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Tropical Fruit Salad

You’ll be whisked away on an imaginary trip when you experience the taste and aroma of this simple combination.

This tropical fruit salad features a honey lime dressing that makes the flavors really pop! Enjoy some with brunch or as an afternoon snack. 

A simple homemade dressing brings out the natural flavors of pineapple, mango, kiwi, and blueberries to create the perfect balance of tart and sweet.

Simply toss everything together in a medium bowl, then spoon into a homemade pineapple bowl for a simple, yet festive touch. 

Feeling inspired by the tropical flavors of this pineapple mango salad? You’ll love my fish taco bowls with mango salsa and cilantro lime crema. Or, try a layered smoothie made with a variety of fruits and creamy Greek yogurt.

a hollowed out pineapple with tropical fruit salad on a white platter.

Why you’re going to love it!

  • Quick and easy. Ready in just 15 minutes!
  • Enjoy it whenever. Serve alongside a meal or as a simple snack.
  • Delicious flavor. You’ll be tempted to eat the whole bowl.

Tropical Fruit Salad: behind the recipe

Fresh pineapple and mango remind me of beach trips with fruity drinks by the pool, listening to the surf, and long strolls along the shore — I must need a real vacation!

For now, I’ll have to reminisce of more relaxing times with this pineapple mango salad.

Of course, the fruit is pretty tasty on its own, but I thought that a simple honey lime dressing would make it a little more interesting. The addition of kiwi, blueberries, and poppy seeds give the dish a bit of contrast to create a beautiful brunch appetizer.

ingredients for tropical fruit salad on a wooden tray: fresh pineapple, mango chunks, sliced kiwi, and blueberries.

Key Ingredients and Substitutions

  • Fruit — You can substitute or add your favorite tropical fruits like papaya, guava, or passion fruit. Other berries and grapes are great in this recipe as well.
  • Honey — Because the dressing is so simple, any substitutions will affect the overall flavor. Agave is a suitable vegan substitute, and pure maple syrup can be used in a pinch. However, I really recommend sticking to honey if you can.
  • Poppy seeds — I love the extra little crunch this gives, plus it really ups the overall wow factor. That said, you can leave these out entirely if they tend to get stuck in your teeth.
process steps for making a pineapple bowl: slice off 1/3 of pineapple, score with a knife, remove sections.

Creating a pineapple boat

It’s really quite simple to create a natural serving dish from the outer rind of this fruit.

First, stand the pineapple up vertically and slice ⅓ off one side, leaving the top attached. Use a sharp knife to score along the inside of the larger piece, leaving about ½-inch along the shell.

Scoop out the fruit and chop it into bite size pieces. Then, remove the peel from the smaller piece and chop that section into smaller pieces as well.

Now you’re left with a hollowed out shell that’s perfect for serving your tropical fruit salad!

How to make pineapple mango salad

pouring honey lime poppyseed dressing into a bowl of tropical fruit salad with pineapple, mango, kiwi, and blueberries.

STEP 1 | Prep the remaining fruit

  • I shared a few tips in this post for slicing mangoes and what method typically works best for me.
  • Add everything to a bowl that has enough room for mixing easily.

STEP 2 | Toss with dressing

  • Whisk together the honey, lime juice, and poppy seeds.
  • Pour over the chopped fruit and gently toss until everything is well coated.
spooning tropical fruit salad into a pineapple boat.

STEP 3 | Spoon into pineapple boat

  • Pile on as much of the tropical fruit salad as you can fit. Any that’s remaining can be left in the bowl and kept in the refrigerator for later.
  • If you’re feeling extra tropical, you can garnish it with some toasted coconut.

Serving suggestions

What’s great about this recipe is that it can be enjoyed at any time of day! The natural serving dish adds a decorative touch to any brunch table, and the flavors go nicely with my egg skillet or chicken and waffles

It’s also a refreshing side dish for a barbecue dinner with Memphis-style chicken or juicy pork chops.

Or, skip the fancy boat and enjoy pineapple mango salad straight from the bowl. Pair it with some plain yogurt and chopped nuts as a light breakfast, or spoon some over vanilla ice cream for a sweet afternoon treat.

a bowl of tropical fruit salad on a table.

Frequently asked questions

Can I double this recipe?

Yes, but you will also need to carve out another bowl and split the mixture between the two. 

If you’ll be serving a lot of guests, it may be better to use a regular glass bowl or create individual portions with mason jars or stemless glassware. Dividing it between glasses also creates a nice place setting for your weekend brunch.

How long does tropical fruit salad last in the fridge?

While I find that it’s best freshly prepared, leftovers can be kept chilled in a sealed container for 3 to 4 days. 

The sugar in the honey will draw out the juices over time, so you may need to periodically drain off any excess liquid to keep everything from becoming too soggy.

Can I make this pineapple mango salad ahead of time?

It can be prepared the night before or morning of, which will give the ingredients extra time to meld together. I would wrap the pineapple boat with a layer of plastic to keep it from drying out and spoon in the fruit mixture just before serving.

You could also prep everything in advance, store it all separately in the refrigerator, and combine an hour or two before your guests arrive.

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 8 servings

Tropical Fruit Salad with Honey Lime Dressing

a hollowed out pineapple with tropical fruit salad on a white platter.

A simple homemade dressing brings out the natural flavors of pineapple, mango, kiwi, and blueberries to create the perfect balance of tart and sweet.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 pineapple, cored and cubed
  • 1 mango, cubed
  • 1 kiwi, sliced
  • 1/4 cup blueberries
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon poppy seeds
  • 2 tablespoons toasted coconut, optional

Instructions

  1. Combine fruit in a medium size bowl.
  2. In a small bowl, whisk together the honey, lime juice, and poppy seeds. Pour over the fruit and toss gently until coated.
  3. Garnish with toasted coconut, if desired. Serve immediately.

Notes

How to Make a Pineapple Bowl

    1. Stand the pineapple up vertically and slice ⅓ off one side, leaving the top attached.
    2. Use a sharp knife to score along the inside of the larger piece, leaving about ½-inch along the shell.
    3. Scoop out the fruit and chop it into bite size pieces. Then, remove the peel from the smaller piece and chop that section into smaller pieces as well.

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Nutrition Information:

Yield:

8

Serving Size:

4 servings

Amount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 16gFiber: 2gSugar: 14gProtein: 1g

Did you make this recipe?

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sheila thigpen in her kitchen

Sheila @ Life, Love & Good Food

Recipe Developer, Food Photographer, Home Cook, Wife, Mom, Nana

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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