Food Recipes Tropical Fruit Salad Be the first to rate & review! Fruit salad gets a sunny update thanks to tropical fruit and coconut two ways. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 30 mins Servings: 8 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. Ingredients 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 Directions 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. Spread yogurt in a thick layer on a platter. Mound fruit mixture on top of yogurt using a slotted spoon. Top with flaked coconut. Rate it Print