Best Tropical Fruit Salad Recipe
Equipment
- 2 Mixing bowls
- 1 whisk
- 1 Chef's knife
- 1 cutting board
- 1 large spoon
- 1 Refrigerator
Ingredients
- ¼ large papaya peeled, de-seeded, and cubed
- ¼ large pineapple peeled, cored, and cubed. NOTE: Use any fruit leftovers to make juices or freeze them into chunks to make smoothies later!
- 2 large bananas peeled and medium diced (NOTE: Only add the bananas before serving the salad to avoid oxidation)
- 1 large mango peeled and cubed
- ¼ small seedless watermelon peeled and cubed
- ½ cup fresh orange juice NOTE: In Brazil, our tropical fruit salad contains a lot of citrus juices, allowing the mixture of fruits to marinate into the flavored citrus juices. But if you prefer your salad not as saucy, you can reduce this amount to a ¼ cup.
- Juice of 1 lime or lemon
- ⅛ teaspoon ground cinnamon
- 1 dash of nutmeg
- 1 tablespoon honey or granulated sugar, or more if you have a sweet tooth or some fruits are not very sweet. See NOTES for fruit add-on suggestions or substitutions!
Instructions
- Cut all the fruits into chunks or sized pieces, except the bananas, and gently mix them in a medium bowl.
- In a separate mixing bowl or glass jar, whisk or shake orange and lemon juices, cinnamon, nutmeg, and honey (or sugar) until homogeneous. Then, pour over the fresh fruit mixture and toss them together. Cover and refrigerate for at least 2 hours.
- About 10 minutes before serving, peel and dice the bananas, mix with the other fruits, and refrigerate.
- Serve this tropical fruit salad in bowls or plastic/glass cups as it is, topped with a dollop of whipped cream (Cool Whip) or Greek yogurt, a drizzle of sweetened condensed milk, or a scoop of vanilla ice cream. TIP: For a dairy-free version, serve it without any dairy. Enjoy!
Recipe Notes
Nutrition
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