This recipe is full of vibrant colors and refreshing, fruity flavors!
We eat with our eyes and nothing is more noticeable than a tropical fresh fruit salad. With bright red, orange, yellow, purple and green tones, this pineapple-lime fruit salad with thin, simple syrup is an eye-catcher. While it’s not the first product we’d like to bring to an event, this humble fresh fruit salad saved the day more than once! Not to brag, but on a table full of typical sweets and biscuits, this inconspicuous summer bowl turns into a dark horse. And it only takes one person to explain how good it is to balance the rest.
Before we go any further, here is a wide variety of characters in this recipe: raspberries, red grapes, tangerines, mango, pineapple, and kiwi. Of course, this salad can be reinterpreted. So use this awesome mix or trade in the fruits you have on hand.
The secret: lettuce thin simple syrup
Only the sound of simple syrup is sweet. It couldn’t possibly be healthy, right? Well, when done correctly, this preparation can be amazingly easy.
A syrup is just water boiled with sugar. To make the syrup for this recipe we only use two teaspoons of honey. If we add a dash of pineapple and lime juice to the mixture, a savory happiness will appear. Throwing in lime zest and grated ginger for good measure results in a subtly sweet salad dressing that will keep your audience guessing over and over again. And isn’t that the fun part of sharing a dish with someone?
If you can boil water, you have it! All you have to do is throw the juice, water, and honey together. Then let it boil for three minutes. Then stir in the ginger and lime and freshen up. The best part is that the dressing can be made a day in advance so you don’t have to rush to make it at the last minute.
Ripe fruits keep the salad fresh
Sometimes the hardest part in making fruit salad is harvesting ripe fruit. To get a good mango, don’t pick a solid one unless you buy a week in advance. Mangoes take just the smallest bit of squish to taste good, and they should be golden-orange and yellow-skinned.
Just like our mango friend, pineapples should give something too. If there is a bit of aroma coming from the fruit, that’s a good sign, but a very strong scent (or super mushy texture) is an indicator to skip. An even amount of gold on the peel is also a good sign, but stay away from fruit with dark spots or blotches.
Underripe fruits are the worst because they make an already sour fruit taste more sour. That’s why the thin, simple syrup comes into play as the character that holds everything together. And honestly, no matter how ripe your fruit is, raspberries are always going to make someone’s mouth grim.
Fruit is definitely the best pleasure that nature has to offer. It is up to us to achieve this at any time. From stocking this fruit bowl on our kitchen counter to offering our pineapple-lime fruit salad at gatherings, we got this. It’ll taste so sweet in the end!
- 1/3 Cup Lime juice
- 1/3 Cup water
- 1/4 Cup Pineapple juice
- 2 teaspoon honey
- 1 teaspoon Lime zest
- 1/2 teaspoon fresh ginger rubbed on zester
- 1 pineapple to cut in pieces
- 3 mango peeled off
- 5 Manadarine peeled off
- 1 Cup red seedless grapes
- 3 kiwi peeled, sliced and then halved
- 1 Cup Raspberries
Mix the lime juice, water, pineapple juice and honey in a small saucepan over high heat. Bring the mixture to a boil. After three minutes, remove and let cool. Add the lime zest and ginger and stir. Can be made a day in advance and kept in the refrigerator.
In a large bowl, add the pineapple, mango, tangerines, and grapes. Can be done a day in advance. Cover and cool. Do not prepare kiwi if you prepare them beforehand.
When you’re done, or an hour before, cut and add the kiwi and half of the raspberries. Add enough dressing to coat the fruit. Stir gently without breaking the raspberries and top with the remaining raspberries for a finished look. Serve.
Roasted coconut gives the salad an even more tropical flair.
SmartPoints (Freestyle): 7th
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Would you like something warm to go with this fruit salad? Try slow cooker dinners for meatless Mondays.
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