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.

Ingredient

• 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

Direction

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.