Coconut Free Tropical Fruit Salad with Lime & Ginger
Bright, juicy, and bursting with color, this tropical fruit salad is the kind of dish that makes any table feel like a celebration. Ripe mango, pineapple, papaya, and kiwi are tossed in a zingy dressing of fresh lime juice, honey, grated ginger, and a pinch of turmeric — a combination that's simple to pull together but genuinely impressive in flavor. The short resting time is key: it lets the fruit release its natural juices and meld with the dressing into something that tastes far greater than the sum of its parts. Torn fresh mint scattered over the top adds a cool, herbal lift that ties everything together beautifully. The coconut flakes listed are explicitly optional, so skipping them keeps this entirely free of coconut without sacrificing a single bit of the dish's appeal. This is the kind of recipe that works as a light dessert, a vibrant brunch side, or a refreshing afternoon snack — no cooking required, just good fruit and a whisk.
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Learn more →Ingredients
4 servings
For the salad
- 2 cups fresh mango, cut into ¾-inch cubes
- 2 cups fresh pineapple, cut into ¾-inch cubes
- 1 ½ cups fresh papaya, cut into ¾-inch cubes
- 3 kiwis, peeled and sliced into half-moons
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh mint leaves, torn
- 2 tbsp unsweetened coconut flakes, toasted (optional)
Can be omittedunsweetened coconut flakes
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, lime zest, honey, grated ginger, and ground turmeric until the honey is fully dissolved and the dressing is uniform.
- 2
Add the mango, pineapple, papaya, and kiwi to the bowl and gently fold to coat all the fruit in the dressing.
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