Ingredients
Salad
- 1/4 cup shredded coconut
- 1 large fresh pineapple, cubed
- 4 kiwis, peeled and sliced
- 8-10 fresh mint leaves, thinly sliced (julienned)
Dressing
- Zest and juice of 2 limes
- 2 tablespoons honey
Instructions
- Toast the Coconut: In a skillet over medium-low heat, add the shredded coconut. Cook, stirring frequently, until the coconut is lightly browned and fragrant, 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, then use a spoon to scoop out the fruit from the peel. Slice the kiwi into bite-sized pieces and add them to the bowl with the pineapple. Gently roll the mint leaves together, then thinly slice them (julienne) and add to the fruit bowl.
- Make the Dressing: In a separate small bowl, zest and juice both limes. Add the honey and whisk together until well combined. Pour the dressing over the fruit and gently toss to coat everything evenly. Cover the bowl and refrigerate until ready to serve, allowing flavors to meld.
- Serve with Toasted Coconut: Just before serving, sprinkle the toasted coconut over the fruit salad to add a delightful crunch and nutty flavor.
Notes
- For extra crunch, add chopped nuts such as almonds or walnuts.
- Use ripe but firm pineapples and kiwis for best texture.
- The salad can be refrigerated for up to 24 hours but is best enjoyed fresh.
- If honey is not preferred, maple syrup can be used as a substitute in the dressing.
- Mint leaves can be adjusted based on taste preference or omitted if undesired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
