Hawaiian Fruit Salad

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Hawaiian Fruit Salad: A Taste of Paradise in Every Bite!

Get ready to escape to a tropical paradise with this vibrant and refreshing Hawaiian Fruit Salad! This colorful medley combines the sweet and tangy flavors of fresh pineapple, juicy mango, luscious strawberries, crisp grapes, and tangy kiwi, all brought together by a bright citrus-honey dressing and a sprinkle of shredded coconut. It’s the perfect healthy and delicious side dish, breakfast, or light dessert for any occasion, especially wonderful on a warm day!

This salad is a feast for both the eyes and the palate, offering a delightful blend of textures and a burst of natural sweetness. It’s incredibly easy to prepare and instantly transports you to a sunny beach with every single bite.

Ingredients:

  • 1 cup fresh pineapple, diced
  • 1 cup mango, diced
  • 1 cup strawberries, hulled and sliced
  • 1 cup seedless grapes, halved
  • 2 kiwis, peeled and sliced
  • 1 banana, sliced (add just before serving to prevent browning)
  • ½ cup shredded coconut (sweetened or unsweetened, as preferred)

For the Dressing:

  • ¼ cup orange juice (freshly squeezed for best flavor)

  • 1 tablespoon honey

  • 1 teaspoon lime zest

  • Fresh mint leaves for garnish (optional)

Equipment:

  • Large mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Cutting board
  • Sharp knife
  • Citrus zester

Instructions:

  1. Prepare the Fruit: In a large mixing bowl, combine the diced pineapple, diced mango, sliced strawberries, halved grapes, and sliced kiwis.

    • Important Note for Banana: To prevent browning, add the sliced banana to the fruit mixture just before serving or just before chilling if chilling for a short period.

  2. Whisk the Dressing: In a small bowl, whisk together the orange juice, honey, and lime zest until well combined.

  3. Dress the Fruit: Pour the dressing over the fruit in the large bowl. Gently toss to coat all the fruit pieces evenly.

  4. Add Coconut: Sprinkle ½ cup shredded coconut over the top of the dressed fruit. Lightly toss again to distribute the coconut throughout the salad.

  5. Chill (Optional): For best flavor and coolness, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. If adding banana, ensure this chilling time is brief or add it after chilling.

  6. Garnish & Serve: Before serving, gently toss one last time. If desired, garnish with fresh mint leaves for an extra touch of freshness and color. Serve cold and enjoy your taste of Hawaii!

Tips & Variations:

  • Fruit Selection: Feel free to customize this salad with other tropical fruits like papaya, passion fruit, or star fruit.
  • Extra Sweetness/Tartness: Adjust the amount of honey to your sweetness preference. For more tang, a little extra lime juice can be added to the dressing.
  • Spice it Up: For a very subtle warmth, a tiny pinch of ground ginger can be added to the dressing.
  • Coconut Toasting: For an enhanced nutty flavor, you can lightly toast the shredded coconut in a dry skillet over medium-low heat for a few minutes until golden brown before adding it to the salad. Let it cool completely before adding.
  • Make Ahead: You can prepare and chop all the fruit (except banana) and whisk the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. Combine, dress, add banana and coconut, and chill briefly just before serving.

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