Food Recipes Tropical Fruit Salad Be the first to rate & review! Fruit salad gets a sunny update thanks to tropical fruit and coconut two ways. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 17, 2022 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 15 mins Total Time: 30 mins Servings: 8 Make room at the brunch table for this vibrant fruit salad that's basically vacation on a plate. Macerating the mix of papaya, pineapple, mango, and kiwi with a touch of sugar, lime juice, and a pinch of salt softens the fruit, helps it release its juices, and concentrates its flavor. The fruit rests on a bed of creamy coconut yogurt and gets a dusting of flaked coconut on top. If coconut isn't your jam, leave off the flakes and swap in vanilla Greek yogurt for the base. Ingredients 2 cups 1-in. papaya cubes (from 1 papaya) 2 cups 1-in. pineapple cubes (from 1 pineapple) 2 cups 1-in. mango cubes (from 1 to 2 mangoes) 2 kiwis, peeled and cut into half-moons 2 tablespoon granulated sugar 1 tablespoon fresh lime juice (from 1 lime) Pinch of kosher salt 2 cups plain coconut milk yogurt, such as Cocojune ¼ cup lightly toasted unsweetened flaked coconut Directions Place papaya, pineapple, mango, and kiwis in a large bowl. Add sugar, lime juice, and salt; gently toss to combine. Let stand for 15 minutes at room temperature, or cover and refrigerate for up to 1 hour. Spread yogurt in a thick layer on a platter. Mound fruit mixture on top of yogurt using a slotted spoon. Top with flaked coconut. Rate It Print