Serves 8
20 min
Tropical Fruit Salad
Recipe GLPR5710ed537092cb
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.
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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
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.
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.
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.
