This tropical fruit salad recipe is made with pineapple, kiwi, orange, mango, and fresh berries. Sprinkled with toasted coconut, fresh grated turmeric root, poppy seeds, lime and orange zest. Vegan and easy!
I am proud only of those days that pass in undivided tenderness.~Robert Bly~
Why you’ll love this Tropical Fruit Salad Recipe!
As a chef, I absolutely love this tropical fruit salad because the flavor is wonderfully surprising! Tropical fruits are paired with toasted coconut, lime juice, and fresh turmeric root, a whisper of the exotic. Trust me when I tell you, the synergy of flavor here will delight you!
Subtle yet magical, its flavor transforms everyday fruit salad into something unexpected and deliciously unique. Always a hit in our catering business, this fruit salad is perfect for special brunches, bridal showers, baby showers, or on Mother’s Day.
Tropical Fruit Salad Ingredients
- Tropical fruits: pineapple, mango, papaya, oranges, melons, berries and kiwi.
- Fresh Lime: for squeezing and we use the zest!
- Toasted Coconut Flakes– for delicious texture!
- Fresh Grated Turmeric Root– optional but elevates the salad! If new to turmeric, start conservatively and then add more to taste. And prepare to be delighted. It’s an easy way to incorporate it into our diets and enjoy some of the health benefits, but it’s actually the flavor itself that sold me on this. It’s soooooooo good!
How to make Tropical Fruit Salad Recipe
Toast coconut flakes in a skillet until golden, and let cool.
Cut all the fruit and place it in a large bowl.
Toss with the lime and orange juice. Sprinkle with the lime and orange zest, poppy seeds, fresh grated turmeric root, and the toasted coconut flakes.
Storing Tropical Fruit Salad
Feel free to make the salad ahead, except for the coconut. Wait until serving so it stays crisp. Leftovers will keep up to 3 days in an air-tight container in the fridge.
More fruit Salad recipes you’ll love!
- Summer Fruit Salad
- Mexican Papaya Salad
- Nectarine Salad with Cucumber, Basil and Goat Cheese
- Strawberry and Spinach Salad
- Blueberry Salad
- Peach Panzanella Salad
- Pickled Cherry Salad with Farro and Almonds
- 10 Amazing Turmeric Recipes
Tropical Fruit Salad
- Prep Time: 20 mins
- Total Time: 15 mins
- Yield: 6
- Category: brunch
- Method: tossed
- Cuisine: america
- Diet: Vegan
Description
This tropical fruit salad recipe is made with pineapple, kiwi, orange, mango, and fresh berries. Sprinkled with toasted coconut, fresh grated turmeric root, poppy seeds, lime and orange zest. Vegan and easy!
Ingredients
- 2 cups fresh peeled, pineapple chunks
- 2 cups melon chunks ( cantaloupe, honeydew)
- 1 mango or papaya- peeled, cut into chunks
- 2 kiwi -peeled, sliced
- 1 cup fresh berries- strawberries or blue berries
- 1 orange (peeled and sliced)
- 1 orange (zested and juiced)
- 1 lime- juice and zest
- 1-2 teaspoons fresh grated turmeric
- 1/2 teaspoon poppy seeds
- 1/4 cup toasted coconut flakes
Instructions
- Place all fruit in a bowl (leave the berries out until the end, if very tender ).
- Zest the lime and orange and add zest to the bowl.
- Squeeze the orange and ½ of the lime over the fruit.
- Peel the turmeric and finely grate over the salad.
- Sprinkle the poppy seeds.
- Gently mix. Add the berries, folding them in.
- Taste, add more turmeric to taste.
- Garnish with toasted coconut flakes.
Notes
Leftovers will keep up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 36.4 g
- Sodium: 7.2 mg
- Fat: 1.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 45.7 g
- Fiber: 4.8 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Very fun and good, thank you!
Glad you gave it a go!
Excellent
I am inspired
I need more recipe for Casa Aldea
I would love to change the concept of my resto
I wanted it to be more vegan, where do I start?
I needed recipes for breakfast, lunch and dinner.
Thanking you in advance!
Rose
Thanks and how about going to the “breakfast” Category on the recipe page?
I have enjoyed every recipe that I have tried on your blog. I even enjoy your blog on your family trips. I have shared your blog with my friends.
I would definitely purchase your cookbook if you are thinking about publishing one.
Bless You! You are so kind, thank you so much. Your supportive words come at such a good time, I really appreciate it Cheryl!!
One can’t find fresh turmeric everywhere? Certainly not here in Nova Scotia, Canada, at any of the oriental grocery stores. I use the powdered version often, as, correct me if I am wrong, it is basically a colorant, certainly in curries, but has little to do with flavoring? Somewhat like Annatto seeds, which I do have, and is a colorant only? Don’t misinterpret my comments, love your blog and your recipes!!.
Hi Frank!
Thanks for the comment! It’s kind of crazy – Fresh turmeric root is quickly becoming available even at main stream grocery stores around here…I bet you will see some up there in the next year or so. It’s a huge new food trend. The root actually has such an amazingly great exotic flavor…I wish I could send you some to try it!! Can I? I wonder is it legal?
You’ve inspired me to try it! Of course I’ve used powdered turmeric before, but now I have to try it fresh. Yum!!
Oh my gosh I love this! I always try to use more turmeric when I can, but sometimes it is just easier to use powdered, even though fresh has such a nicer taste. Going to try this asap 🙂