By Grocery List Plus Editorial Staff | Published on June 14, 2026

Tropical Fruit Salad

Serves 8

160 cal · 20 min

Tropical Fruit Salad

Recipe GLPR5710ed537092cb

3.8(1)
Salad
20 min
160 cal
Servings: 8
Stovetop
SNAP eligible

A vibrant, refreshing salad bursting with tropical flavors and naturally sweet fruit. Featuring pineapple, mango, and banana combined with lychees and pomegranate, all finished with toasted coconut for a delightful crunch. Perfect as a light side dish or dessert at any gathering.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Ingredients

1 large pineapple, cored and chopped

2 ripe mangoes, chopped

2 bananas, sliced

1/2 cup canned lychees in syrup, drained

1/2 cup pomegranate seeds

3 tablespoons shredded sweetened dried coconut

Directions

  1. Peel and core the pineapple, then chop it into bite-sized pieces. Peel the mangoes, remove the pit, and chop the flesh. Peel the bananas and slice them into rounds. Drain the canned lychees well, discarding the syrup. In a large bowl, combine the pineapple, mangoes, bananas, lychees, and pomegranate seeds. Cover and refrigerate for at least 4 hours or up to 1 day before serving to allow the flavors to meld.

  2. When ready to serve, warm a dry skillet or sauté pan over medium heat. Add the shredded coconut and toast, stirring frequently, for 1 to 2 minutes until it turns golden brown. Be careful not to burn it. Transfer the toasted coconut to a plate and let cool slightly.

  3. Gently toss the chilled fruit salad to combine. Divide into serving bowls or plates and top each portion with the toasted coconut just before serving.

Comments

Grocery List Plus Editorial Staff3.75

Lychee and pomegranate are seasonal and scarce in Charlotte; outside late fall you'll make a special trip to an Asian market or upscale grocer like Harris Teeter's specialty section, adding real cost and time. The stated 20 minutes is honest for cutting alone, but does not account for the hunt for fresh, in-season lychee and pomegranate without spending $6–8 per pound. Pineapple, mango, and banana are reliable year-round at any chain, and coconut (fresh or shredded) is available everywhere. This works as a same-day dessert for a gathering or special meal, but the ingredient sourcing makes it less practical for weeknight impulsiveness.

Sign in or create a free account to add your review.