Tropical Fruit Salad Recipe With Toasted Coconut

This fruit salad recipe is full of flavor and color due to the tropical fruit and mint leaves. The main work you have to do is peeling and cutting. There’s only 5 minutes of baking the coconut so it’s a good recipe for a hot day at home or at a friend’s house.

Here’s a video that shows you how to cut a pineapple because they can be tricky if you don’t know where to start.

Serves about 5 – 6

1 pineapple, peeled and cut into chunks
1 cantaloupe, peeled, seeded and cut into bite-size chunks
1 ripe mango, peeled and cut into bite-size chunks
1 cup of red, seedless grapes
2 kiwi fruit, peeled and cut into slices
Fresh mint leaves
½ cup shredded coconut

Place all of the cut-up fruit in a large bowl, cover and chill until ready to serve.

Meanwhile, preheat the oven to 350°F. Arrange the coconut on a baking sheet and toast in the oven for about 5 minutes until golden brown.

Before serving, sprinkle the toasted coconut over the fruit, top with mint leaves and enjoy!

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