Chilled Mixed Fruit Salad with Toasted Coconut
A vibrant fruit salad featuring seasonal berries and tropical fruits, chilled to enhance natural sweetness and finished with a light crunch of toasted coconut. This American-inspired salad recipe, ready in about 20 minutes, pairs pineapple, mango, blueberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup pineapple
- 1 cup mango
- 1 cup blueberries
- 1 cup strawberries
- 1/2 cup coconut flakes
- 1 tablespoon lime juice
- 1 tablespoon honey
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1 cup diced pineapple, 1 cup diced mango, 1 cup blueberries, and 1 cup sliced strawberries, then drizzle with 1 tablespoon lime juice and 1 tablespoon honey, gently tossing until evenly coated and fragrant.
- Step 2: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to chill the fruit and allow flavors to meld.
- Step 3: Just before serving, sprinkle 1/2 cup toasted coconut flakes over the chilled fruit salad and gently fold once to distribute the topping without crushing the berries.
