Fresh Pineapple Kiwi Salad

This vibrant pineapple kiwi salad brings a taste of the tropics to your table, balancing sweet juicy fruits with a zesty honey lime dressing and a surprise crunch from toasted coconut.

I first made this for a beachside family reunion when the temperature hit 95 degrees. The bowl was completely empty within minutes, and now it's requested at every summer gathering we host.

Ingredients

• Fresh pineapple: Offers tropical sweetness and provides the perfect foundation
• Kiwi: Brings a tangy brightness and gorgeous emerald color contrast
• Fresh mint leaves: Add a cooling aromatic touch that elevates the entire dish
• Limes: Provide both zest and juice for a perfect balance of acidity
• Honey: Creates a light natural sweetness that enhances the fruit flavors
• Shredded coconut: Adds a delightful textural contrast and nutty flavor when toasted

Step-by-Step Instructions

Toast the Coconut:

Spread shredded coconut in a dry skillet over medium-low heat. Watch carefully and stir frequently until it turns a light golden brown, about 3-5 minutes. The coconut transforms from plain to nutty and aromatic during this process. Remove immediately when golden to prevent burning.

Prepare the Fruit:

Core and cube the pineapple into bite-sized chunks, aiming for pieces that are easy to eat in one bite. Slice each kiwi in half horizontally, then use a spoon to scoop the flesh away from the skin in one smooth motion. Cut into bite-sized pieces similar to the pineapple for consistent texture throughout the salad.

Add Fresh Herbs:

Stack fresh mint leaves neatly, roll them tightly together like a cigar, then slice thinly to create delicate ribbons. This technique known as chiffonade creates the perfect amount of mint flavor without overwhelming the fruit.

Create the Dressing:

Zest the limes before juicing them to capture the aromatic oils in the skin. Whisk the zest, fresh lime juice, and honey together until well combined into a smooth, slightly thick dressing that will coat the fruit beautifully.

Combine and Chill:

Pour the honey lime dressing over the prepared fruit and mint, then gently toss until everything is evenly coated. Cover and refrigerate to allow the flavors to meld together.

Finish with Coconut:

Just before serving, sprinkle the toasted coconut over the top of the salad. Adding it at the last minute ensures it maintains its delightful crunch.

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The fresh mint completely transforms this dish from a simple fruit salad to something spectacular. I grow several varieties in my garden, and chocolate mint adds an unexpected but delightful twist when I use it in place of regular mint.

Creative Variations

The beauty of this tropical fruit salad lies in its adaptability. For a creamier version, fold in a cup of vanilla yogurt or coconut yogurt just before serving. This creates a luscious texture while adding protein.

For a dessert-worthy upgrade, sprinkle with a tablespoon of finely minced crystallized ginger. The subtle heat and sweetness of the ginger creates an intriguing layer of flavor that pairs beautifully with the tropical fruits.

Serving Suggestions

This vibrant salad makes a refreshing side dish for grilled fish or chicken, particularly with Caribbean or Pacific Rim flavors. The acidity cuts through rich dishes beautifully.

For brunch gatherings, serve in hollowed pineapple halves for a stunning presentation that requires minimal extra effort. Garnish with additional mint sprigs and lime wedges for an Instagram-worthy display.

Seasonal Adaptations

During winter months when fresh pineapple might be less sweet, substitute mango or papaya for equally delicious results. The honey lime dressing works beautifully with virtually any tropical fruit combination.

For fall gatherings, consider adding pomegranate arils which provide both visual appeal with their ruby color and a pleasant textural pop against the softer fruits.

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Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Fresh pineapple is recommended for the best flavor and texture, but canned pineapple can be used if fresh isn’t available. Be sure to drain it well before using.

→ Can this be made ahead of time?

Yes, the fruit salad can be made a day in advance. Just store it in a sealed container in the refrigerator and add the toasted coconut just before serving to maintain its crunch.

→ What type of coconut works best?

You can use sweetened or unsweetened shredded coconut, depending on your taste preference. Toasting enhances the flavor of both types.

→ How long will leftovers keep?

Prepared pineapple kiwi salad can be stored in the refrigerator for up to 3 days, but the texture of the fruit may soften over time.

→ Can I substitute the honey in the dressing?

Yes, maple syrup or agave nectar can be used as a substitute for honey to make the dressing vegan-friendly or suit different dietary preferences.