Tropical Fruit Salad mixes juicy, ripe fruits with a delicious honey-lime dressing for a the best sweet side dish.
author’s note
This Tropical Fruit Salad Is A Must Make!
There’s something about a good fruit salad that instantly makes it feel like summer. I especially crave this when the weather heats up—but I’ll still make it in the middle of winter using whatever ripe fruit I can find.
I got extra inspired to switch things up after a trip to Bali, where I tried everything from mangosteen and rambutan to snakeskin fruit (way better than it sounds!).
This version keeps things simple with easy-to-find fruits in the U.S., but it’s a fun recipe to get creative with. Fruit salad is one of the easiest ways to try new flavors!
Tropical Fruit Salad Ingredients
- Honey (Ataúlfo) mangos: Choose ones that are soft with slightly wrinkled skin—they’re the sweetest and ripest.
- Clementines: Mandarin oranges also work well.
- Kiwis: Ripe kiwis yield slightly to pressure; they’re sweet and tangy.
- Pineapple: Look for a fresh pineapple that smells sweet at the base.
- Grapes: Select bunches that are firm, plump, and attached to the stem.
- Honey: Adjust the amount to sweetness preference.
- Lime: Choose limes that are firm and heavy for their size for more juice.
Quick Tip
What Fruits Are Good To Mix Together?
For a fruit salad, mix and match favorites but avoid pairing acidic fruits (like pineapple and grapefruit) with sweet ones (like banana and fig). To keep it fresh, add a splash of citrus juice (lemon, orange) to prevent browning in fruits like apples, pears, or bananas.
Quick Recipe Tips
- Pick ripe fruit: The ripeness of the fruit is important in getting the most possible flavor.
- Uniform cuts: Slice fruits into similar sizes for easy eating. If you’re using pre-cut fruit, you may need to cut them down a bit.
- Chill before serving: Pop the fruit in the fridge before making the salad for a more chilled flavor.
- Dress just before serving: Mix in the honey-lime dressing right before serving.
What To Serve With Tropical Fruit Salad
- Grilled Meats/Seafood: For a savory contrast.
- Yogurt/cottage cheese: A healthy breakfast or snack option.
- Ice cream/Sorbet: A sweet dessert pairing.
- Coconut whipped cream: To add a tropical twist and make this salad more of a dessert.
- Pancakes/Waffles: Use this salad as a fruity breakfast topping.
- Cheese platter: Adds some savoriness to the sweetness of the salad.
- Quinoa or rice dishes: Adds a fresh element.
- Toasted nuts and seeds: For some added crunch and flavor.
Storage
Store Tropical Fruit Salad in an airtight container in the fridge. Best enjoyed within 24 hours for the best textures.
More Delicious Salad Recipes:
Salads
Kale Sweet Potato Salad
Pasta Salads
Mediterranean Orzo Salad
Pasta Salads
Cowboy Caviar Pasta Salad
Green Salads
Mango Salad
Easy Tropical Fruit Salad
Equipment
Ingredients
- 1 cup honey mangoes 2 small, peeled and chopped
- 1 cup clementine oranges 3 to 4, peeled and segmented
- 1 cup thinly sliced kiwi 4 kiwis
- 2 cups cubed fresh pineapple
- 1-1/2 cups seedless red grapes
- 1-1/2 cups seedless green grapes
- 1/4 cup honey
- 1 lime
Instructions
- Wash and thoroughly dry the grapes. Peel and chop the mango into chunks. Peel and slice the kiwis into half moons. Peel and segment the clementines. Cut the pineapple into chunks.
- Place all prepared fruits in a large bowl. If time allows, refrigerate the un-dressed salad for an hour or two.
- In a mason jar, combine honey, 2 tsp lime zest, and 2 tbsp lime juice. Secure the lid and shake well to mix. Stir if needed.
- Drizzle the dressing over the fruits and toss to evenly coat. Enjoy.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tropical fruit salad, very delicious!
Love a good tropical fruit salad!
Thank you!