Micronesian Coconut-Lime Fruit Salad

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant, refreshing salad featuring seasonal tropical fruits coated in a zesty coconut-lime dressing with a hint of chili. This Micronesian-inspired salad recipe (vegan), ready in about 25 minutes, pairs papaya, mango, pineapple 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 145 calories and feeds 6, 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: 25 min Serves 6 Micronesian cuisine 145 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine diced papaya, mango, and pineapple, tossing gently to avoid bruising.
  2. Step 2: Whisk together 3 tbsp lime juice, 2 tbsp honey, and 1/4 tsp red chili flakes until fully emulsified.
  3. Step 3: Pour dressing over fruit and toss until evenly coated, ensuring no dry spots remain.
  4. Step 4: Fold in 1/4 cup coconut flakes and 2 tbsp chopped mint, gently mixing until all ingredients are distributed.
  5. Step 5: Chill for 30 minutes to allow flavors to meld and coconut flakes to soften slightly.

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