Pineapple Kiwi Salad with Toasted Coconut and Mint Recipe

Introduction

This Pineapple Kiwi Salad is a refreshing and vibrant treat perfect for warm days. Combining sweet pineapple, tangy kiwi, and a hint of mint with a zesty lime-honey dressing makes it a delightful and healthy snack or side dish.

Ingredients

• 1/4 cup shredded coconut
• 1 large fresh pineapple
• 4 kiwis
• 8-10 fresh mint leaves
• 2 limes
• 2 tablespoons honey

Instructions

1. Step 1: In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until the coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
2. Step 2: Cube the pineapple and place it into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice the kiwi into bite-sized pieces and add them to the bowl. Gently roll the mint leaves together, thinly slice (julienne), and add to the bowl.
3. Step 3: In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour the dressing over the fruit and toss gently to coat. Cover and refrigerate until ready to serve.
4. Step 4: Just before serving, sprinkle the toasted coconut over the fruit salad for added crunch and flavor.

Tips & Variations

• For extra sweetness, use ripe, golden kiwis and a perfectly ripe pineapple. If you prefer, substitute honey with maple syrup for a vegan option.
• Try adding chopped macadamia nuts or sliced almonds for a nutty crunch.
• Fresh basil leaves can be swapped with mint for a slightly different herbal note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice over time, so give it a gentle toss before serving. The toasted coconut is best sprinkled fresh just before serving to maintain its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the fruit and dressing up to a day in advance. Store the salad chilled and add the toasted coconut right before serving to keep it crisp.

What if I don’t have fresh limes?

Fresh lime juice is preferred for the bright, fresh flavor in this salad, but you can substitute with fresh lemon juice in equal amounts if needed.

Pineapple Kiwi Salad with Toasted Coconut and Mint Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

A refreshing and tropical Pineapple Kiwi Salad featuring sweet, juicy pineapple and tangy kiwi, enhanced with fragrant mint and a zesty lime-honey dressing, topped with toasted coconut for a delightful crunch. Perfect as a light snack or a vibrant side dish.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit

• 1 large fresh pineapple
• 4 kiwis

Herbs and Citrus

• 8–10 fresh mint leaves
• 2 limes (zested and juiced)

Other

• 1/4 cup shredded coconut
• 2 tablespoons honey

Instructions

1. Toast the Coconut: In a skillet over medium-low heat, add the shredded coconut. Cook, stirring frequently, until the coconut is lightly browned and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
2. Prepare the Fruit: Cube the fresh pineapple and place it into a large mixing bowl. Slice each kiwi in half, then use a spoon to carefully scoop the fruit away from the peel. Cut the kiwi flesh into bite-sized pieces and add to the bowl with pineapple.
3. Add Mint: Gently roll the fresh mint leaves together and julienne by thinly slicing them. Add the sliced mint to the bowl with the fruit.
4. Make the Dressing: In a separate small bowl, zest and juice both limes. Add the honey and whisk well to combine until the honey is fully incorporated into the lime juice.
5. Combine and Chill: Pour the lime and honey dressing over the fruit and mint mixture. Toss gently to ensure all the pieces are coated evenly. Cover the bowl and refrigerate until ready to serve to allow flavors to meld.
6. Serve: Just before serving, sprinkle the toasted coconut over the fruit salad to add a delicious crunchy texture and enhance the tropical flavors.

Notes

• To toast coconut evenly, stir continuously to prevent burning.
• You can substitute honey with agave syrup or maple syrup for a vegan version.
• For an extra burst of flavor, add a handful of chopped nuts like macadamias or almonds.
• This salad is best enjoyed fresh but can be stored refrigerated for up to 24 hours.
• If you prefer, you can use canned pineapple chunks, drained, instead of fresh pineapple.

Keywords: pineapple kiwi salad, tropical fruit salad, toasted coconut salad, lime honey dressing, fresh fruit salad