Tropical Fruit Salad
This vibrant tropical fruit salad tosses dragon fruit, mango, pineapple, strawberries, blueberries, grapes, and kiwi in a bright honey lime dressing with fresh ginger and a pinch of flaky sea salt. It's colorful, refreshing, and ready in 20 minutes, the kind of side that looks stunning on any table and disappears before anything else does!
Servings: 6 servings
Equipment
- Whisk
- Microplane
Ingredients
For the Fruit:
- ½ pink flesh dragon fruit peeled and cubed
- ½ white flesh dragon fruit peeled and cubed
- 2 cups fresh mango cubed
- 1 cup fresh pineapple cubed
- 1 cup fresh strawberries hulled and cubed
- 1 cup fresh blueberries
- 1 cup seedless green grapes halved
- 2 kiwis peeled and cubed
For the Honey Lime Dressing:
- 3 tbsp fresh lime juice
- 3 –4 tbsp honey or agave to taste
- 1 tsp lime zest
- ½ tsp fresh ginger finely grated
- Pinch of flaky sea salt
For Finishing:
- Fresh mint leaves torn
Instructions
- Whisk together the lime juice, honey, lime zest, grated ginger, and flaky sea salt until fully combined. Taste and adjust sweetness as needed. Set aside.
- Add all the prepared fruit to a large wide bowl, then drizzle the honey lime dressing over everything and toss gently so all the fruit is lightly coated.
- Scatter fresh torn mint leaves over the top.
- Serve immediately or refrigerate for up to 1 hour before serving. Do not dress too far ahead or the fruit will release too much liquid and get watery.
Notes
- Cube all the fruit to roughly the same size so every bite has an even mix and the dressing coats everything uniformly.
- Dress the salad right before serving, the salt and acid in the dressing pull moisture from the fruit quickly and will make it watery if it sits too long.
- Fresh ginger in the dressing is subtle but makes a real difference, it adds a warm, aromatic layer that keeps the salad from tasting one-note sweet.
- Dragon fruit is mild in flavor but adds stunning color. Cut it last so the pink flesh doesn't bleed onto the other fruit too much before serving.