Plantation Rum-Soaked Tropical Fruit Salad with Mint
A refreshing tropical fruit salad soaked in Plantation rum, accented with fresh mint and a hint of lime. This caribbean-inspired salads ready in about 10 minutes pairs fresh pineapple chunks, mango, peeled and diced, kiwi, peeled and sliced 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.
Ingredients
- 1 1/2 cups fresh pineapple chunks
- 1 cup mango, peeled and diced
- 1 cup kiwi, peeled and sliced
- 1/4 cup plantation rum
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp toasted shredded coconut (optional)
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups fresh pineapple chunks, 1 cup peeled and diced mango, and 1 cup peeled and sliced kiwi.
- Step 2: In a small bowl, whisk together 1/4 cup Plantation rum, 2 tbsp fresh lime juice, and 1 tbsp honey until honey dissolves.
- Step 3: Pour the rum-lime dressing over the fruit and gently toss to coat. Cover and refrigerate for 30 minutes to allow flavors to meld.
- Step 4: Before serving, stir in 2 tbsp chopped fresh mint leaves and sprinkle 2 tbsp toasted shredded coconut on top for texture and aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Plantation Rum-Soaked Tropical Fruit Salad with Mint take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Plantation Rum-Soaked Tropical Fruit Salad with Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pineapple chunks from drying out.
Can I substitute ingredients in Plantation Rum-Soaked Tropical Fruit Salad with Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Plantation Rum-Soaked Tropical Fruit Salad with Mint for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Plantation Rum-Soaked Tropical Fruit Salad with Mint?
Caribbean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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