Calypso Sweet Potato Fruit Salad
Brighten up your table with the tropical flair of Calypso Sweet Potato Fruit Salad, a vibrant medley of roasted sweet potatoes, juicy pineapple, ripe mango, tangy kiwi, and ruby-red pomegranate seeds. This colorful salad combines fresh, wholesome fruits with the warm, caramelized sweetness of oven-roasted sweet potato cubes, all brought together with a zesty lime and honey dressing. Topped with fresh mint leaves and a crunchy sprinkle of crushed pecans, this dish is a perfect balance of sweet, tangy, and nutty flavors. Quick and easy to prepare in just 40 minutes, this exotic fruit salad is ideal for summer gatherings, brunch spreads, or as a refreshing side dish for any occasion. Packed with tropical ingredients and nutrient-rich sweet potatoes, it’s a show-stopping, healthy addition to your menu!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 1 cup pineapple
- 1 cup mango
- 2 medium kiwi
- 0.5 cup pomegranate seeds
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons fresh mint leaves
- 0.25 cup crushed pecans
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1/2-inch cubes.
Place the sweet potato cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25 minutes, stirring halfway through, until they are golden and fork-tender. Remove from the oven and allow to cool completely.
While the sweet potatoes are cooling, prepare the fruits. Peel and dice the pineapple and mango into bite-sized pieces. Peel the kiwi and slice into thin rounds or half-moons. Set the fruits aside.
In a small bowl, whisk together lime juice and honey to make the dressing.
In a large mixing bowl, combine the roasted sweet potatoes, pineapple, mango, kiwi, and pomegranate seeds.
Drizzle the lime-honey dressing over the salad and gently toss to coat all the ingredients.
Chop the fresh mint leaves finely and sprinkle them over the salad.
Top the salad with crushed pecans for added crunch.
Serve immediately or chill in the refrigerator for 15–20 minutes before serving to enhance the flavors.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 95.9 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
