Name: Pineapple Kiwi Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Tropical
Ingredients: 1 large fresh pineapple; 4 kiwis; 8-10 fresh mint leaves; 1/4 cup shredded coconut; 2 limes (zested and juiced); 2 tablespoons honey

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Introduction

This Pineapple Kiwi Salad is a refreshing and vibrant fruit dish perfect for warm days or as a light dessert. The combination of sweet pineapple, tangy kiwi, and fresh mint creates a delightful burst of flavor, enhanced by a zesty lime-honey dressing and toasted coconut topping.

The image shows a white bowl filled with a fresh fruit salad resting on a white marbled surface. The salad has two main layers: large yellow pineapple cubes and green kiwi slices with their black seeds visible. Scattered on top are thin, toasted coconut shreds that add a light crispy texture and small green mint leaves for a fresh touch. In the background, there are two halved limes partially blurred, adding a pop of green color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup shredded coconut
1 large fresh pineapple
4 kiwis
8-10 fresh mint leaves
2 limes
2 tablespoons honey

Instructions

Step 1: 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.
Step 2: Cube the pineapple and place the pieces into a large bowl. Slice each kiwi in half, use a spoon to carefully separate the fruit from the peel, then slice into bite-sized pieces and add to the bowl. Roll the mint leaves together and slice thinly (julienne), then add to the bowl as well.
Step 3: In a separate bowl, zest and juice both limes. Add honey and whisk until combined. Pour the dressing over the fruit mixture and gently toss to coat. Cover and refrigerate until ready to serve.
Step 4: Just before serving, sprinkle the toasted coconut over the fruit salad for a crunchy, flavorful finish.

Tips & Variations

For extra sweetness, add a little more honey or a sprinkle of brown sugar to the dressing.
Substitute fresh mint with basil for an aromatic twist.
Try adding other tropical fruits like mango or papaya for more variety.
If you prefer a less tangy salad, reduce the amount of lime juice used in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the toasted coconut crunchy, add it just before serving rather than mixing it in ahead of time. Leftovers can be eaten chilled or brought to room temperature.

How to Serve

A close-up of a white bowl filled with a fresh fruit salad on a white marbled surface, featuring three main layers: the bottom layer is bright yellow pineapple chunks cut into cubes with a firm texture; mixed within are thin, translucent green kiwi slices showing small black seeds and a soft gelatinous texture; the top layer is sprinkled with light brown toasted coconut shreds and small fresh green mint leaves scattered evenly over the fruits, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the fruit and dressing up to a day ahead and store them separately. Combine and add toasted coconut just before serving for the best texture and flavor.

What if I don’t have fresh mint leaves?

If fresh mint isn’t available, you can omit it or replace it with fresh basil or a small amount of dried mint powder, though the flavor will be less vibrant.