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Tropical Fruit Salad with Coconut

Tropical Fruit Salad with Coconut

A refreshing Tropical Fruit Salad with Coconut that captures the essence of summer, featuring a vibrant mix of tropical fruits and a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: Tropical
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 Cups Fresh Pineapple, cored and cubed
  • 2 Large Ripe Mango, peeled and sliced into cubes
  • 3 Medium Kiwi, peeled and sliced into half-moons
  • 1 Small Papaya, seeds removed and cubed
  • 2 Firm Bananas, sliced just before serving
  • 1/2 Cup Shredded Coconut, unsweetened and toasted
  • 2 Tablespoons Fresh Lime Juice
  • 1 Tablespoon Honey or Agave
  • 1/4 Cup Fresh Mint Leaves, chipped or torn for garnish

Method
 

  1. Toast the shredded coconut in a skillet over medium-low heat for 3-5 minutes until golden brown.
  2. Prepare the fruit by peeling and chopping the pineapple, mango, and papaya into bite-sized pieces. Slice the kiwis into half-moons.
  3. In a small bowl, whisk together fresh lime juice and honey.
  4. Combine all the fruit except the bananas in a large mixing bowl and pour the lime and honey mixture over the fruit. Toss gently.
  5. Slice the bananas and add them just before serving to prevent browning. Sprinkle the toasted coconut on top.
  6. Garnish with fresh mint leaves and serve immediately.

Notes

Use a sharp knife for clean cuts. Chill the fruit before cutting for better taste. Store leftovers in an airtight container for up to 2 days.