Tropical Fruit Salad Bowl (Print Version)
A vibrant mix of fresh watermelon, dragon fruit, papaya, mango, pineapple, and kiwi, topped with honey-lime.
# Ingredients:
→ Fruit
01 -
2 cups watermelon, diced into 3/4-inch pieces
02 -
2 dragon fruits (about 2 cups), peeled and diced into 3/4-inch pieces
03 -
1 papaya (about 1 1/2 cups), peeled, seeded, and diced into 3/4-inch pieces
04 -
1 mango (about 1 1/2 cups), peeled and diced into 3/4-inch pieces
05 -
1 cup pineapple, cut into 1/2-inch thick wedges
06 -
3 kiwis (about 1 cup), peeled, quartered, and sliced into 1/4-inch thick pieces
07 -
1 large banana (about 3/4 cup), sliced into 1/2-inch thick rounds
→ Dressing and Garnish
08 -
1/4 cup honey or pure maple syrup
09 -
1 teaspoon lime zest
10 -
2 tablespoons lime juice
11 -
1/4 cup coconut chips or coconut shreds, for garnish (optional)
12 -
1 tablespoon fresh mint, thinly sliced
# Steps:
01 -
Place watermelon, dragon fruit, papaya, mango, pineapple, kiwi, and banana in a large mixing bowl. If using red-fleshed dragon fruit, reserve it to add as a topping after tossing to avoid color bleeding.
02 -
In a separate small bowl, whisk together honey, lime zest, and lime juice until well combined.
03 -
Drizzle the dressing over the prepared fruit. Gently toss to ensure the fruit is evenly coated. If not serving immediately, cover and refrigerate until ready to serve.
04 -
Heat a small pan over medium heat. Add coconut and shake the pan occasionally until lightly browned, about 2 to 4 minutes. Transfer toasted coconut to a bowl to cool.
05 -
Just before serving, garnish the fruit salad with toasted coconut and sliced mint.
# Notes:
01 -
Prepare and slice the fruit just before assembling to preserve freshness and texture.