Tropical Fruit Salad Recipe

Make simple syrup

Combine 0.25 cup granulated sugar and 0.25 cup water in a small saucepan. Warm over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature.

Stir the strained grapefruit juice (2 cups) with the cooled simple syrup, 1 tablespoon fresh lime juice and a pinch of salt in a shallow metal or glass baking dish (about 9x9 or similar). Taste and adjust sweetness or acidity—granita should taste slightly bright.

Place the dish in the freezer. After 30–40 minutes, use a fork to scrape and break up any forming ice crystals. Repeat scraping every 30 minutes for about 2–3 hours until the mixture is fully crystallized and fluffy. Alternatively, freeze until mostly solid and then scrape with a fork to create a granular texture. Keep frozen until ready to serve; scrape again before plating to fluff.

Line a small baking sheet with parchment paper or a silicone mat. Set aside.

In a small nonstick skillet over medium heat, melt 1 teaspoon unsalted butter. Add 0.75 cup raw pumpkin seeds and 2 tablespoons granulated sugar. Stir continuously to coat seeds in the melting sugar. Cook for 3–5 minutes until seeds are fragrant and the sugar begins to caramelize and coat the seeds evenly.

Sprinkle 1/4 teaspoon fine sea salt over the seeds, stir once to combine, then immediately transfer the seeds to the prepared baking sheet, spreading them into a single layer to cool. Once cool, break apart any clusters. Store at room temperature in an airtight container until serving.

In a small bowl or jar, whisk together 3 tablespoons honey, 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1 teaspoon finely grated lime zest and a pinch of salt until smooth and slightly emulsified. Taste and adjust: if too sweet, add a little more lime; if too tart, add a touch more honey.

Prepare the fruit: dice 2 cups pineapple, peel and slice enough kiwi for 1 cup, dice 1.5 cups mango, segment or chop 1 cup orange, and rinse 1 cup each raspberries and blackberries. Gently pat berries dry on paper towels to remove excess moisture.

Combine the pineapple, kiwi, mango and orange in a large mixing bowl. Add the raspberries and blackberries last to avoid crushing them.

Pour the honey-lime dressing evenly over the fruit and gently toss with a large spoon to coat all pieces without mashing the berries. Adjust dressing quantity to taste if you prefer lighter coating.

Taste and sprinkle about 1 teaspoon fresh lime zest over the tossed salad for bright aroma.

To serve: spoon the fruit salad into individual bowls or a large serving bowl. Top each portion with a small scoop (about 2–3 tablespoons) of grapefruit granita alongside or on top of the fruit for a refreshing contrast. Finish with a generous sprinkle (about 1–2 tablespoons per serving) of the candied pumpkin seeds for crunch.

If not serving immediately, refrigerate the dressed fruit (without granita) up to 2 hours. Add granita at the last minute to preserve texture; candied seeds can be added just before serving to stay crisp.