Tropical Fruit Salad Mint And Honey

Tropical Fruit Salad Mint And Honey

Juicy pineapple, mango, and kiwi get a bright lift from honey and fresh mint.

Total 20 min Makes 6 servings Calories 120/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This tropical fruit salad combines ripe pineapple, mango, papaya, and kiwi with a light honey-lime dressing and fresh mint for a refreshing, juicy mix. It works well as a breakfast side, brunch centerpiece, or light dessert, and comes together with minimal knife work and no cooking.

Ingredients

  • 2 cups pineapple, peeled, cored, and cubed
  • 2 cups mango, peeled and cubed
  • 1 cup papaya, peeled, seeded, and cubed
  • 3 kiwi, peeled and sliced into rounds
  • 1 cup seedless red grapes, halved
  • 1 banana, sliced
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh mint leaves, thinly sliced, plus extra for garnish
  • 1 pinch salt

Method

  1. Peel, core, and seed the pineapple, mango, papaya, and kiwi as needed, then cut all fruit into bite-sized cubes or slices and place in a large mixing bowl.

  2. Add the halved grapes and sliced banana to the bowl with the other fruit.

  3. In a small bowl, whisk together the honey, lime juice, and a pinch of salt until well combined.

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

  5. Fold in the sliced mint leaves, distributing them throughout the salad.

  6. Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld.

  7. Give the salad a gentle toss, garnish with extra mint leaves, and serve chilled.

Rate this recipe

★ 4.8 (1)

Tropical Fruit Salad Mint And Honey

This tropical fruit salad combines ripe pineapple, mango, papaya, and kiwi with a light honey-lime dressing and fresh mint for a refreshing, juicy mix. It works well as a breakfast side, brunch centerpiece, or light dessert, and comes together with minimal knife work and no cooking.

20 min 6 servings 120 cal

Ingredients

  • 2 cups pineapple, peeled, cored, and cubed
  • 2 cups mango, peeled and cubed
  • 1 cup papaya, peeled, seeded, and cubed
  • 3 kiwi, peeled and sliced into rounds
  • 1 cup seedless red grapes, halved
  • 1 banana, sliced
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh mint leaves, thinly sliced, plus extra for garnish
  • 1 pinch salt

Method

  1. 1

    Peel, core, and seed the pineapple, mango, papaya, and kiwi as needed, then cut all fruit into bite-sized cubes or slices and place in a large mixing bowl.

  2. 2

    Add the halved grapes and sliced banana to the bowl with the other fruit.

  3. 3

    In a small bowl, whisk together the honey, lime juice, and a pinch of salt until well combined.

  4. 4

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

  5. 5

    Fold in the sliced mint leaves, distributing them throughout the salad.

  6. 6

    Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld.

  7. 7

    Give the salad a gentle toss, garnish with extra mint leaves, and serve chilled.