Tropical Fruit Salad

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The kids and I love fruit salad. With summer fast approaching, I decided to make a tropical fruit salad. By making homemade tropical fruit salad I can let them try new fruits without too much worrying about the new to them fruits not being eaten. I used a mixture of tropical fruits I know the kids like and new fruits they had not tried yet.

My tropical fruit salad had pineapple chunks, clementines, mango, bananas, kiwi, pomegranate seeds, and unsweetened coconut flakes.

Tropical Fruit Salad

Ingredients:

• 3 kiwis
• 2 mangoes
• 2 bananas
• 1 pineapple
• 3 small oranges (mandarin, clementine, etc)
• 1 cup pomegranate seeds
• 1/4 cup coconut sugar
• 1 cup unsweetened coconut flakes
• 1/4 cup orange juice
• 1/4 cup lemon juice

Directions:

1. Peel kiwis.
2. Slice kiwis into quarters and then chop into 1/2 inch pieces. Fill a 2 cup measuring cup with the kiwis.
3. Dump into a large mixing bowl.
4. Peel mangoes.
5. Slice mangoes into 1 inch wide stripes and then chop into 1/2 inch pieces.
6. Fill a 2 cup measuring cup with mangoes and then dump into the mixing bowl.
7. Core and peel pineapple.
8. Slice pineapple into 1/2 inch slices.
9. Cut the pineapple slices into 1/4-1/2 inch chunks.
10. Fill a 2 cup measuring cup with the pineapple chunks and then dump into the mixing bowl.
11. Peel oranges and break into individual segments.
12. Add orange segments to mixing bowl.
13. Peel bananas and slice into 1/4 inch slices.
14. Add banana slices to the mixing bowl.
15. Measure out 1 cup of pomegranate seeds and dump into mixing bowl.
16.  Measure out 1 cup of unsweetened coconut flakes and dump into mixing bowl.
17. In a 2 cup measuring cup, add OJ, lemon juice, and coconut sugar. Mix until well blended.
18. Pour juice mixture over fruit in mixing bowl and stir to coat the fruit in the juice.
19. Dump fruit into a serving bowl and cover with a tight fitting lid.
20. Store in the fridge overnight or until ready to serve, stirring a couple of times.

While my fruit salad is perfect for brunches or afternoon teas it would also be fantastic at wedding and baby showers. I originally made tropical fruit salad for a family potluck lunch, I have since made it as a side for dinner and afternoon snacks. Fruit salad makes a great side for my basic oven roasted chicken. The kids just can not seem to get enough of it!

Have you ever made tropical fruit salad? How do you make it?

Have a great day!

Brandi

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Tropical Fruit Salad

Kiwis, mangoes, pineapple chunks, clementines, bananas, pomegranate seeds, and unsweetened coconut flakes combine to create a tropical fruit salad. Perfect for a potluck or as a simple side dish for dinner or a snack.

Category From My Kitchen

Tags

Dairy Free,

Desserts,

Egg Free,

Fruit,

Gluten Free,

Recipe,

Snack

May 11, 2018

by Brandi

Persons

30

Serving Size

1/2 cup

© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 3 kiwis
• 2 mangoes
• 2 bananas
• 1 pineapple
• 3 small oranges (mandarin, clementine, etc)
• 1 cup pomegranate seeds
• 1 cup unsweetened coconut flakes
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup coconut sugar

Instructions

1. Peel kiwis.
2. Slice kiwis into quarters and then chop into 1/2 inch pieces. Fill a 2 cup measuring cup with the kiwis.
3. Dump into a large mixing bowl.
4. Peel mangoes.
5. Slice mangoes into 1 inch wide stripes and then chop into 1/2 inch pieces.
6. Fill a 2 cup measuring cup with mangoes and dump into the mixing bowl.
7. Core and peel pineapple.
8. Slice pineapple into 1/2 inch slices.
9. Cut the pineapple slices into 1/4-1/2 inch chunks.
10. Fill a 2 cup measuring cup with the pineapple chunks and dump into the mixing bowl.
11. Peel oranges and break into individual segments.
12. Add orange segments to mixing bowl.
13. Peel bananas and slice into 1/4 inch slices.
14. Add banana slices to the mixing bowl.
15. Measure out 1 cup of pomegranate seeds and dump into mixing bowl. 
16.  Measure out 1 cup of unsweetened coconut flakes and dump into mixing bowl.
17. In a 2 cup measuring cup, add OJ, lemon juice, and coconut sugar. Mix until well blended.
18. Pour juice mixture over fruit in mixing bowl and stir to coat the fruit in the juice.
19. Dump fruit into a serving bowl and cover with a tight fitting lid.
20. Store in the fridge overnight or until ready to serve, stirring a couple of times.

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