This colorful tropical fruit salad with agave lime dressing will transport you to the shores of a tropical destination. This beautiful fruit salad is quick and easy to make. It’s the perfect choice for hot summer days by the pool, or for picnics, potlucks and Sunday brunch. Kick off your flip flops and head to the kitchen. I’ll show you how to build the most delicious tropical fruit salad you’ve ever tasted!
Tropical Fruit Salad Ingredients
These are the fresh ingredients you’ll need to make a flavorful fruit salad the whole family will love: pineapple, mangos, kiwi, strawberries, blueberries, unsweetened coconut (wide sliced or shredded), freshly-squeezed lime juice, and organic agave nectar (light). If you’re in a hurry, or if pineapples are out of season, you can always use canned pineapples instead of a fresh one.
How to Cut a Pineapple
This is how to cut a pineapple: On a cutting board, lay the pineapple on its side. With a large chef’s knife slice off the first 1/2 inch of the fruit to remove the remove the top and crown. Slice off the bottom end, removing 1/2 inch to 3/4 inches. Stand the pineapple straight up on the cutting board and cut it in half, slicing straight down the middle. The core of the pineapple is now visible. Starting with the first half of the pineapple, line up your knife with the edge of the core and slice inward at a diagonal. Rotate the pineapple and slice along the other side of the core moving your knife down and inward. Repeat this process with the second half of the fruit. Cut each of the pineapples halves in half. Take each quarter of the fruit and slice it down toward the skin. Now it’s time to remove the prickly skin. Take the knife and cut off the rind. That’s how to cut a pineapple!
How to Make Fruit Salad
After you slice the pineapple into small pieces, remove the skin of the kiwi and slice it. Peel the mango and slice the flesh of the fruit surrounding the core. Wash, hull and slice the strawberries. Leave the bananas until the very last minute. When using bananas I won’t add them into the fruit salad until just before serving time. Bananas not only get soggy and brown very quickly, they also have a very strong distinct taste that can begin to permeate the rest of the fruit. Place the pineapple, kiwi, mangos, strawberries and blueberries into a mixing bowl.
Fruit Salad Dressing
To make my fruit salad dressing I use agave nectar and a gentle squeeze of lime. If you’re not familiar with agave nectar, you’re in for a real treat. It’s so delightful! It tastes similar to honey, but the flavor is more neutral and just slightly less sweet. So it’s absolutely perfect for making a fruit salad dressing that allows the flavor of each type of tropical fruit to shine through.
Best Fruit Salad Recipe
Just before serving time, peel and slice the bananas. While the fruit is still in the mixing bowl, drizzle the agave lime dressing on top. It’s a thin liquid so it’ll lightly coat the fruit and then drip down to the bottom of the bowl. With clean hands, transfer the fruit to a trifle bowl or salad bowl by randomly layering the fruit. Add a few bananas, then pineapple, kiwi, mangos, and strawberries. I like to use my hands for this rather than a spoon to prevent the fruit from falling apart and starting getting mushy. While layering the fruit, you can also add in some shredded or sliced coconut. When serving fruit salad at picnics and gatherings, it’s a good idea to leave the coconut off the salad. Just place the coconut in a separate bowl and offer it as an optional garnish.
Recommended Kitchen Tools and Serveware for Fruit Salad Recipe
My husband and I spent the month of April at our tropical beach home on the Pacific coast of Mexico. One day while we were adventuring around the coastline, we noticed a little road-side eatery that had these precious coconut bowls used for serving fresh salads. The owners were gracious enough to part with three of them! But you can find super cute organic coconut bowls through the Amazon affiliate link below. And the best part? They come with beautiful wooden forks and spoons. Now you too can serve and enjoy your tropical fruit salad in real coconut bowls! Buen provecho!
This fabulous, festive, tropical fruit salad is healthy, refreshing and easy to make! It’s perfect for picnics, potlucks, backyard BBQs and warm summer days. Lightly drizzled with a flavorful agave-lime dressing, it brings the flavors of the tropics home to your table!
- 1 medium pineapple
- 3 mangos
- 6 kiwi
- 1.25 pounds ripe strawberries
- 6 ounces fresh blueberries
- 1/4 cup organic agave nectar (light)
- 1 + 1/2 teaspoons lime juice, freshly squeezed
- Garnish: unsweetened wide-sliced coconut (or shredded coconut)
- Cube the fresh pineapple into bite-sized pieces. Peel and slice the kiwi and mangos. Rinse the strawberries then hull and slice them. Add all of the fruit to a large mixing bowl along with the blueberries.
- Prepare the fruit salad dressing: with a mini whisk, mix the agave nectar with the freshly-squeezed lime juice.
- Just before serving, peel and slice the bananas and add them to the mixing bowl. Drizzle the agave lime dressing over the fruit. The fruit salad dressing is thin, so it will lightly coat the pieces of fruit on its way down to the bottom of the bowl. With clean hands, transfer the fruit to a trifle bowl or salad bowl. This will allow you to gently mix the fruit up a bit while not making the pieces mushy or soggy by using a spoon.
- Garnish your beautiful tropical fruit salad by sprinkling pieces of wide-sliced coconut on top!
- Category: Snack, Lunch, Dinner, Potluck, Picnic, Party
- Method: By hand
- Cuisine: American, Mexican
Keywords: tropical fruit salad, fruit salad recipe, agave lime dressing
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TROPICAL FRUIT SALAD – JOIN THE CONVERSATION!
Do you have a favorite summer salad recipe? What do you think about this festive, flavorful tropical fruit salad? I invite you to join the conversation in the comments below!