Pina Colada Fruit Salad

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 A tropical pina-colada inspired fruit salad (non-alcoholic)

I cannot get enough fruit this summer! Luckily my boys feel the same and we’ve been snacking on fruit salads nonstop (another fruit salad recipe coming soon!)

This one is perfect for the summer and packed with delicious tropical flavors. Both my boys and I are obsessed with (virgin) pina coladas so after adding those flavors to a fruit salad it’s safe to safe we’ll be eating this everyday for the rest of this summer. 🙂 When experimenting with the “dressing” for this fruit salad, I tried several pina colada mixes, including a frozen concentrate one, and there was a huge difference in the mixes. Here is my favorite pina colada mix for this specific salad.

More Fruit-Filled Dishes:

Fruit Cheesecake Tart

4 No-Bake Fruity Desserts

Sugar Cookie Fruit Tart

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Pina Colada Fruit Salad

5 from 2 votes
An inspired tropical pina-colada fruit salad (non-alcoholic)
Print Recipe

Pina Colada Fruit Salad

5 from 2 votes
An inspired tropical pina-colada fruit salad (non-alcoholic)
Course Salad
Cuisine American
Keyword fruit salad, pina colada
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings as a side
Chelsea Lords
Calories 145kcal


  • 2 small honey (Ataúlfo) mangoes, or 1 regular mango
  • 2 tangelos
  • 2 cups fresh pineapple chunks
  • 1 and 1/2 cups red grapes
  • 1 and 1/2 cups green grapes
  • 1/2 cup pina colada mix (I like On the House Pina Colada Mix for this recipe)
  • 2 tablespoons fresh pineapple juice
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon EACH: coconut extract, almond extract
  • Optional: toasted coconut flakes


  • Start by preparing the fruits: wash and thoroughly dry all the fruits. Dice the mango, peel and separate tangelos and then cut each segment into 2-3 pieces, chunk the fresh pineapple. 
  • Add the diced mango, cut tangelos, cut pineapple, red grapes, and green grapes to a large bowl.
  • In a mason jar combine the pina colada mix, pineapple juice, orange juice, coconut extract, and almond extract. Cover the jar with a lid and shake to combine.
  • Drizzle over the fruit and toss to coat. Place in the fridge until ready to serve. (Salad is best served cold and best enjoyed the same day it is made!) You can prep ahead by making the salad and dressing, keeping separate in the fridge, and then tossing right before serving.
  • If desired, top the salad or individual plates with toasted coconut flakes.

Nutrition Facts

Calories: 145kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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