Summer Fruit Salad

Course: Salad, Side

Cuisine: American

Prep Time: 30

Cook Time: 5

Total Time: 15

Servings: people

Calories: 162kcal

Author: Kris Longwell

This Summer Fruit Salad is so delicious and refreshing and so easy to put together. The acid from the lemon and the lime keeps the fruit and berries fresh for hours and keep them from oxidizing and turning brown. The toasted coconut is the perfect addition and the dressing is sublime.

Print Recipe

Ingredients

½ cup sweetened coconut flakes

For the Dressing

1 lemon
1 lime
⅓ cup honey
2 tablespoon orange juice fresh, from 1 orange
1 tablespoon Cointreau optional

For the Salad

2 oranges peeled, cut into bite-size pieces
2 kiwis peeled and sliced
1 cup strawberries hulled and sliced
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 cup pineapple cut into chunks
1 mango peeled, and roughly chopped
1 cup seedless grapes

Instructions

Toast the coconut flakes and set aside to cool.
½ cup sweetened coconut flakes
Zest the lemon and lime and add to a small bowl. Juice the lemon and the lime and add to the zest.
1 lemon, 1 lime
Stir in the honey, orange juice, and Cointreau (if using) and mix until combined.
⅓ cup honey, 2 tablespoon orange juice, 1 tablespoon Cointreau
Place the fruit in a large bowl and then pour the sauce over the fruit. Gently mix until all the fruit is coated.
2 oranges, 2 kiwis, 1 cup strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, 1 cup pineapple, 1 mango, 1 cup seedless grapes
Top with toasted coconut and serve, or cover and chill for up to 1 hour (2 hours max).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. (Video to come).

Use any variety of fruits that you desire. We highly recommend fresh fruit. Canned or frozen can be substituted in a pinch, but the freshness (and overall taste) won't be nearly as good as fresh.

Watch the coconut as you are toasting it. Once it starts to turn light brown, it will be ready within a very short amount of time. This can be done up to 24 hours in advance.

The salad is best served immediately, or within 1 hour (after being chilled). It will stay delicious for hours. Give it a stir every now and then. And have extra toasted coconut on hand.

Nutrition