Tropical Fruit Salad
This refreshing tropical fruit salad combines mango, pineapple, watermelon, melon, and banana with a light lemon-honey dressing for a colorful and naturally sweet dish. Perfect for breakfast, as a light dessert, or a healthy side to any meal.
Equipment
- Cutting board and knife
Ingredients
- 2 cups of cubed pink pineapple
- 2 cups of cubed watermelon
- 2 cups of cubed mango
- 2 cups of cubed cantaloupe
- 2 cups of cubed dragon fruit
- ¼ cup of lemon juice
- 2 tablespoons of honey
- 3-4 bananas
Instructions
- Peel the pineapple and cut it into slices. Remove the core and chop the slices into cubes. Place the desired amount in the serving bowl and store the rest in freezer bags if not using right away.
- Cut the watermelon and cantaloupe in half. Place each half flat-side down, remove the rind, and cut into medium-sized cubes, similar in size to the pineapple. Add them to the same serving bowl.
- Peel the mango and slice the flesh away from the seed. Cut the slices into cubes and add them to the fruit salad.
- Cut the dragon fruit in half. Make a small cut in the skin and peel it off with your hands. Cube the flesh and place it in the bowl.
- In a small cup, mix the lemon juice and honey. Just before serving, pour the dressing over the fruit and gently toss to combine. This step is optional but adds extra flavor and nutrition—both honey and lemon are great for your body.
- Serve the tropical fruit salad in small bowls. Slice some fresh banana on top just before serving to keep it from browning too quickly.
Video
Notes
- You can also add papaya, strawberries, grapes, or any other fruit of your choice.
- Substitute honey with sugar, agave, maple syrup, or any other sweetener you prefer.
- Add a few fresh mint leaves to take this salad to the next level.
- Freeze any unused fruit and use it later for jellies, smoothies, or other desserts.