Coconut Lime Fruit Salad with Kiwi Slices

Coconut Lime Fruit Salad with Kiwi Slices

Juicy tropical fruit tossed in a tangy lime-coconut dressing with bright kiwi slices.

Total 25 min Makes 6 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This fresh fruit salad combines kiwi, pineapple, mango, and berries in a light coconut milk and lime dressing with a hint of honey. Toasted coconut flakes add crunch and a touch of nutty sweetness. It makes a refreshing side for brunch, a light dessert, or a cool addition to a summer barbecue.

Ingredients

  • 4 kiwis, peeled and sliced into rounds
  • 2 cups pineapple, cored and cubed
  • 1 mango, peeled and cubed
  • 1 cup strawberries, hulled and sliced
  • 1 cup seedless grapes, halved
  • 1/3 cup canned coconut milk
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 2 tablespoons honey
  • 1/2 cup unsweetened shredded coconut, toasted
  • 2 tablespoons fresh mint leaves, thinly sliced

Method

  1. Spread the shredded coconut in a dry 9-inch skillet over medium heat and toast, stirring frequently, until golden brown and fragrant.

  2. Transfer the toasted coconut to a plate and set aside to cool completely.

  3. In a small bowl, whisk together the coconut milk, lime juice, lime zest, and honey until smooth.

  4. In a large bowl, combine the sliced kiwis, pineapple, mango, strawberries, and grapes.

  5. Pour the coconut-lime dressing over the fruit and gently toss to coat evenly.

  6. Cover and chill the fruit salad for 15 minutes to let the flavors meld.

  7. Sprinkle the toasted coconut and sliced mint over the salad just before serving.

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    Coconut Lime Fruit Salad with Kiwi Slices

    This fresh fruit salad combines kiwi, pineapple, mango, and berries in a light coconut milk and lime dressing with a hint of honey. Toasted coconut flakes add crunch and a touch of nutty sweetness. It makes a refreshing side for brunch, a light dessert, or a cool addition to a summer barbecue.

    25 min 6 servings 165 cal

    Ingredients

    • 4 kiwis, peeled and sliced into rounds
    • 2 cups pineapple, cored and cubed
    • 1 mango, peeled and cubed
    • 1 cup strawberries, hulled and sliced
    • 1 cup seedless grapes, halved
    • 1/3 cup canned coconut milk
    • 2 tablespoons lime juice, freshly squeezed
    • 1 teaspoon lime zest
    • 2 tablespoons honey
    • 1/2 cup unsweetened shredded coconut, toasted
    • 2 tablespoons fresh mint leaves, thinly sliced

    Method

    1. 1

      Spread the shredded coconut in a dry 9-inch skillet over medium heat and toast, stirring frequently, until golden brown and fragrant.

    2. 2

      Transfer the toasted coconut to a plate and set aside to cool completely.

    3. 3

      In a small bowl, whisk together the coconut milk, lime juice, lime zest, and honey until smooth.

    4. 4

      In a large bowl, combine the sliced kiwis, pineapple, mango, strawberries, and grapes.

    5. 5

      Pour the coconut-lime dressing over the fruit and gently toss to coat evenly.

    6. 6

      Cover and chill the fruit salad for 15 minutes to let the flavors meld.

    7. 7

      Sprinkle the toasted coconut and sliced mint over the salad just before serving.