Description
A vibrant tropical fruit salad bursting with flavor, combining pineapple, papaya, mango, kiwi, and raspberries in a tangy honey-lime dressing. Perfect for summer gatherings or post-meal refreshments.
Ingredients
2 cups pineapple chunks (fresh or canned in juice)
1 cup papaya chunks (seeded and peeled)
2 cups mango chunks (at room temperature for maximum sweetness)
1 cup kiwi slices (unpeeled for color contrast)
1 cup raspberries (frozen-thawed for texture stability)
1/4 cup honey (replace with agave for vegan option)
2 tablespoons lime juice (bottled works if fresh is unavailable)
3–4 mint sprigs (optional garnish)
Instructions
Finely dice pineapple, peel papaya skin, and cut mango flesh into segments.
Wash raspberries in cold water; pat dry with paper towels to retain juiciness.
Slice kiwi on the diagonal for presentation; reserve until last to toss.
In a small bowl, whisk honey until dissolved, then slowly stir in lime juice to emulsify.
Set aside 1 tablespoon of dressing for serving adjustments.
Combine pineapple, papaya, mango, and raspberries in a large salad bowl.
Drizzle with 3/4 of the honey-lime dressing, reserving some for adjustments.
Toss gently with a spatula to coat without crushing berries.
Transfer to chilled serving bowls; top with mint sprigs and kiwi slices as decorative elements.
Notes
Using frozen fruit (thawed) saves prep time and maintains flavor.
Assemble ingredients when fully chilled to preserve crispness.
Reserve kiwi and mint for garnishing at serving time for optimal presentation.
Optional: serve with extra lime wedges on the side for added zest.
- Prep Time: 10
- Cook Time: 5
- Category: RECIPES
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 120
- Sugar: 22g
- Sodium: 20mg
- Fat: 0.5g
- Saturated Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg