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Tropical Fruit Salad

A vibrant and refreshing Tropical Fruit Salad made with fresh mango, pineapple, kiwi, strawberries, and mandarin oranges, dressed in a light honey-citrus dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert, Salad, Side Dish
Cuisine: Healthy, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Fruits
  • 3 pieces mangoes, peeled, pitted, cut into bite-size chunks Use ripe for best flavor.
  • 1 piece pineapple, peeled, cored, cut into bite-size chunks Fresh pineapple is preferable.
  • 5 pieces kiwi Peel and cut into bite-size pieces.
  • 2 cups strawberries, sliced Fresh strawberries enhance flavor.
  • 12 pieces mandarin oranges, divided Section remaining oranges after zesting.
Dressing
  • 1 medium lemon, zested and juiced Use juice from the lemon in the dressing.
  • 1 medium lime, zested and juiced Use juice from the lime in the dressing.
  • 1/4 cup honey Maple syrup can be used as an alternative.
  • 1/2 teaspoon ginger paste or grated fresh ginger Adds warmth to the dressing.
  • 1/2 teaspoon poppy seeds Provides additional texture.

Method
 

Prepare Dressing
  1. Wash and dry lemon, lime, and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater.
  2. 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.
  3. Add honey, ginger, and poppy seeds to the juice mixture and whisk until combined. Set aside or refrigerate if serving later.
Prepare Fruit
  1. Slice strawberries and kiwi. Section remaining mandarin oranges.
  2. Peel and core the pineapple, and peel and pit the mango, then cut both into bite-size chunks.
  3. Place all fruit into a large mixing bowl.
  4. Pour the prepared dressing on top of the fruit and toss gently to coat.
  5. Refrigerate for about 30 minutes before serving.

Notes

Serve cold in clear bowls or on a bed of fresh greens. Can be topped with mint leaves or toasted coconut for additional texture.