Description
This Hawaiian Fruit Salad is a delightful blend of tropical fruits—like pineapple, mango, kiwi, papaya, and strawberries—tossed in a light citrus–honey dressing and topped with shredded coconut. It’s refreshing, colorful, and brings sunshine to any table.
Ingredients
- 2 cups pineapple chunks (fresh or well-drained canned)
- 1 cup diced mango
- 2 kiwis, peeled and sliced
- 1 cup papaya or papaya–mango blend, cubed
- 1 cup strawberries, halved or quartered
- ½ cup shredded coconut (unsweetened or toasted)
- Optional: 1 banana, sliced just before serving
- For the dressing:
- Juice of 1 lime
- ½ cup fresh orange juice
- 2 tablespoons honey or agave syrup
- Pinch of salt
- Optional: 1 tablespoon chopped fresh mint
Instructions
- Prepare the fruit: dice pineapple and mango, slice kiwi and strawberries, cube papaya. If using banana, prep it just before serving.
- Make the dressing: whisk together lime juice, orange juice, honey (or agave), pinch of salt, and chopped mint (if using).
- Toss salad: combine all the chopped fruit in a large bowl, pour dressing over it, and toss gently to coat.
- Add coconut: sprinkle shredded or toasted coconut on top and toss lightly.
- Rest & serve: let the salad sit for about 10 minutes for flavors to meld, then serve chilled or at room temperature—add banana slices right before serving if using.
Notes
- Bananas should be sliced and added only just before serving to avoid browning.
- For extra crunch, add toasted macadamia nuts or almonds.
- Can include berries like blueberries or raspberries for extra color.
- Make it creamy by stirring in coconut yogurt or a bit of sweetened condensed milk.
- Swap honey with agave or maple syrup to keep it vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 16g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 1g
- Cholesterol: undefined
