Tropical Fruit Salad

Balance your brunch menu with a refreshing and colorful fruit salad of papaya, pineapple, oranges, and kiwifruit. This one is sweetened with honey and topped with coconut, so it's practically dessert.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living


  • 2 (20-ounce) cans cored pineapple, undrained
  • 3 tablespoons honey
  • 1/2 cup fresh lime juice
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lime rind
  • 6 medium oranges, peeled and sliced
  • 4 kiwifruits, peeled, halved, and sliced
  • 2 papayas, peeled and cubed*
  • Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves


  1. Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.
  2. Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.
  3. *2 mangoes, peeled and cubed, may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tropical Fruit Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy