Mango Pineapple Fruit Salad

I didn’t grow up eating a lot of tropical fruit. Maybe the occasional pineapple ring from a can, but that was about it. My mom stuck to apples and bananas—the reliable stuff from the regular grocery store.

It wasn’t until I moved to Portland that I started really exploring fruit I’d only seen in pictures. A friend brought a papaya to a potluck once, and I had no idea what to do with it. Now I can’t get enough of the stuff, especially in the summer when I want something light and refreshing.

This tropical fruit salad is basically all my favorite fruits tossed together with a simple honey-lime dressing. It takes about ten minutes to put together, and you don’t need any special skills. If you can cut fruit and squeeze a lime, you’re good to go.

What Kind of Tropical Fruit Should I Use?

Fresh fruit is always your best bet for this salad, but don’t stress if you need to use frozen – just make sure to thaw it completely and drain off any excess liquid before mixing. When picking out your pineapple and mango, look for fruit that gives slightly when you press it and has a sweet smell at the stem end. For the papaya, you want one that’s mostly yellow with a little give to it, while kiwis should feel slightly soft but not mushy. If fresh raspberries aren’t in season or are crazy expensive, you can swap them out for strawberries or even passion fruit to keep that tropical vibe going.

Options for Substitutions

This fruit salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pineapple: Fresh pineapple is ideal, but canned pineapple works too. Just drain it well and maybe reduce the honey a bit since canned fruit is usually sweeter.
• Papaya: If papaya isn’t available, try peaches, nectarines, or even cantaloupe for a similar soft, sweet texture.
• Mango: Mangoes can be swapped with fresh peaches or even oranges if you’re in a pinch. Just keep the chunks about the same size for even mixing.
• Kiwi: Green or gold kiwi both work great. You can also use strawberries or dragon fruit if kiwi isn’t your thing.
• Raspberries: Blueberries, blackberries, or sliced strawberries make good substitutes. Really, any berry you enjoy will work here.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts. If you want less sweetness, start with 2 tablespoons and taste as you go.
• Lime juice: Lemon juice works just as well for that citrus brightness. You could even use orange juice for a sweeter, milder flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fruit salad is adding the dressing too early, which can make delicate fruits like raspberries and kiwi turn mushy – wait until just before serving to toss everything together.

Cutting your fruit into uneven pieces creates an awkward eating experience, so aim for similar-sized chunks that fit nicely on a spoon.

Another common error is using underripe fruit, especially mango and papaya, which won’t have that sweet tropical flavor you’re looking for – give them a gentle squeeze at the store and make sure they have a slight give and smell fragrant.

If you want to prep ahead, keep the raspberries separate until the last minute since they break down faster than the other fruits, and consider adding a pinch of salt to your honey-lime dressing to make the flavors pop even more.

What to Serve With Fruit Salad?

This tropical fruit salad is perfect for breakfast alongside some Greek yogurt and granola, which adds a nice crunch and makes it more filling. I love serving it at brunch with coconut pancakes or French toast, since the lime and honey dressing pairs really well with those sweeter dishes. It also works great as a side dish for grilled chicken or fish at dinner, especially during the summer months. If you’re having people over, try serving it with pound cake or angel food cake for a light dessert that won’t leave everyone feeling too stuffed.

Storage Instructions

Store: Keep your tropical fruit salad in an airtight container in the fridge for up to 3 days. The fruit will release some juice as it sits, which actually makes a nice sweet syrup at the bottom. Just give it a gentle stir before serving to redistribute all those flavors.

Make Ahead: You can prep this salad a few hours before serving, but I’d wait to add the raspberries until right before you’re ready to eat. They tend to get mushy and bleed their color into everything else. The other fruits hold up great though, so feel free to toss those together early in the day.

Serve: This salad tastes best when it’s nice and cold, so pull it straight from the fridge when you’re ready to eat. If the fruit seems a bit watery after sitting, just drain off some of the excess liquid before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 5-7 g
• Fat: 2-3 g
• Carbohydrates: 135-150 g

Ingredients

For the fruit base:

• 2 cups pineapple (cut into 1-inch chunks)
• 1 1/4 cups papaya (cut into 1/2-inch cubes)
• 2 cups mango (thawed)
• 1 cup kiwi, peeled and sliced
• 1 cup raspberries
• 2 tablespoons unsweetened shredded coconut

For the dressing:

• 3 tablespoons honey
• 3 tablespoons lime juice
• 1 pinch sea salt

For the garnish:

• fresh mint sprigs
• fresh lime slices

Step 1: Prepare and Cut Fresh Fruits

• 2 cups pineapple
• 1 1/4 cups papaya
• 2 cups mango
• 1 cup kiwi, peeled and sliced
• 1 cup raspberries

Cut the pineapple into 1-inch chunks and the papaya into 1/2-inch cubes.

Peel the kiwi and slice it into rounds or half-moons.

If using fresh mango, peel and cut into bite-sized pieces; if thawed frozen mango, simply cut into similar-sized pieces.

Gently rinse the raspberries and pat dry with a paper towel to prevent them from breaking apart.

Step 2: Make the Honey-Lime Dressing

• 3 tablespoons honey
• 3 tablespoons lime juice
• 1 pinch sea salt

In a small bowl, whisk together the honey and lime juice until well combined and smooth.

Add the sea salt pinch and stir to dissolve.

I like to let this sit for a minute so the salt fully incorporates into the dressing and seasons it evenly.

Step 3: Combine Fruit and Dress

• prepared fruit from Step 1
• honey-lime dressing from Step 2

Transfer all the prepared fruit from Step 1 to a large serving bowl.

Pour the honey-lime dressing from Step 2 over the fruit and gently fold together using a rubber spatula or wooden spoon, being careful not to crush the softer fruits like raspberries and mango.

I find that gently tossing rather than stirring vigorously helps keep the fruit pieces intact and looking beautiful.

Step 4: Toast Coconut and Finish

• 2 tablespoons unsweetened shredded coconut

Lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until it becomes fragrant and lightly golden.

Sprinkle the toasted coconut over the fruit salad just before serving for maximum texture and flavor.

Step 5: Plate and Garnish

• fresh mint sprigs
• fresh lime slices

Divide the tropical fruit salad into serving bowls or plates.

Top each portion with fresh mint sprigs for a pop of color and herbaceous freshness, and arrange a lime slice on the rim or nestled into the salad.

Mango Pineapple Fruit Salad

Delicious Mango Pineapple Fruit Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 560

Ingredients Method

Ingredients

  

For the fruit base:

• 2 cups pineapple (cut into 1-inch chunks)
• 1 1/4 cups papaya (cut into 1/2-inch cubes)
• 2 cups mango (thawed)
• 1 cup kiwi, peeled and sliced
• 1 cup raspberries
• 2 tablespoons unsweetened shredded coconut

For the dressing:

• 3 tablespoons honey
• 3 tablespoons lime juice
• 1 pinch sea salt

For the garnish:

• fresh mint sprigs
• fresh lime slices

Method

 

1. Cut the pineapple into 1-inch chunks and the papaya into 1/2-inch cubes. Peel the kiwi and slice it into rounds or half-moons. If using fresh mango, peel and cut into bite-sized pieces; if thawed frozen mango, simply cut into similar-sized pieces. Gently rinse the raspberries and pat dry with a paper towel to prevent them from breaking apart.
2. In a small bowl, whisk together the honey and lime juice until well combined and smooth. Add the sea salt pinch and stir to dissolve. I like to let this sit for a minute so the salt fully incorporates into the dressing and seasons it evenly.
3. Transfer all the prepared fruit from Step 1 to a large serving bowl. Pour the honey-lime dressing from Step 2 over the fruit and gently fold together using a rubber spatula or wooden spoon, being careful not to crush the softer fruits like raspberries and mango. I find that gently tossing rather than stirring vigorously helps keep the fruit pieces intact and looking beautiful.
4. Lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until it becomes fragrant and lightly golden. Sprinkle the toasted coconut over the fruit salad just before serving for maximum texture and flavor.
5. Divide the tropical fruit salad into serving bowls or plates. Top each portion with fresh mint sprigs for a pop of color and herbaceous freshness, and arrange a lime slice on the rim or nestled into the salad.