Pineapple Kiwi Salad with Toasted Coconut and Mint Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
