Tropical Fruit Salad Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações Tropical Fruit Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups ripe mango; 1.5 cups pineapple (fresh); 1 cups papaya; 0.5 cups kiwi; 1 cups strawberries; 1 cup banana; 1 cup seedless grapes; 3 tbsp fresh lime juice; 2 tbsp fresh orange juice; 2 tsp honey; 1 tsp finely grated lime zest; 1 pinch sea salt; 2 tbsp fresh mint leaves; 2 tbsp toasted shredded coconut (optional)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time30m

Serves4

Make Tropical Fruit Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fruit

1 1/2 cups ripe mango

1 1/2 cups pineapple (fresh)

1 cups papaya

1/2 cups kiwi

1 cups strawberries

1 cup banana

1 cup seedless grapes

Citrus-honey dressing

3 tbsp Fresh lime juice

2 tbsp fresh orange juice

2 tsp Honey

1 tsp finely grated lime zest

1 pinch sea salt

Finish & garnish

2 tbsp fresh mint leaves

2 tbsp toasted shredded coconut (optional)

Method

Fruit

Prepare mango

Peel the mango and cut flesh away from the pit. Dice to yield about 1 1/2 cups. Transfer to a large mixing bowl.

Prepare pineapple

Trim top and base of the pineapple, remove skin and eyes, core, and cut into bite-sized cubes to make about 1 1/2 cups. Add to the bowl with mango.

Prepare papaya

Cut papaya in half, scoop out seeds, peel, and dice to yield about 1 cup. Add to the bowl.

Prepare kiwi

Peel kiwis and slice or dice to produce about 1/2 cup. Add to the bowl.

Prepare strawberries

Hull and quarter strawberries (or slice if small) to make 1 cup. Add to the bowl.

Prepare banana

Slice the banana just before tossing so it does not brown; add to the fruit bowl (about 1 cup sliced).

Prepare grapes

Halve or leave small seedless grapes whole to equal about 1 cup and add to the bowl.

Citrus-honey dressing

In a small bowl or jar, whisk together 3 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 2 teaspoons honey, 1 teaspoon finely grated lime zest, and a pinch of sea salt until honey is fully dissolved and dressing is emulsified.

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

Finish & garnish

Pour the dressing over the prepared fruit and gently toss with a large spoon or salad servers to coat evenly, taking care not to mash softer fruits like banana and strawberries.

Chill the tossed fruit salad in the refrigerator for 15–20 minutes to let the flavors marry (optional).

Just before serving, roughly chop or tear 2 tablespoons fresh mint leaves and sprinkle over the salad. If using, lightly toast 2 tablespoons shredded coconut in a dry skillet over medium heat until golden (about 2–3 minutes), cool slightly, and sprinkle on top.

Serve the tropical fruit salad chilled or at cool room temperature. Gently stir again before plating if it has sat for more than 30 minutes.