Brazilian Passion Fruit and Guava Salad with Lime

Name: Brazilian Passion Fruit and Guava Salad with Lime
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 whole ripe passion fruits, halved lengthwise, pulp and seeds scooped out; 2 large ripe guavas (pink or white flesh), peeled, seeded if desired, cut into ¾-inch cubes; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; 1½ tablespoons (22 g) honey; ¼ cup (6 g) fresh mint leaves, torn or left whole; ⅛ teaspoon (0.6 ml) fine sea salt

From the MyKitchenBank Kitchen

A bright, refreshing tropical fruit salad balancing the tart intensity of passion fruit with the delicate sweetness of guava, brightened with fresh lime juice and mint. This chilled salad celebrates Brazilian flavors—perfect as a light dessert, breakfast dish, or palate cleanser after a rich meal.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Chill serving bowls in the refrigerator for at least 10 minutes
Choose ripe passion fruits that yield slightly to gentle pressure and feel heavy for their size
Select guavas that are fragrant and give slightly when pressed

1
Prepare passion fruit
- Cut 4 passion fruits in half lengthwise.
- Using a small spoon, scoop all the pulp, seeds, and juice from each half into a fine-mesh sieve set over a large mixing bowl.
- Press gently on the solids with the back of the spoon to extract as much juice as possible; reserve 2–3 tablespoons of the strained juice separately.
- Discard the drained pulp if you prefer a smoother texture, or stir the seeds back in if you like their slight crunch and tartness.
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Ready when: All pulp, juice, and seeds extracted from the passion fruit halves
Tip: Passion fruit seeds are edible and add pleasant texture; straining them is optional based on preference.
2
Prepare guavas
- Peel the 2 large guavas with a sharp paring knife, removing the thin skin completely.
- If desired, cut each guava in half lengthwise and scoop out the small hard seeds in the center with a small spoon (they are edible but some prefer to remove them).
- Cut the guava flesh into ¾-inch cubes and add them to the bowl with the passion fruit juice.
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Ready when: Guavas peeled, seeded if desired, and cut into even cubes
Tip: Guava seeds vary in hardness depending on ripeness; removing them is a matter of preference, not necessity.
3
Make dressing
- In the bowl with the passion fruit juice and guava, whisk together the 3 tablespoons of fresh lime juice, 1.5 tablespoons of honey, and ⅛ teaspoon of fine sea salt.
- Taste and adjust: add a touch more honey if too tart, or a pinch more salt to enhance the fruit's natural sweetness.
- The dressing should taste bright and balanced, not overly sweet.
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Ready when: Honey dissolved and flavors balanced
Tip: Taste as you sweeten—passion fruit and lime are naturally tart, so you need less honey than you might expect.
4
Chill and meld
- Cover the bowl with plastic wrap or transfer to a chilled serving bowl, and refrigerate for 15 minutes.
- This allows the flavors to meld gently and ensures the salad is properly cold when served.
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Ready when: Salad is very cold and flavors have mingled
Tip: If making ahead, chill up to 4 hours; add fresh mint just before serving to preserve its aroma.
5
Finish and serve
- Just before serving, tear or add the ¼ cup of fresh mint leaves to the salad and gently stir to distribute evenly.
- Spoon into chilled serving bowls and serve immediately.
- The mint's bright aroma and flavor will perfectly complement the tropical fruit.
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Ready when: Mint is evenly distributed and salad is ready to serve
Tip: Add mint just before serving; it will bruise and darken if mixed in earlier, and you'll lose its fresh aroma.

Good to know

Tips

Choose fragrant passion fruits that feel heavy for their size—this indicates juiciness. The skin should yield slightly to gentle pressure. Look for a wrinkled or dimpled skin, which signals peak ripeness.
If your guavas are very fibrous or hard to peel, freeze them for 2 hours before peeling—the skin comes away more easily, though the flesh will be slightly softer after thawing.
For a more substantial dish, serve this salad alongside vanilla yogurt, fresh cheeses like queso fresco, or even a simple coconut sorbet.
This salad pairs beautifully with grilled fish, shrimp, or chicken—the acidity and bright flavors cut through richness and add a cooling element to warm-weather meals.

Make ahead

You can prepare and chill the passion fruit, guava, and dressing up to 4 hours ahead. Cover and refrigerate. Fold in the fresh mint just before serving to preserve its color and aroma.

Storage & reheating

Store in an airtight container in the refrigerator for up to 1 day (flavors are best within 4 hours). The fruit will begin to release more liquid over time, which is normal. Do not freeze. If mint has been added, consume within a few hours as it will darken and lose freshness.

Substitutions

ripe passion fruits → ½ cup (120 ml) of bottled passion fruit pulp or juice. Use 100% pure passion fruit with no added sugar. Fresh whole fruit is preferred for flavor and texture, but this works if fresh passion fruits are unavailable.
ripe guavas (pink or white flesh) → 1 large ripe mango, peeled and cubed. Mango is sweeter than guava, so reduce the honey to 1 tablespoon and taste before adjusting. The tropical flavor remains authentic.
fresh mint leaves → Fresh basil leaves or cilantro. Both add a different but complementary herbal note. Use sparingly with basil (it has a stronger flavor), and taste before adding more.
honey → Agave nectar or maple syrup (use same amount). Agave is neutral and dissolves easily; maple syrup adds a subtle woodsy note. Avoid using regular sugar as it won't dissolve smoothly in the cold juice.