Coconut-Cream Fruit Salad

Caregory : Dinner Ideas

Dragon fruit, kiwi, watermelon, pineapple, papaya and mango all feature in this colorful fruit salad, but you can easily swap in your preferred fruits. You can use either white- or purple-flesh dragon fruit—just be careful with the latter as the juice can leave stains. A zingy dressing made from lime and ginger completes the dish.


    • ½ cup unsweetened coconut cream

    • 1 teaspoon grated lime zest

    • 2 tablespoons lime juice

    • 1 tablespoon light agave syrup

    • ½ teaspoon grated fresh ginger

    • ⅛ teaspoon salt

    • 2 medium dragon fruits

    • 3 medium kiwis, peeled, quartered lengthwise and sliced 1/2-inch thick

    • 1 small seedless watermelon, scooped with a melon baller

    • 1 small pineapple, peeled, cored and cut into 1-inch pieces

    • 1 small papaya, peeled, seeded and cut into 1-inch pieces

    • 1 medium mango, peeled and cut into 1-inch pieces

    • ¼ cup toasted unsweetened coconut chips

    • 2 tablespoons fresh mint leaves


    1. Place coconut cream in a 1-quart jar. Blend with an immersion blender until completely smooth, about 30 seconds. Add lime zest, lime juice, agave, ginger and salt; blend until well combined and smooth, about 30 seconds.

    2. Cut off and discard ends of dragon fruits. Remove the skin by hand; discard the skin. Cut the dragon fruit into 3/4-inch pieces; place in a large bowl. Add kiwis, watermelon, pineapple, papaya and mango; gently stir to combine. Pour 1/3 cup of the coconut dressing over the fruit; toss gently until coated. Cover and refrigerate for 30 minutes.

    3. Transfer the fruit to a large serving dish. Pour the remaining coconut dressing over the fruit. Top with toasted coconut chips and fresh mint leaves. Serve chilled.


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