Fresh fruit salads are a great treat at any time of year, but they are especially refreshing on hot summer days. They make an excellent breakfast, a side dish for a BBQ or party, or even a nutritious dessert.
This Quick Tropical Fruit Salad dish is colorful, sweet, and refreshing, with the ideal balance of fruits. It’s ideal for the warmer months or to brighten up any day. Make it for potlucks, holidays, or a midweek treat you can make ahead of time. This dish can be easily doubled, tripled, or increased for a larger crowd.
Fruit salads served in a nice bowl are visually appealing and can be the party’s focus. This recipe combines my favorite tropical fruits, including bananas, papaya, oranges, and pineapple. While they are tropical, they can be found in many places of the world and throughout almost any season.
However, if you can’t locate any of the fruits, do not worry. Swap out the fruits you can’t get for ones you can and enjoy. Grapes, melon, dragon fruit, and strawberries are excellent choices. One of the most appealing aspects of easy fruit salads is their versatility.
Which fruits can be added?
- Bananas – Select bananas with bright yellow peels and a few stains. If the banana is overripe (with many dark stains), it will turn into mush.
- Papaya – when it is ripe, its skin becomes yellow or orange and softens to the touch.
- Mangoes – should have less green skin and be softer to the touch with a little give. Additionally, ripe mangoes should smell sweet around the stem.
- Fresh pineapple – it should have some give when gently squeezed. It should also have a sweet pineapple aroma around the stem. The skin of the pineapple should have less green and more yellowy-golden tones to ensure ripeness.
- Kiwi– Kiwi is not a tropical fruit, but it offers a splash of green and has a nice texture. It is optional.
- Apples – these are not usually tropical, but certain types are! So select wisely.
- Oranges and orange juice– use whatever variety you can get and what is in season. This recipe also includes freshly squeezed orange juice for the freshest flavor.
- Lime Juice – Toss the apples and bananas in freshly squeezed lime juice to delay the browning process.
- Honey – use organic honey.
- Fresh mint — optional for serving.
It doesn’t matter how large or small you dice your fruit; just make sure it’s all roughly chopped into similar-sized pieces. They do not have to be flawless; just little enough to provide a decent colourful mix and variation in a spoonful. Consider the proportions connected to the total amount of fruit in the dish. Use 1 cup of each of the fruits, which may result in leftovers that you can freeze and use later.
Simple 2 steps to make the salad
- In a medium serving bowl, mix the cubed cantaloupe, watermelon, pineapple, and lime juice. Toss to blend. For the finest flavor, cover and chill for at least 20 minutes before serving.
- This fruit salad is best served fresh, but it can be stored in the refrigerator, covered, for up to three days.
Topping ideas for the salad
- Lots of fresh mint leaves, which give colour, sweetness, and a refreshing flavour to the salad.
- Why not add passion fruit to make it more tropical? If you have access to fresh passion fruit, the edible seeds provide a natural crunch and a lovely visual appeal to the salad.
- Whipped cream has a touch of vanilla and zesty orange zest. Try it! It is a very elegant and flavourful combination.
- Yoghurt and granola make an excellent breakfast.
- You can choose whether or not to roast the coconut flakes.
- A dab of table cream it is available in the latin aisle of most grocery stores and online.
While many tropical fruits, such as papaya, can be easily found outside of tropical countries due to international shipping, they are not always as good as they would be in a tropical region because they are chosen earlier to withstand travel and shelving.
As a result, they’re not necessarily as sweet. So make this fruit salad using imported fruit. You may make a dressing by combining honey and orange juice, which adds sweetness to all of the fruits.