Fruit Recipe

Wash and prepare

Rinse all fruit under cold water and dry thoroughly on paper towels or in a salad spinner to prevent dilution of the dressing.

Pineapple: cut off top and bottom, stand upright and slice off the skin. Cut out the core and chop the flesh into roughly 1/2-inch (about 1.25 cm) pieces to yield approximately 2 cups.

Mango: peel and dice into roughly 1/2-inch pieces (about 1.5 cups). Aim for similar-sized pieces to the pineapple so the salad is balanced.

Strawberries: hull and halve or quarter depending on size so they are bite-sized (about 1.5 cups).

Kiwi: peel, slice into 1/4–1/2-inch rounds and halve the rounds if large to make bite-sized pieces (about 1 cup).

Grapes: halve each grape (if small, you can leave whole) to avoid large whole pieces (about 1 cup).

Mandarin segments: peel and separate into segments. Remove any visible membrane to keep texture tender (about 1 cup).

Banana: slice into 1/4–1/2-inch rounds and set aside. Add the banana to the salad last, immediately before serving or just before chilling, to minimize browning (about 1 cup).

Combine the prepared pineapple, mango, strawberries, kiwi, grapes and mandarin segments in a large mixing bowl. Gently toss to distribute evenly and create a base for the dressing.

Toast the coconut

Place a dry skillet over medium heat. Add the shredded coconut and toast, stirring constantly, for 2–3 minutes until it turns light golden and fragrant. Transfer to a plate to cool (this prevents further toasting from residual heat).

Make the dressing

In a small bowl or measuring cup, whisk together the honey, fresh lime juice and lime zest until smooth. Add a small pinch of kosher salt (use the 'to taste' amount) and whisk again to combine. Taste and adjust honey or lime if you prefer sweeter or tangier.

Dress the fruit: pour roughly half of the dressing over the large bowl of mixed fruit and gently fold with a large spoon or spatula to coat without mashing delicate pieces. Taste and add more dressing as desired — you want the fruit lightly glazed, not swimming.

Add banana, mint and toasted coconut: add the sliced banana, chopped fresh mint and the cooled toasted coconut to the bowl. Gently fold once or twice to incorporate these fragile ingredients without breaking them up.

Chill and serve: cover the bowl and chill the salad in the refrigerator for 10–15 minutes to let flavors meld. Serve chilled as a side. If making more than 30 minutes ahead, wait to add banana and toasted coconut until just before serving to preserve texture.