Description
A vibrant and refreshing Pineapple Kiwi Salad perfect for summer, featuring sweet and tangy fruits tossed in a zesty lime-honey dressing, topped with toasted shredded coconut and fresh mint for an invigorating taste experience.
Ingredients
Scale
Fruits
- 1 medium Fresh Pineapple (Ripe for best flavor)
- 4 medium Kiwis (Select ripe, firm fruit)
Herbs
- 1 cup Fresh Mint Leaves (Basil can be used as a substitute)
Dressing
- 2 medium Limes (Fresh limes recommended)
- 2 tablespoons Honey (Agave syrup can be used as a vegan alternative)
Toppings
- 1 cup Shredded Coconut (Can be sweetened or unsweetened)
Instructions
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast it for about 5-7 minutes, stirring halfway through to ensure even browning and a crunchy texture.
- Prep the Fruits: Cube the ripe pineapple into bite-sized pieces and transfer them into a large mixing bowl. Halve the kiwis, scoop out their flesh with a spoon, slice into bite-sized pieces, and add them to the bowl with pineapple.
- Prepare the Mint: Roll the fresh mint leaves tightly into a cigar shape and slice them thinly. Add the finely sliced mint to the fruit bowl to infuse a fresh herbal aroma.
- Make the Dressing: In a separate small bowl, zest the limes then juice them. Whisk in the honey until smooth and well combined to create a sweet and tangy dressing.
- Toss the Salad: Pour the lime-honey dressing over the fruit and mint mixture. Gently toss everything together to coat the fruit evenly without bruising.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld and refresh.
- Serve with Toasted Coconut: Just before serving, sprinkle the toasted shredded coconut evenly over the top of the salad to add a delightful crunch and nutty flavor contrast.
Notes
- For a vegan version, substitute honey with agave syrup or maple syrup.
- Fresh mint can be replaced with fresh basil for a different herbal twist.
- To toast the coconut without an oven, use a dry skillet on medium heat, stirring frequently until golden brown.
- Make sure the pineapple and kiwis are ripe but firm to maintain good texture in the salad.
- This salad can be refrigerated for up to 24 hours, but best served fresh for maximum flavor and texture.
