Tropical Fruit Salad 

Fruit salad gets a sunny update thanks to tropical fruit and coconut two ways.

Tropical Fruit Salad
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
30 mins

Make room at the brunch table for this vibrant fruit salad that's basically vacation on a plate. Macerating the mix of papaya, pineapple, mango, and kiwi with a touch of sugar, lime juice, and a pinch of salt softens the fruit, helps it release its juices, and concentrates its flavor. The fruit rests on a bed of creamy coconut yogurt and gets a dusting of flaked coconut on top. If coconut isn't your jam, leave off the flakes and swap in vanilla Greek yogurt for the base.


  • 2 cups 1-in. papaya cubes (from 1 papaya)

  • 2 cups 1-in. pineapple cubes (from 1 pineapple)

  • 2 cups 1-in. mango cubes (from 1 to 2 mangoes)

  • 2 kiwis, peeled and cut into half-moons

  • 2 tablespoon granulated sugar

  • 1 tablespoon fresh lime juice (from 1 lime)

  • Pinch of kosher salt

  • 2 cups plain coconut milk yogurt, such as Cocojune

  • ¼ cup lightly toasted unsweetened flaked coconut


  1. Place papaya, pineapple, mango, and kiwis in a large bowl. Add sugar, lime juice, and salt; gently toss to combine. Let stand for 15 minutes at room temperature, or cover and refrigerate for up to 1 hour.

  2. Spread yogurt in a thick layer on a platter. Mound fruit mixture on top of yogurt using a slotted spoon. Top with flaked coconut.

Related Articles