Pineapple Fruit Salad

5 from 6 votes

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!

Prep Time15

Total Time15

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 234kcal

Author: Jennifer Fishkind

Ingredients

Coconut Dressing:

1 cup coconut milk very well-shaken
¼ cup honey
1 tbsp lime juice (~ ½ lime)
1 tsp lime zest (~ ½ lime)
½ tsp vanilla extract
¼ tsp salt
¼ tsp cinnamon

Fruit Salad:

2 cups fresh pineapple core discarded, cut into chunks
1½ cups strawberries chopped (cut then measure)
½ cup blueberries
1 firm, ripe mango peeled and cubed
1 kiwi fruit peeled, sliced (each slice cut in fourths)
Mint leaves, optional garnish
Hemp or chia seeds optional garnish

Instructions

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.

Notes

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.

Nutrition