Colombian Calamansi and Lulo Fruit Salad with Coconut
A bright, tropical fruit salad celebrating Colombian ingredients: tart-sweet lulo and calamansi citrus meet ripe pineapple, finished with silky coconut cream and fresh mint. The lime juice and a touch of honey balance the acidity while the coconut cream adds richness. Serve chilled as a refreshing dessert or palate cleanser.
- Prep
- 20 min
- Cook
- —
- Wait
- 30 min
- Total
- 50 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Chill serving bowls in the freezer for 15 minutes before assembly
- Select ripe but firm lulo and pineapple (squeeze gently—they should yield slightly)
- Have fresh mint washed and ready to tear
Prepare the fruits
- On a cutting board, halve each lulo lengthwise and gently scoop out the jelly-like flesh and seeds with a spoon into a large mixing bowl.
- Roughly chop any large pieces.
- Juice the calamansi (you should get about 0.75 cup / 180 ml of juice; reserve 2 tablespoons for finishing).
- Peel and core the pineapple, then cut into ¾-inch chunks.
- Add both pineapple and calamansi juice to the bowl with lulo.
+ Show details− Hide details
Ready when: all fruit is cut and juices begin to release
Tip: Lulo releases its seeds readily—don't force them out. The fruit should be eaten whole, seeds and all, for authentic texture.
Make the coconut cream dressing
- In a small bowl, whisk together the coconut cream, coconut milk, lime juice, honey, and a small pinch of sea salt.
- Whisk until the honey dissolves completely and the mixture is smooth and pale.
- Taste and add a few drops more lime juice if you prefer it more tart.
+ Show details− Hide details
Ready when: honey is fully dissolved and mixture is smooth
Tip: Whisk vigorously to emulsify the coconut cream and milk smoothly; lumps break down with a few seconds of steady whisking.
Chill and infuse
- Pour the coconut cream mixture over the fruit, gently fold to combine, and cover the bowl.
- Refrigerate for at least 30 minutes so the flavors meld and the salad becomes thoroughly cold.
- This also allows the lulo's tart flavor to balance with the sweetness.
+ Show details− Hide details
Ready when: salad is cold to the touch and flavors are well-blended
Tip: Don't skip this step—chilling mellows the calamansi acidity and lets the coconut cream coat each piece evenly.
Serve and garnish
- Spoon the chilled salad into the prepared cold bowls, making sure each gets equal fruit and coconut cream.
- Top with torn mint leaves and a light drizzle of reserved calamansi juice (about ½ teaspoon per bowl).
- Serve immediately.
+ Show details− Hide details
Ready when: each bowl is filled, garnished, and ready to serve
Tip: Use chilled bowls to keep the salad cold longer. Add the mint just before serving so it stays bright and fragrant.
Good to know
Tips
- Lulo is the star of Colombian cuisine but not widely available outside tropical regions; if you cannot find it, passion fruit or fresh guanabana are excellent substitutes.
- Calamansi is smaller and tangier than regular limes—don't substitute 1:1 without tasting; add juice gradually to avoid over-souring.
- The coconut cream will separate in the can; stir it thoroughly before measuring so you get the rich, thick cream, not just the liquid.
- Serve this salad as a light dessert, breakfast, or palate cleanser after a rich meal. It pairs beautifully with grilled fish or chicken.
Make ahead
This salad is best assembled no more than 4 hours ahead. The lulo will soften and release more liquid the longer it sits, which is fine, but the mint should be added just before serving. You can prepare the fruits and store them separately in the refrigerator, then combine with the coconut cream dressing up to 4 hours before serving.
Storage & reheating
Store covered in the refrigerator for up to 2 days. The fruits will continue to soften and the calamansi juice will intensify slightly. Do not freeze. If the salad releases extra liquid (which is natural), drain some off before serving, or stir it in for a slightly thinner texture.
Substitutions
- fresh lulo (naranja de árbol), ripe but firm → passion fruit (maracuyá) or ripe mango. Passion fruit will be more acidic and seeded; use 1 cup of pulp. Mango will be sweeter and creamier—reduce honey by ½ tablespoon.
- fresh calamansi limes (or small Philippine limes) → regular limes or sour oranges (naranja agria). Calamansi is small and very tart; if using regular limes, use 3 limes (about 90 ml juice). Sour orange juice can replace it 1:1.
- full-fat coconut cream (not lite) → crème fraîche or Greek yogurt (mixed with 2 tablespoons coconut milk). This will make the dressing tangier and less tropical but still rich. Whisk until smooth.
- fresh mint leaves, preferably spearmint → cilantro, culantro, or basil. Each brings a different Colombian character—cilantro is herbal, culantro is earthier, and basil adds brightness.
