Citrus-Spiced Tropical Fruit Salad with Toasted Coconut

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 vibrant mix of tropical fruits tossed in a zesty citrus-spice dressing and topped with toasted coconut flakes for crunch. This Caribbean-inspired salad recipe (vegan), ready in about 15 minutes, pairs fresh pineapple, mango, papaya 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 Caribbean cuisine 150 cal/serving

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Ingredients

1 cup, diced fresh pineapple
1 cup, diced mango
1 cup, diced papaya
3 tbsp lime juice
1 tsp orange zest
2 tsp honey
1/4 tsp ground cinnamon
1/4 cup toasted coconut flakes
2 tbsp, chopped fresh mint leaves

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Instructions

Step 1: In a large mixing bowl, combine 1 cup diced fresh pineapple, 1 cup diced mango, and 1 cup diced papaya.
Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tsp honey, 1 tsp orange zest, and 1/4 tsp ground cinnamon until well combined and fragrant.
Step 3: Pour the citrus-spice dressing over the mixed fruits and gently toss to coat all pieces evenly.
Step 4: Sprinkle 1/4 cup toasted coconut flakes and 2 tbsp chopped fresh mint leaves over the top for added texture and aroma. Serve chilled or at room temperature.