Description
A refreshing and tropical Pineapple Kiwi Salad featuring juicy pineapple, vibrant kiwis, fresh mint, and a tangy lime-honey dressing topped with toasted shredded coconut for added texture and flavor. Perfect as a light snack or a side for summer meals.
Ingredients
Fruit
- 1 large fresh pineapple
- 4 kiwis
- 8-10 fresh mint leaves
Dressing
- 2 limes (zested and juiced)
- 2 tablespoons honey
Topping
- 1/4 cup shredded coconut
Instructions
- Toast the Coconut: In a skillet over medium-low heat, add the shredded coconut. Cook, stirring frequently, until the coconut turns lightly browned and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
- Prepare the Fruit: Peel and cube the pineapple, then place it into a large mixing bowl. Slice each kiwi in half, use a spoon to scoop out the flesh from the peel, and slice into bite-sized pieces. Add the kiwi pieces to the bowl with pineapple. Roll the mint leaves together tightly and thinly slice them into julienne strips. Add the mint to the fruit bowl.
- Make the Dressing: In a separate small bowl, zest both limes then juice them. Combine the lime zest and juice with honey, whisking until well mixed.
- Toss Salad with Dressing: Pour the lime-honey dressing over the fruit and mint mixture. Gently toss everything to coat the fruit evenly. Cover the bowl and refrigerate the salad until ready to serve, allowing the flavors to meld.
- Serve with Toasted Coconut: Just before serving, sprinkle the toasted shredded coconut evenly over the fruit salad to add a crunchy texture and nutty flavor.
Notes
- Be sure to watch the coconut closely while toasting to avoid burning it.
- You can substitute honey with agave syrup for a vegan version.
- If you prefer a sweeter salad, adjust the honey amount to taste.
- Mint leaves add freshness but can be omitted if unavailable.
- This salad is best served cold and consumed within 24 hours for optimum freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tropical
