Hawaiian Fresh Fruit Salad
Transport your taste buds to a tropical paradise with this vibrant Hawaiian Fresh Fruit Salad, a refreshing medley of pineapple, mango, papaya, kiwi, and banana. Drizzled with a zesty lime and honey dressing and topped with toasted coconut flakes, this no-cook recipe highlights the natural sweetness of ripe, juicy fruits while adding a hint of citrusy brightness. A sprinkle of fresh mint takes this fruit salad to the next level, making it a perfect side dish for brunch, barbecues, or any summer gathering. Ready in just 20 minutes, this healthy and colorful salad serves six, making it an effortless yet eye-catching addition to your table. Whether you're seeking a light dessert or a wholesome snack, this tropical creation is sure to impress and satisfy.
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Recipe Information
Ingredients
- 1 whole (medium, peeled, cored, and diced) pineapple
- 2 large (peeled, pitted, and diced) mango
- 1 medium (peeled, seeded, and diced) papaya
- 3 medium (peeled and sliced into rounds or diced) kiwi
- 2 medium (sliced into rounds) banana
- 0.5 cup (unsweetened, toasted optional) coconut flakes
- 2 tablespoons (freshly squeezed) lime juice
- 1 tablespoon (optional, for added sweetness) honey
- 2 tablespoons (fresh, finely chopped, optional) mint leaves
Instructions
1. Prepare all the fruits: Peel, core, dice, or slice the pineapple, mango, papaya, kiwi, and banana as instructed in the ingredients list.
2. In a large serving bowl, gently combine the pineapple, mango, papaya, kiwi, and banana. Be careful not to mash the softer fruits like banana.
3. In a small bowl, whisk together the lime juice and honey (if using) to make a light citrus dressing.
4. Pour the lime and honey dressing over the mixed fruits. Gently toss until the fruits are evenly coated with the dressing.
5. Sprinkle the toasted coconut flakes over the top of the salad for texture and garnish. If using freshly chopped mint, sprinkle it over the salad as well for a burst of freshness.
6. Serve immediately to enjoy at its freshest, or cover and refrigerate the salad for up to 2 hours before serving.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 292.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4295 mg | 91% | |
*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.
