Tropical Goodness Recipe

Prepare fruit

Peel and dice the mango into roughly 1/2-inch pieces (about 1 cup). Dice the fresh pineapple to the same size. Peel and slice the banana into 1/4-inch rounds. Dice the papaya and halve the strawberries. Place all prepared fruit in a large mixing bowl.

Add the passion fruit pulp or passion fruit juice to the bowl and gently fold the fruit once or twice so the seeds/pulp are distributed but fruit pieces remain intact.

Make the dressing

In a small bowl or jar, whisk together the coconut milk, Greek yogurt, fresh lime juice, honey (or agave), vanilla extract, and fine sea salt until smooth and slightly thickened. Taste and adjust sweetness or lime to preference.

If the coconut milk is very thin, refrigerate for 10 minutes to slightly thicken, or whisk thoroughly to emulsify before adding to fruit.

Pour about half of the dressing over the prepared fruit and gently toss to coat. Reserve the remaining dressing to serve on the side or add more if you prefer a saucier salad.

Toast garnish (if not pre-toasted)

If your shredded coconut isn't toasted, warm a small skillet over medium heat. Add the shredded coconut and stir constantly for 2–3 minutes until golden and fragrant. Remove immediately to a plate to cool. If you like, lightly toast the chopped macadamia nuts in the same pan for 1–2 minutes until aromatic; watch carefully to avoid burning.

Sprinkle the toasted coconut and chopped macadamia nuts over the tossed fruit. Zest one lime over the salad for bright citrus aroma and tuck fresh mint leaves on top as garnish.

Serve the Tropical Goodness immediately chilled or at cool room temperature with the remaining dressing on the side. Leftovers: store any uneaten salad and dressing separately in airtight containers in the refrigerator for up to 2 days.