Citrus-Mint Fruit Salad with Coconut

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing blend of seasonal fruits with a bright mint-lime dressing, finished with toasted coconut for a light, tropical dessert. This Latin American-inspired salad recipe (vegan, gluten-free), ready in about 15 minutes, pairs honeydew melon, pineapple, orange segments 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 150 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.

Prep: 15 min Serves 4 Latin American cuisine 150 cal/serving

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Ingredients

1 cup, cubed honeydew melon
1 cup, cubed pineapple
1 cup, peeled and sectioned orange segments
1/4 cup, finely chopped mint leaves
1 tablespoon lime juice
1 tablespoon honey
2 tablespoons coconut flakes
1 teaspoon lime zest

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Instructions

Step 1: Combine 1 cup cubed honeydew melon, 1 cup cubed pineapple, and 1 cup orange segments in a large bowl.
Step 2: Whisk 1 tablespoon lime juice, 1 tablespoon honey, and 1 teaspoon lime zest in a small bowl until emulsified.
Step 3: Pour dressing over fruit and toss gently to coat.
Step 4: Fold in 1/4 cup chopped mint leaves, then transfer to a serving bowl.
Step 5: Sprinkle 2 tablespoons coconut flakes over the top just before serving.