Description
A refreshing and vibrant Pineapple Kiwi Salad combining sweet, tangy fruits with aromatic mint and a touch of honey, topped with toasted coconut for added texture and flavor. Perfect as a light dessert or a healthy snack.
Ingredients
Fruit
- 1 large fresh pineapple, cubed
- 4 kiwis, peeled and sliced
- 8-10 fresh mint leaves, thinly sliced (julienned)
Dressing
- 2 limes, zested and juiced
- 2 tablespoons honey
Topping
- 1/4 cup shredded coconut
Instructions
- Toast the Coconut: In a skillet over medium-low heat, add the shredded coconut. Cook, stirring frequently, until the coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside to cool.
- Prepare the Fruit: Cube the pineapple and place it into a large bowl. Slice each kiwi in half and use a spoon to separate the fruit from the peel, then slice the kiwi into bite-sized pieces and add to the bowl. Gently roll the mint leaves together and thinly slice them (julienne) before adding to the fruit mixture.
- Make the Dressing: In a separate small bowl, zest and juice both limes. Add the honey and whisk until well combined.
- Toss the Salad: Pour the lime and honey dressing over the bowl of fruit and mint. Toss gently to coat all the ingredients evenly. Cover the bowl and refrigerate until ready to serve to allow the flavors to meld.
- Serve: Just before serving, sprinkle the toasted coconut evenly over the fruit salad for a crunchy texture and enhanced flavor.
Notes
- Use ripe but firm pineapple for the best texture and sweetness.
- Toast the coconut carefully to avoid burning, stirring constantly.
- Mint adds a fresh herbal note but can be omitted if unavailable.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: International
