Why You’ll Love This Recipe
If you love fresh, light, and tropical flavors, this pineapple kiwi salad is the perfect recipe for you. It’s quick and easy to prepare, with no cooking required, making it the ideal side dish for any summer event. The combination of juicy pineapple, sweet kiwi, and fresh mint, topped with toasted coconut, makes for a colorful and delicious salad. Whether you’re serving it at a barbecue, picnic, or family dinner, this salad will be the first dish to go!
Ingredients
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8-10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until the coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
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Cube the pineapple and place it into a large bowl. Slice each kiwi in half, use a spoon to separate the fruit from the peel, and then slice into bite-sized pieces. Add to the bowl with pineapple.
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Roll the mint leaves up together, thinly slice (julienne), and add to the bowl with the fruit.
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In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour this mixture over the fruit and toss to coat.
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Cover and store the salad in the refrigerator until ready to serve.
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Just before serving, sprinkle the toasted coconut over the fruit salad.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Total Time: 15 minutes
Variations
- Fruit Substitutes: Feel free to swap the pineapple and kiwi with other fresh summer fruits like strawberries, blueberries, or watermelon.
- Sweetener: Use maple syrup instead of honey for a vegan version of this salad.
- Mint: If you don’t like mint, you can leave it out or replace it with fresh basil for a different flavor.
Storage/Reheating
- Storage: Store the prepared salad in a sealed container in the refrigerator for up to 3 days. Keep the toasted coconut separate to maintain its crunch, adding it just before serving.
- Reheating: This salad is best served cold and doesn’t require reheating. However, ensure it stays chilled until ready to serve.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make the salad a day ahead of time and store it in the refrigerator. Add the toasted coconut just before serving to keep it crunchy.
2. Can I use frozen pineapple for this salad?
Fresh pineapple is best for this recipe as it offers the right texture and flavor, but if frozen pineapple is all you have, it will work too.
3. How can I toast coconut at home?
To toast coconut, you can either use the oven or stovetop. In the oven, bake at 350°F for 5-7 minutes, or use a skillet over medium-low heat for 3-5 minutes, stirring frequently.
4. Can I add other fruits to this salad?
Absolutely! Feel free to add fruits like strawberries, watermelon, or mango for a different twist.
5. Can I make this salad vegan?
Yes, simply substitute honey with maple syrup to make the salad vegan.
6. What can I serve this salad with?
This salad pairs well with grilled meats, seafood, or light summer dishes. Try it alongside pork, chicken, or shrimp tacos.
7. How do I keep the coconut crunchy?
Add the toasted coconut just before serving. If stored with the salad, it may lose its crunch.
8. Can I use canned pineapple?
Fresh pineapple is recommended for the best flavor, but canned pineapple can be used if you’re in a pinch. Make sure to drain it thoroughly.
9. What if I don’t have fresh mint?
Fresh mint adds a refreshing flavor, but if you don’t have it, basil or cilantro can work as alternatives.
10. Can I make this salad without lime?
Lime gives the salad a tangy kick, but if you don’t have lime, lemon juice can be used as a substitute.
Conclusion
This Pineapple Kiwi Salad is a colorful and refreshing dish that will steal the spotlight at your next summer gathering. With just a few simple ingredients, it offers a perfect balance of sweetness and tartness, making it a crowd-pleaser. Whether you’re looking for a side dish to serve at a barbecue or a light addition to your dinner table, this salad is a must-try!
Pineapple Kiwi Salad
This Pineapple Kiwi Salad is a refreshing and tropical dish perfect for any summer gathering. Made with juicy pineapple, tangy kiwi, and fresh mint, it’s dressed in a sweet honey-lime dressing and topped with toasted coconut. Ideal for picnics, barbecues, or family dinners, this vibrant salad combines sweet, tart, and refreshing flavors in every bite. Quick and easy to prepare, this fruit salad is a must-try for any occasion!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Tropical, Summer
- Diet: Vegetarian
Ingredients
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8–10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
Instructions
- In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until lightly browned (about 3-5 minutes). Remove from heat and set aside.
- Cube the pineapple and place it into a large bowl.
- Slice each kiwi in half, scoop out the fruit with a spoon, and slice into bite-sized pieces. Add to the bowl with the pineapple.
- Roll the mint leaves together, thinly slice (julienne), and add to the fruit.
- Zest and juice the limes into a separate bowl. Add honey and whisk to combine. Pour over the fruit and toss to coat evenly.
- Cover and refrigerate until ready to serve.
- Before serving, sprinkle the toasted coconut on top of the salad.
Notes
- Store in the refrigerator for up to 3 days. Keep the toasted coconut separate to maintain its crunch, adding just before serving.
- Feel free to swap fruits like strawberries, blueberries, or watermelon for a different flavor.
- For a vegan version, substitute honey with maple syrup.
- For extra flavor, use fresh basil if mint is not to your taste.
