Salada De Frutas Recipe

Wash and dry

Rinse all fresh fruit under cold running water. Pat dry with a clean kitchen towel or paper towels to remove excess moisture.

Peel, core and cut apples

Core the apple and dice into roughly 1/2-inch (1–1.5 cm) cubes. If you prefer, leave the peel on for color and texture. Place the apple pieces in a large mixing bowl and toss immediately with 1/2 tablespoon of the lime juice to slow browning.

Slice banana

Peel the banana and slice into 1/4-inch (0.5–0.7 cm) rounds. Add to the bowl with apples and toss gently to combine.

Segment the orange

Using a small knife, cut away the peel and white pith of the orange, then segment (supremé) or simply slice into bite-sized pieces. Reserve any juices and add them to the dressing later. Add orange pieces to the bowl.

Prepare grapes and berries

If grapes are large, halve them; otherwise leave whole. Hull and halve or quarter the strawberries depending on size and add them to the mixing bowl.

Dice pineapple and slice kiwi

If using fresh pineapple, remove skin and core and dice into bite-sized pieces (about 1/2 inch). Peel and slice the kiwi into rounds or half-moons and add both to the bowl.

Whisk dressing

In a small bowl or measuring cup, whisk together the remaining 1.5 tablespoons lime juice, 2 tablespoons orange juice, honey, chopped mint, vanilla (if using) and a pinch of salt until smooth and slightly runny. Taste and adjust: add a little more honey for sweetness or more lime for brightness.

Dress the fruit

Pour the dressing evenly over the mixed fruit. Gently toss the fruit with two large spoons or salad tongs until all pieces are lightly coated. Be careful not to mash softer fruits like bananas and strawberries; fold gently.

Chill (optional)

Cover the bowl and refrigerate the salad for 15–30 minutes to let flavors meld. If serving immediately, you can skip extended chilling.

Portion and garnish

Divide the fruit salad among 4 serving bowls. Sprinkle toasted coconut flakes and extra mint leaves on top if desired.

Serve chilled or at cool room temperature. Leftovers keep well covered in the refrigerator for up to 2 days; toss gently before serving as some fruit will release liquid.