I love the bright colors and sweet taste of fresh fruit. This recipe shows you how to make a simple Tropical Fruit Salad that looks great and tastes even better. It uses easy steps and common tools. Read on to learn how to mix fruit and a light dressing to make a fresh, healthy dish everyone will enjoy.
INTRODUCTION
This Tropical Fruit Salad brings together mango, pineapple, kiwi, strawberries, and mandarin oranges. It is light, fresh, and easy to make. You can make it for breakfast, a snack, or a simple dessert. If you enjoy bright, healthy salads, you might also like a creamy option like a cottage cheese and chickpea power salad that uses fresh beans and cheese for a filling meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this salad because it is simple. It uses common fruits and a small honey-citrus dressing. The salad is colorful and full of natural sugars and vitamins. The ginger adds a small warm note that lifts the flavors. It needs little work and no cooking. You can make it in about 20 minutes, and it gets better after it rests in the fridge for a short time.
HOW TO MAKE Tropical Fruit Salad
This section shows how to combine the fruits and dressing. Work on a clean counter and follow the step-by-step instructions to keep the salad fresh and tasty. Use ripe fruit for the best flavor. Cut the mango and pineapple into bite-size chunks so each spoonful has a mix of fruit.
EQUIPMENT NEEDED
- Large cutting board
- Sharp knife
- Small bowl or 1 cup measuring cup
- Citrus zester or fine grater
- Whisk or fork
- Large mixing bowl
- Measuring spoons
- Spoon or salad tongs
- Refrigerator
Ingredients You’ll Need :
12 mandarin oranges, divided, 2 cups strawberries, sliced, 5 kiwi, 1 pineapple, peeled, cored, cut into bite-size chunks, 3 mangoes, peeled, pitted, cut into bite-size chunks, 1 medium lemon, 1 lime, 1/4 cup honey, 1/2 teaspoon ginger paste, or grated fresh ginger, 1/2 teaspoon poppy seeds
STEP-BY-STEP INSTRUCTIONS :
Prepare fruit salad dressing: Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each fruit in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice). Add honey, ginger and poppy seeds to juice mixture and whisk until combined. Set aside, or cover and refrigerate if serving more than one day later. Prepare remaining fruit: Slice strawberries and kiwi. Section remaining oranges. Peel and core pineapple and peel and pit mango, and cut both into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit and toss to coat. Refrigerate for about 30 minutes before serving.
HOW TO SERVE Tropical Fruit Salad
Serve this salad cold. Scoop it into clear bowls to show the bright colors. You can place it on a bed of fresh greens like baby spinach for a light lunch. Top with a few mint leaves or a sprinkle of toasted coconut for extra texture. For a more filling plate, serve it alongside grilled fish or chicken. A simple pairing is a light fish dish, or you can try a richer pairing such as salmon with basil sauce and tomato salad for a full dinner that still feels fresh.
STORAGE & FREEZING : Tropical Fruit Salad
Store the fruit salad in a covered container in the refrigerator for up to 3 days. The dressing will keep the fruit bright, but the texture will soften over time. Do not freeze this salad as whole fruits like strawberries and kiwi will turn mushy when thawed. If you want some frozen fruit for smoothies, freeze separate portions of pineapple or mango before adding the dressing.
SERVING SUGGESTIONS
- As a side dish at picnics or barbecues. The salad is light and refreshes the palate.
- For breakfast, top plain yogurt or granola with a scoop of the salad.
- Use the salad as a topping for pancakes or waffles in place of syrup.
- Add a small scoop to a bowl of coconut rice for a tropical treat.
For a crunchy contrast, serve with a nut-based salad like a toasted peanut and kale mix. If you like nutty flavors with fruit, try a recipe such as the roasted peanut kale crunch salad on the side.
VARIATIONS
You can change the fruit to fit what you have or what is in season. Here are simple swaps:
- Use papaya or guava instead of mango for a softer texture.
- Add blueberries or blackberries for a sweet-tart note.
- Swap honey for maple syrup for a different sweet flavor.
- Add a splash of orange liqueur or rum for an adult version.
- If you like spice, add a pinch of chili powder to the dressing for heat.
Keep the dressing ratio the same when you change fruit. The citrus and honey keep the salad balanced and bright.
FAQs
Q: How long will this salad last in the fridge?
A: The salad stays good for up to 3 days in a covered container. It is best within the first day for the best texture.
Q: Can I make this salad without honey?
A: Yes. Use maple syrup or a small amount of sugar dissolved in the citrus juice. You can also skip sweetener if your fruit is very ripe.
Q: What if I only have canned pineapple?
A: Fresh pineapple gives the best flavor and texture. If you use canned, drain it well and reduce added sweetener, since canned fruit can be sweeter.
Q: Can I add greens to this salad?
A: Yes. Add baby spinach or arugula just before serving so the leaves stay crisp and do not wilt in the dressing.
Q: Is this salad safe for kids?
A: Yes. It uses simple, natural ingredients and no alcohol. Cut fruit into small pieces for young children to prevent choking.
MAKE-AHEAD TIPS FOR Tropical Fruit Salad
You can prep the fruit up to one day ahead. Cut the mango, pineapple, and kiwi, then store them in separate airtight containers in the fridge. Make the dressing and keep it in a covered jar. When ready to serve, slice the strawberries and section the remaining mandarin oranges, then mix all fruit with the dressing and chill for 30 minutes. Do not mix everything more than one day in advance because the fruit will release juice and the texture will soften. If you must prep two days ahead, keep the dressing and fruit in separate containers and only toss them together before serving.
Final notes
This Tropical Fruit Salad is simple and flexible. Use ripe fruit, make a quick citrus-honey dressing, and chill it briefly. It makes a healthy, bright dish that fits many meals and events. Enjoy the fresh flavors and easy prep.
Tropical Fruit Salad
Ingredients
Method
- Wash and dry lemon, lime, and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater.
- Add zest to a small bowl. Cut the fruits in half and squeeze the juice into the bowl until you have about 1/2 cup juice.
- Add honey, ginger, and poppy seeds to the juice mixture and whisk until combined. Set aside or refrigerate if serving later.
- Slice strawberries and kiwi. Section remaining mandarin oranges.
- Peel and core the pineapple, and peel and pit the mango, then cut both into bite-size chunks.
- Place all fruit into a large mixing bowl.
- Pour the prepared dressing on top of the fruit and toss gently to coat.
- Refrigerate for about 30 minutes before serving.