Salada De Frutas / Fruit Salad Recipe

Wash and dry

Wash all fruits thoroughly under cool running water. Pat dry with paper towels or a clean kitchen towel.

Peel, hull and chop

Peel and dice the mango and pineapple into roughly 1/2-inch pieces. Hull and halve the strawberries. Halve the grapes. Peel and slice the kiwi. Slice the banana just before combining to avoid excess browning. Segment the orange (or peel and chop if not segmenting). Aim for similar-sized pieces so the salad is easy to eat.

Combine fruits

Place all prepped fruit (mango, pineapple, strawberries, grapes, kiwi, banana, orange) into a large mixing bowl. Gently toss with a large spoon to combine without bruising delicate fruits.

In a small bowl or measuring cup, whisk together the lime juice, honey (or agave), finely grated lime zest, chopped fresh mint, a pinch of sea salt and a pinch of freshly ground black pepper until the honey dissolves and the dressing is smooth.

Taste the dressing and adjust: add up to 1 teaspoon more honey if you prefer sweeter, or another 1/2 tablespoon lime juice for brighter acidity.

Pour the dressing over the bowl of fruit. Using two large spoons, gently fold the dressing through the fruit until pieces are evenly coated. Take care not to mash softer fruits like strawberries and banana.

If you prepared the banana ahead, fold it in last to minimize browning. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, or chill for up to 1 hour in the refrigerator.

Just before serving, sprinkle toasted coconut flakes and chopped toasted nuts over the salad for crunch, if using. Serve with a dollop of plain or coconut yogurt on the side or lightly drizzled on top.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: fruit will soften and release juices over time; if desired, reserve banana and yogurt until serving to keep texture fresh.