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This zippy kiwi pineapple mix gives you tropical vibes in each bite. There's juicy fruit, a punchy honey-lime drizzle, and a tasty crunch from crispy coconut.
The first time I whipped this up was at a family picnic on a crazy hot day. Not a single piece was left. Now, every summer everyone begs me to bring it.
Lively Ingredients
- Shredded coconut: Toss it in a pan for a toasty flavor pop and a bit of bite
- Honey: Gives everything an easy touch of sweet that brings the fruits together
- Limes: Both the zest and juice make things zingy and bright
- Fresh mint leaves: A little chopped mint makes the whole thing super fresh
- Kiwi: Tart and green, it lights up the bowl and tastes awesome
- Fresh pineapple: This is the juicy, sweet base for the whole mix
Simple Step-by-Step
- Add That Toasty Coconut:
- With a dry skillet over medium-low, toss in your shredded coconut. Stir every now and then and keep an eye on it. In about three to five minutes, you’ll see it go golden and start to smell amazing. Once it turns color, get it out quick so it doesn’t burn.
- Mix It All Together and Chill:
- Drizzle your honey lime mix over all the fruits and chopped mint. Gently toss everything till it’s all coated. Cover it up and let it rest in the fridge so the flavors combine.
- Dressing Time:
- Before juicing the limes, grab the zest—there’s so much flavor in that skin. Whisk together your honey, lime juice, and lime zest till it’s smooth and a bit thick. This goes right over your fruit.
- Get the Mint Ready:
- Stack up the mint leaves, roll them tightly, and slice into nice thin strips. This lets the cool mint run through the salad without overpowering it.
- Prep the Fruit:
- Cut the pineapple into little cube shapes you can pop in your mouth. Slice each kiwi in half, use a spoon to scoop out the goodies, and chop them like you did with the pineapple. This way, every bite feels the same.
- Top It Off:
- When you’re ready to serve, finish with the toasted coconut on top so it stays crisp and tasty.
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Mint totally takes this fruit bowl up a notch. I’ve got loads of types growing out back. Using chocolate mint instead of the usual one? Total game-changer, trust me.
Fun Twists
This fruit combo is super flexible. Craving something creamy? Fold in a little vanilla or coconut yogurt just before eating for extra protein and a dreamy texture.
Want to go all-in for dessert? Sprinkle on some tiny bits of crystallized ginger. That zingy sweet hit with the fruit is seriously next level.
Ways to Serve
Serve this bright mix next to grilled chicken or fish. The citrus lifts up those rich, bold flavors, especially with anything from the islands.
Hosting brunch? Scoop the salad into hollowed pineapple shells and show it off. Throw on some extra fresh mint and lime slices for a wow-worthy look.
Easy Seasonal Swaps
If pineapple’s not sweet enough in colder months, just swap in some papaya or mango. The honey-lime drizzle is awesome with all sorts of tropical fruit mixes.
Want fall flair? Toss in some pomegranate seeds. They pop against the soft fruit and look stunning with their juicy ruby color.
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Frequently Asked Questions
- → Can I use canned pineapple instead of fresh?
Fresh is tastier and has the best bite, but if you only have canned, that'll work too. Just drain all the syrup or juice before mixing it in.
- → Can this be made ahead of time?
Yep, you can prep it the night before and keep it chilled in a container. Hold off on adding the coconut until just before eating so it stays crunchy.
- → What type of coconut works best?
Pretty much any shredded coconut is good—sweetened or not. Giving it a quick toast wakes up its flavor, no matter which you use.
- → How long will leftovers keep?
Pop the leftovers in the fridge and they'll be good for about three days. Fruits can get a little mushy over time, though.
- → Can I substitute the honey in the dressing?
If you want to skip honey, try using agave or maple syrup instead. It's perfect if you want to keep things vegan or just change things up.