Our easy fruit salad recipe is a delicious blend of pineapple, strawberries, blueberries, mango, and kiwi, plus a sweet homemade Honey Lime dressing with just a touch of coconut!
Course: Brunch, Dessert
Keyword: fruit, salad
Author: Jennifer Fishkind
1cupcoconut milkvery well-shaken
1tbsplime juice (~ ½ lime)
1tsplime zest (~ ½ lime)
2cupsfresh pineapplecore discarded, cut into chunks
1½cupsstrawberrieschopped (cut then measure)
1firm, ripe mangopeeled and cubed
1kiwi fruitpeeled, sliced (each slice cut in fourths)
Mint leaves, optional garnish
Hemp or chia seedsoptional garnish
To make the dressing, whisk together coconut milk, honey, lime juice, lime zest, vanilla, salt, and cinnamon. Set aside for now.
In a separate bowl, mix together the pineapple, strawberries, blueberries, mango and kiwi.
Pour the dressing over the fruit and toss.
Serve in a pineapple shell, optional.
Garnish with mint leaves or a sprinkle of hemp or chia seeds, optional.
Serve. This salad is best eaten immediately.
Storage:Cut fruit does not last long at room temperature. Put this salad in the refrigerator in an airtight container within 2 hours of making it, or preferably any time you’re not eating it. It will last for 3 or 4 days in the refrigerator, but is best eaten immediately. If it develops an “off” smell or appearance, or if it looks like mold has appeared, discard without tasting first. Notes:If you hate cutting up your own fruit, you could purchase pre-cut fruit at the store. This would also save time when prepping the recipe. So, it’s a good option if you are in a rush! However, if you do this, keep in mind that you won’t be able to serve the salad inside the pineapple.