There’s nothing like a refreshing tropical fruit salad on a hot summer day. Pineapple, mango, papaya, and kiwi, balanced with a lemon, passion fruit, and guava dressing, is an immaculate combination! Mix and match for a versatile breakfast, healthy dessert, or snack.
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You know by now that I’m obsessed with anything tropical. During a trip to Hawaii, I temporarily forgot my love of bread baskets and replaced them with fruit bowls. I ate fruit for breakfast, lunch, dinner, and snacks. Imagine me enjoying the sunset on the beach while devouring a bowl of fresh tropical fruit.
This salad was inspired by that trip, and I’ve been making it more often lately because we’ve had an abundance of exceptionally tasty fruit. Take advantage of what’s in season, and enjoy it for breakfast and a light, healthy dessert or snack.
Fruits Ideal for Salad
You’ll want fruits that hold up to time and don’t turn dark quickly. A variety of colors will make it as attractive to the eyes as it is appetizing. Also, various textures will make a much more pleasant experience. Firm, crispy, smooth, and creamy all get together for a texture and flavor explosion.
Pineapple (firm and slightly tart), mangoes (orange, soft, and creamy), kiwi (green with an almost raspberry flavor), and pomegranate (red with a little crunch) are ideal. Bananas are delightfully creamy, but are best added at serving time so they don’t turn brown.
Lime, lemon, and orange juice add brightness while preserving the vibrant colors. Then add a little honey or maple syrup if you’d like a little more sweetness.
How to Make a Refreshing Tropical Fruit Salad
Make the simple syrup if using, cut up the fruit, make the dressing, and mix well. Adjust sweetness to taste. Chill and enjoy!
Oops, I couldn’t resist adding a few strawberries for a pop of red.
Tips and Tricks
- Completely ripe yet firm fruit is best for salad. Too green, and it will be hard and tart; too ripe, and it could be mushy.
- Many ethnic grocery stores sell guava, açaÃ, passionfruit, and mango pulp in the freezer section for a wonderful shortcut on the dressing. Let it thaw, make the dressing, and stir it into the salad for more flavor.
- Mix and match fruit that is in season. Just because strawberries and blueberries aren’t tropical doesn’t mean you can’t use them.
Make Ahead Instructions and Leftover Makeovers
You can make this salad the day before and keep it in the fridge. The lime and lemon juice in the dressing will keep it vibrant, and the flavors will mellow.
Leftovers will last in the fridge for up to a week. The colors will become less vibrant, and some of the fruit may become soft, but it will still taste amazing.
I love topping fruit salad with granola, nuts, and seeds for a fast and healthy breakfast. It also goes heavenly over oatmeal. Another option is to freeze it in those cool silicone blocks and use them for smoothies.
More Summery Fruit Recipes to Enjoy
This blog post was originally published in August 2018 and has been updated with additional tips and gorgeous photos.