Tropical Fruit Salad with Mango, Pineapple and Coconut

Name: Tropical Fruit Salad with Mango, Pineapple and Coconut
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 6 servings
Cuisine: Tropical
Ingredients: 2 large (about 1 lb / 450 g each, whole and unpeeled) (500 g) ripe mangoes, peeled, pitted and cut into ¾-inch (2 cm) cubes (about 3 cups; the 500 g is the weight of the peeled, cubed flesh, from about 900 g whole fruit); 3 cups (500 g) fresh pineapple, peeled, cored and cut into ¾-inch (2 cm) chunks (about ½ medium pineapple); 3 medium (210 g) ripe kiwis, peeled, halved lengthwise and cut into ½-inch (1 cm) half-moons; 2 medium (240 g) firm ripe bananas, peeled and cut into ½-inch (1 cm) slices just before serving; ½ cup (40 g) unsweetened flaked or shredded coconut, toasted and fully cooled; 2 tablespoons (6 g) fresh mint leaves, thinly sliced, plus a few small whole leaves for garnish (optional); 4 medium (about 2 oz / 35 g each) (140 g) ripe passion fruit, halved, pulp and seeds scooped out (about ⅓ cup / 80 ml pulp); 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 1 teaspoon (2 g) lime zest, finely grated; 1 tablespoon (21 g) honey, or maple syrup, adjusted to taste; ⅛ teaspoon (0.7 g) fine sea salt, a small pinch

From the MyKitchenBank Kitchen

Juicy mango, pineapple and kiwi are tossed in a bright passion fruit and lime dressing, then finished with sliced banana and crunchy toasted coconut. It's fresh, fast and easy to serve at brunch or a barbecue.

Prep: 25 min
Cook: 4 min
Wait: 25 min
Total: 54 min
Makes: About 6 cups (6 servings)

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Ingredients

6 servings

For the salad
2 large (about 1 lb / 450 g each, whole and unpeeled) (500 g) ripe mangoes, peeled, pitted and cut into ¾-inch (2 cm) cubes (about 3 cups; the 500 g is the weight of the peeled, cubed flesh, from about 900 g whole fruit)
3 cups (500 g) fresh pineapple, peeled, cored and cut into ¾-inch (2 cm) chunks (about ½ medium pineapple)
3 medium (210 g) ripe kiwis, peeled, halved lengthwise and cut into ½-inch (1 cm) half-moons
2 medium (240 g) firm ripe bananas, peeled and cut into ½-inch (1 cm) slices just before serving
½ cup (40 g) unsweetened flaked or shredded coconut, toasted and fully cooled
2 tablespoons (6 g) fresh mint leaves, thinly sliced, plus a few small whole leaves for garnish (optional)
For the dressing
4 medium (about 2 oz / 35 g each) (140 g) ripe passion fruit, halved, pulp and seeds scooped out (about ⅓ cup / 80 ml pulp)
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
1 teaspoon (2 g) lime zest, finely grated
1 tablespoon (21 g) honey, or maple syrup, adjusted to taste
⅛ teaspoon (0.7 g) fine sea salt, a small pinch

Equipment (6)

Large skillet (10-inch / 25 cm)
Cutting board and sharp chef's knife
Large mixing bowl (4-quart / 4 L)
Small bowl for the dressing
Fine-mesh sieve (optional, to strain passion fruit seeds)
Rubber spatula or large spoon

Steps

Before you start

Use a ripe mango that gives slightly when pressed and smells sweet at the stem end. Use a pineapple with a golden base and a fragrant aroma.
Choose passion fruit with wrinkled, dimpled skin. They are sweetest when wrinkled.
Toast the coconut first so it has time to cool completely. Warm coconut will wilt the fruit.
Slice the banana last. It browns quickly, and the lime juice in the dressing slows that down.

1
Toast the coconut
- Heat a 10-inch (25 cm) dry skillet over medium-low heat.
- Add the coconut and stir or shake the pan constantly for 3 to 4 minutes.
- Tip it onto a plate in a single layer right away.
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Ready when: Most of the coconut is golden brown at the edges and smells nutty. Pale flakes will keep browning from the pan's heat.
Tip: Coconut goes from golden to burnt in seconds. Don't walk away, and move it out of the hot pan immediately.
2
Cool the coconut
- Let the toasted coconut cool on the plate for about 15 minutes while you prepare the fruit and dressing.
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Ready when: The coconut feels completely cool and crisp to the touch.
3
Make the dressing
- Cut each passion fruit in half and scoop the pulp and seeds into a small bowl.
- Add the lime juice, lime zest, honey and salt.
- Whisk for 20 seconds until the honey dissolves.
- Taste it.
- It should be bright, tart and lightly sweet.
- Add another ½ teaspoon of honey if your passion fruit is very sharp.
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Ready when: The honey is fully dissolved and the dressing tastes balanced between tart and sweet.
Tip: If you don't want seeds, press the pulp through a fine-mesh sieve. The seeds are edible and add a nice crunch.
4
Cut the mango
- Stand each mango on its end and slice off the two broad sides, staying close to the flat pit.
- Score the flesh of each half in a ¾-inch (2 cm) grid without cutting through the skin.
- Then scoop out the cubes with a large spoon into a large mixing bowl.
- Trim and cube any flesh left around the pit.
- You should have about 3 cups (500 g) of cubes.
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Ready when: The cubes are roughly even in size, about ¾ inch (2 cm), and total about 3 cups (500 g).
Tip: Work over the bowl so you catch the juices. They add flavor to the salad.
5
Prep pineapple and kiwi
- Cut the pineapple into ¾-inch (2 cm) chunks, removing the woody core.
- Add them to the bowl with the mango.
- Peel the kiwis, halve them lengthwise and slice into ½-inch (1 cm) half-moons.
- Add them to the bowl.
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Ready when: All the fruit is cut into bite-size pieces with no woody core or tough skin left.
Tip: Slightly firm kiwis hold their shape better than very soft ones.
6
Toss with dressing
- Pour the passion fruit dressing over the mango, pineapple and kiwi.
- Use a rubber spatula to fold gently 8 to 10 times, until every piece is lightly coated.
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Ready when: The fruit is glossy and evenly coated, with no pooled dressing at the bottom.
Tip: Fold gently. Stirring hard will bruise the mango and kiwi and turn them mushy.
7
Chill to marinate
- Cover the bowl and refrigerate for 10 minutes.
- The fruit will take on the dressing and turn cold and refreshing.
- Don't chill much longer than 1 hour before serving, because the kiwi and pineapple will start to soften.
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Ready when: The fruit is cold and a little syrupy juice has gathered at the bottom of the bowl.
8
Add the banana
- Just before serving, peel the bananas and cut them into ½-inch (1 cm) slices.
- Add them to the bowl and fold in gently 3 or 4 times so they pick up some dressing and don't brown.
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Ready when: The banana slices are lightly coated and still hold their shape.
Tip: Slice the banana last. It browns and softens quickly once cut.
9
Garnish and serve
- Sprinkle the cooled toasted coconut over the salad, then scatter on the sliced mint, if using.
- Top with a few whole mint leaves.
- Serve right away in a large bowl or in individual cups.
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Ready when: The coconut is evenly sprinkled on top and still crunchy.
Tip: Add the coconut at the last minute. It turns soft within about 15 minutes in the juices.

Good to know

Tips

Cut all the fruit to a similar size, about ¾ inch (2 cm), so each spoonful has a mix of flavors and textures.
Taste your fruit before you add the honey. Very ripe mango and pineapple may need little or no extra sweetener.
If fresh passion fruit isn't available, use thawed frozen passion fruit pulp, which is sold in many grocery stores.
Wash the limes before zesting, and zest them before you juice them. A zested lime is much easier to handle than a juiced one.

Make ahead

Cut the mango, pineapple and kiwi and make the dressing up to 6 hours ahead. Store them separately, covered, in the refrigerator. Toast the coconut up to 2 days ahead and keep it in an airtight container at room temperature. Toss the fruit with the dressing, then add the banana and coconut just before serving.

Storage & reheating

Room temperature: up to 1 hour (serve it cold). Refrigerator: store dressed fruit without the coconut in an airtight container for up to 2 days. The banana will soften and darken slightly after the first day. Freezer: not recommended for serving as a salad, but leftover mango and pineapple pieces can be frozen for up to 2 months and used in smoothies. Reheating isn't needed. Stir leftovers gently and add fresh toasted coconut before serving.

Substitutions

ripe passion fruit → 3 tablespoons (45 ml) passion fruit purée, or 3 tablespoons orange juice plus an extra teaspoon of lime juice. Passion fruit gives the most distinctive tropical flavor. Orange juice makes a milder dressing.
honey → maple syrup or agave syrup. Use the same amount. This also makes the salad vegan.
ripe kiwis → 1 cup (about 150 g) halved strawberries or fresh papaya cubes. Add them with the other fruit in step 5.
unsweetened flaked or shredded coconut → chopped toasted macadamia nuts or cashews. Toast the nuts and cool them as you would the coconut. Add them just before serving.