Tropical Soursop Fruit Salad with Lime Vinaigrette
A vibrant fruit salad featuring the unique tartness of soursop, balanced with tropical mango and pineapple, tossed in a bright lime dressing. This tropical-inspired salads (vegetarian) ready in about 20 minutes pairs Soursop, 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 180 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
- 2 cups Soursop
- 1 cup Mango
- 1 cup Pineapple
- 1/4 cup Red onion
- 2 tbsp Fresh mint
- 2 tbsp Lime juice
- 1 tbsp Extra virgin olive oil
- 1 tsp Honey
- 1/4 tsp Salt
Instructions
- Step 1: In a large bowl, combine 2 cups diced soursop, 1 cup diced mango, and 1 cup diced pineapple; gently toss to mix.
- Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 1 tsp honey, and 1/4 tsp salt until emulsified.
- Step 3: Pour the dressing over the fruit mixture and toss gently to coat, then fold in 1/4 cup finely diced red onion and 2 tbsp chopped fresh mint leaves until evenly distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Soursop Fruit Salad with Lime Vinaigrette take to make?
Total time is about 20 minutes (20 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 Tropical Soursop Fruit Salad with Lime Vinaigrette?
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 soursop from drying out.
Can I substitute ingredients in Tropical Soursop Fruit Salad with Lime Vinaigrette?
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 Tropical Soursop Fruit Salad with Lime Vinaigrette 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.
Is Tropical Soursop Fruit Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
