Description
This Pineapple Kiwi Salad is a bright, refreshing summer fruit salad made with juicy pineapple, sweet kiwi, fresh mint, and a honey lime dressing, finished with crunchy toasted coconut.
Ingredients
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8–10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
Instructions
- Heat a skillet over medium-low heat and toast shredded coconut, stirring often, for 3–5 minutes until lightly golden. Set aside.
- Cube the pineapple and place into a large serving bowl.
- Cut kiwis in half, scoop out the fruit, slice into bite-sized pieces, and add to the bowl.
- Roll mint leaves together, thinly slice, and add to the fruit.
- In a small bowl, zest and juice both limes.
- Add honey and whisk until combined.
- Pour dressing over the fruit and toss gently to coat.
- Chill until ready to serve.
- Sprinkle toasted coconut over the salad just before serving.
Notes
- Use sweetened or unsweetened shredded coconut.
- Prepare the salad a day ahead for convenience.
- Add toasted coconut just before serving to keep it crunchy.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International