This Hawaiian Fruit Salad is a delightful blend of tropical fruits—like pineapple, mango, and coconut—tossed in a light citrus and honey dressing. It’s refreshing, colorful, and brings sunshine to any table.

Why You’ll Love This Recipe

I love how this salad captures the vibrant flavors of the tropics without being heavy. The mix of juicy fruit and zesty dressing is bright, uplifting, and perfect for summer gatherings, potlucks, or as a cheerful side dish any time of year. Plus, it’s simple to throw together with minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pineapple chunks (fresh or well-drained canned)
Mango, peeled and diced
Kiwi, peeled and sliced
Papaya or papaya-mango blend, cubed
Strawberries, halved or quartered
Shredded coconut (unsweetened or toasted)
Optional: banana slices (added just before serving)

For the dressing:

Fresh lime juice
Orange juice
Honey or agave syrup
Optional: a pinch of salt or a few mint leaves, chopped

Directions

Prepare the fruit. I dice pineapple and mango, slice kiwi and strawberries, and cube papaya. If I’m using bananas, I wait to slice them until just before serving so they don’t brown.
Make the dressing. In a small bowl or jar, I whisk together lime juice, orange juice, honey (or agave), and a pinch of salt. I sometimes stir in fresh mint for a bright twist.
Toss salad. I gently combine all the chopped fruit in a large bowl, then pour the dressing over and toss lightly to coat.
Add coconut. I sprinkle shredded or toasted coconut on top for a tropical touch.
Serve. I let the salad rest for 10 minutes to let flavors meld, then serve chilled or at room temperature—adding banana slices right before serving, if desired.

Servings and Timing

Servings: about 6 servings
Prep time: 15 minutes
Total time: approximately 15 minutes (plus resting time)

Variations

Berry boost: Add blueberries or raspberries for extra color and sweetness.
Creamy version: Stir in a dollop of coconut yogurt or sweetened condensed milk for creaminess.
Citrus twist: Add orange, grapefruit, or lime zest to the dressing for a flavor lift.
Nutty crunch: Toss in macadamia nuts or toasted almonds before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The fruit stays juicy, though softer fruits like bananas should be added fresh. There’s no reheating—just enjoy chilled or at room temp.

FAQs

1. Can I use all canned fruit?

Yes—I drain canned pineapple, mango, or papaya well before tossing. The fresh-canned combo still tastes great with minimal effort.

2. How do I prevent bananas from browning?

I slice bananas just before serving and toss gently with lemon or lime juice to help prevent browning.

3. Can I prep fruit ahead?

Absolutely—I chop all the fruit and refrigerate separately. I mix and dress the salad about 30 minutes before serving for best freshness.

4. Is this salad vegan?

Yes—it’s naturally vegan when sweetened with agave or maple syrup and using plant-based coconut toppings.

5. Can I add veggies like cucumber or bell pepper?

Definitely—I sometimes add thinly sliced cucumber or bell pepper for extra crunch and a colorful twist.

Conclusion

Hawaiian Fruit Salad is one of my favorite easy, vibrant dishes. It blends tropical flavors with bright citrus, creating a refreshing and beautiful dish that’s perfect for any occasion. I hope it brings a taste of the islands to your table!