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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.
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.
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.
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
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.
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, garnish it with toasted coconut.
Frequently asked questions
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.
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.
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.
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.
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.
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.
Tropical Fruit Salad with Honey Lime Dressing
- 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
- Combine fruit in a medium size bowl.
- In a small bowl, whisk together the honey, lime juice, and poppy seeds. Pour over the fruit and toss gently until coated.
- Garnish with toasted coconut, if desired. Serve immediately.
How to Make a Pineapple Bowl
- 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.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
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 Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.