Salad > Fruit Salads

Coconut-Lime Fruit Salad Recipe

Ingredients with Measurements:
- 1/2 cup shredded coconut
- 2 tablespoons honey
- 1/4 cup freshly squeezed lime juice
- 1/4 cup coconut milk
- 1/4 teaspoon salt
- 1/2 pineapple, peeled and diced
- 2 mangoes, peeled and diced
- 2 kiwis, peeled and diced
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup fresh mint leaves, chopped

Special equipment needed:
- Large mixing bowl
- Whisk
- Serving bowl

Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
3. In a large mixing bowl, whisk together the honey, lime juice, coconut milk, and salt until well combined.
4. Add the diced pineapple, mangoes, kiwis, strawberries, blueberries, and raspberries to the bowl and gently toss to coat the fruit in the dressing.
5. Sprinkle the toasted coconut and chopped mint leaves over the top of the fruit salad.
6. Serve immediately or chill in the refrigerator until ready to serve.


Time:
Preparation time: 20 minutes
Cooking time: 5-7 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 190
Fat: 4g
Carbohydrates: 40g
Protein: 3g
Fiber: 6g
Sugar: 29g

Substitutions for ingredients:
- Agave nectar or maple syrup can be used instead of honey.
- Lemon juice can be used instead of lime juice.
- Almond milk or soy milk can be used instead of coconut milk.
- Any combination of your favorite fruits can be used in this recipe.

Variations:
- Add diced apples or pears for a fall twist on this recipe.
- Swap out the mint leaves for basil or cilantro for a different flavor profile.
- Add a sprinkle of chili powder or cayenne pepper for a spicy kick.

Tips and tricks:
- Make sure to use fresh, ripe fruit for the best flavor.
- Toast the coconut ahead of time to save time on the day of serving.
- If making ahead of time, wait to add the mint leaves until just before serving to prevent them from wilting.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
This recipe is best served cold and does not need to be reheated.

Presentation ideas:
Serve the fruit salad in a large glass bowl to show off the colorful fruit.

Garnishes:
Garnish with additional toasted coconut and fresh mint leaves.

Pairings:
This fruit salad pairs well with grilled chicken or fish.

Suggested side dishes:
Serve with a side of coconut rice or quinoa for a complete meal.

Troubleshooting advice:
- If the fruit salad is too tart, add a little more honey to the dressing.
- If the fruit salad is too sweet, add a little more lime juice to the dressing.

Food safety advice:
Make sure to wash all fruits thoroughly before using.

Food history:
Fruit salads have been a popular dish for centuries, with variations found in many different cultures.

Flavor profiles:
This fruit salad is sweet, tangy, and refreshing with a hint of coconut.

Serving suggestions:
Serve as a light and healthy dessert or as a side dish for a summer barbecue.

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Taste: Refreshing, Tangy, Sweet, Coconutty, Zesty