango, slice down both sides of the pit, peel the skin, and then eat the flesh. If you’re very indulgent, lean over the sink with the core and use your teeth to scrape all from the seed.
There’s almost no obstacle to consuming that fruit. Still, those mangoes persist untouched, day by day.
Yet, when combined in a tropical fruit salad (with delicious dressing) — where the only effort required was to chew, that same fruit was consumed.
In short, 15 minutes of preparation turns neglected fruit into an enticing and irresistible treat. This fresh tropical fruit salad elevates with exotic varieties, adding a ‘wow’ factor.
HOW DO YOU MAKE TROPICAL FRUIT SALAD?
For this recipe, you need fresh, colorful fruits such as pineapple, papaya, kiwi, and mango. I added raspberries for color and flavor, even though they’re not tropical. The fruit is cut into even pieces and mixed with honey and lime juice.
WHAT FRUITS ARE GOOD TO MIX TOGETHER?
When preparing a fruit salad like this tropical one, I aim for diverse colors, flavors, and textures. I choose hardier fruits to prevent browning and mushiness in salads. I generally avoid apples and bananas for this reason.
Two types of papaya are usually found in stores: large Mexican ones and smaller Hawaiian ones. I use Mexican papaya for the salad as it’s a beautiful orange color and cheaper than Hawaiian ones.
The fruits I use in this recipe are just a suggestion, you can mix other fruits to create a personalized salad with different fruits. Some excellent additions include:
- Shredded coconut
You can prepare the tropical fruit salad an hour before serving, but it’s not advised to store it longer. The raspberries and papaya might break down in the citrus dressing.
PRO TIPS For TROPICAL FRUIT SALAD
- Traditionally fresh seasonal fruits like pitaya, mango, and kiwi are used to make this salad. But you can use frozen or canned ones.
- You may opt for jaggery or your preferred sweetener as a substitute for sugar.
- You can use dry shredded or frozen coconut if fresh coconut is unavailable.
- Chill before serving. I prefer 2 hours in the fridge for better flavor.
Various tropical fruits like mango, pineapple, dragon fruit (pitaya), acerola cherry, starfruit, guava, passion fruit, lychee, coconut, kiwi, acai, papaya, banana, plantain, mangosteen, rambutan, durian, pomegranate, citrus-like bitter orange, jackfruit, cherimoya, mango, breadfruit, tamarind, avocado, raspberries, and watermelon and more form a diverse array.
Certain tropical fruits are seen as exotic due to distinct taste, appearance, and limited regional consumption. They’re seasonal, and not widely exported. Examples: açai, avocado, cacao, durian, guava, passion fruit, pomegranate, dragon fruit, and more…
This salad tastes the best when served chilled. You can make this 2-3 hours ahead of time and store it in the refrigerator. This makes sure the flavors are well combined. To prevent sogginess, store dressing, and fruits separately. Toss before serving.
Tropical Fruit Salad
- 2 cup Pineapple chunks
- 1 cup Papaya chunks
- 2 cup Mango chunks
- 1 cup Kiwi slices
- 1 cup Raspberries
- ¼ cup Honey
- 2 tbsp Lime juice
- Optional garnishes: Mint sprigs and lime slices
- Place the papaya, pineapple, kiwi, mango, and raspberries in a large bowl.
- Whisk together the honey and lime juice in a small bowl until smooth.
- Drizzle the dressing over the fruit and toss gently to coat. Serve, garnished with lime slices and mint sprigs if desired.