Photo: Johnny Miller; Styling: Heather Chontos
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 8 (serving size: about 3/4 cup)

Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

Step 2

Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

Ratings & Reviews

4 1/2 stars

noelle71
July 28, 2017
Great fruit salad.  So beautiful on the plate too.  We don't care for pomegranate so I pitted and halved some fresh cherries.  Delicious.  Tonight I served this along side grilled teriyaki salmon and steamed jasmine rice.  Restaurant quality meal and so easy.  Definitely a keeper recipe.

noelle71's Review

daneanp
April 20, 2013
N/A

jessicassims's Review

jessicassims
March 19, 2013
N/A

ctbookhout's Review

mckaplan
December 18, 2014
Love it! If making the night before, I recommend waiting to add the pomegranate arils until just before serving.

mckaplan's Review

ctbookhout
December 25, 2014
N/A

08rose's Review

08rose
April 06, 2013
Outstanding salad - and don't omit the cayenne! That little bit of heat finishes this salad off so nicely! I've made it 3 or 4 times already - twice for holidays. You can make it the night before and refrigerate it. I've made it with canned pineapple when I couldn't find fresh - not quite as outstanding, but it still works.