Description
A refreshing tropical fruit salad with a variety of colorful fruits and a zesty dressing.
Ingredients
Scale
- 1 cup Pineapple (fresh or canned (not in syrup))
- 1 cup Mango (can substitute with peaches)
- 2 medium Kiwi (or green apple for a crunchy alternative)
- 1 cup Papaya (can substitute with ripe peaches or melon)
- 1 medium Banana (added fresh just before serving)
- 1/2 cup Pomegranate Seeds (can substitute with fresh cranberries)
- 1 tablespoon Orange Zest
- 1/4 cup Orange Juice (can use lemon juice for acidity)
- 2 tablespoons Lime Juice
- 1/4 cup Fresh Mint Leaves (or substitute with basil)
- 1 tablespoon Honey (optional; substitute with agave or maple syrup for vegan)
- 1 pinch Salt
Instructions
- Peel, seed, and dice the pineapple; set aside in a large mixing bowl.
- Peel and chop the mango, kiwi, and papaya into uniform bite-sized pieces.
- Slice the banana and add it just before serving to maintain freshness.
- In the large mixing bowl, gently combine the diced pineapple, mango, kiwi, papaya, and sliced banana.
- Use a spatula to ensure even mixing without bruising the fruit.
- Carefully toss the fruit together with your hands or tongs, ensuring even distribution.
- Sprinkle the pomegranate seeds over the mixed fruits in the bowl.
- In a separate bowl, whisk together the orange zest, orange juice, lime juice, mint leaves, honey, and salt.
- Ensure the dressing is fragrant and well-combined.
- Carefully pour the dressing over the fruit mixture and stir gently to coat.
- Transfer to a serving bowl and garnish with extra mint leaves.
- Serve immediately or chill for up to 1 hour before serving.
Notes
- For a vegan option, substitute honey with agave or maple syrup.
- The salad can be prepared in advance, just add the banana right before serving.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup