Skip to main content
FREE DINNER EBOOK! Get your copy!

Tropical Fruit Salad Recipe

This tropical fruit salad recipe is made with pineapple, kiwi, orange, mango, and fresh berries. Sprinkled with toasted coconut, fresh grated turmeric root, poppy seeds, lime and orange zest. Vegan and easy!

4.5 from 139 votes
20 mins
Total Time
6
servings
Jump to Recipe
Tropical Fruit Salad

How to Make the Best Tropical Fruit Salad

This tropical fruit salad is a vibrant, refreshing dish that brings sunshine to your table no matter the season. Packed with juicy pineapple, sweet mango, tangy kiwi, and fresh berries, it’s a colorful celebration of tropical flavors that’s naturally vegan and incredibly healthy.

What sets this fruit salad apart is the unexpected addition of fresh grated turmeric, which lends a gorgeous golden hue and subtle earthy warmth to the citrus dressing. The combination of orange and lime zest brightens every bite, while toasted coconut flakes and poppy seeds add delightful texture and visual appeal.

Perfect for brunch gatherings, summer barbecues, or a healthy snack, this tropical fruit salad comes together in just 20 minutes and is sure to impress. The fresh turmeric not only adds flavor but also brings anti-inflammatory benefits, making this dish as nutritious as it is delicious.

Tropical Fruit Salad

Tropical Fruit Salad

This tropical fruit salad recipe is made with pineapple, kiwi, orange, mango, and fresh berries. Sprinkled with toasted coconut, fresh grated turmeric root, poppy seeds, lime and orange zest. Vegan and easy!

4.5 from 139 votes
CourseBrunch
CuisineAmerican
Keywordtropical fruit salad, fruit salad with coconut, fruit salad with turmeric, tropical fruit salad recipe
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings6 servings
Calories189kcal
AuthorChristina Hill
Prevent your screen from going dark

Ingredients

Fruit

Dressing & Toppings

Instructions

Prepare the Salad

  1. Place all fruit in a bowl (leave the berries out until the end, if very tender).
  2. Zest the lime and orange and add zest to the bowl.
  3. Squeeze the orange and half of the lime over the fruit.
  4. Peel the turmeric and finely grate over the salad.
  5. Sprinkle the poppy seeds.
  6. Gently mix. Add the berries, folding them in.
  7. Taste, add more turmeric to taste.
  8. Garnish with toasted coconut flakes.

Notes

  • Fresh turmeric adds a beautiful golden color and subtle earthy flavor—start with 1 teaspoon and add more to taste.
  • Toast your own coconut flakes by spreading them on a baking sheet and baking at 325°F for 5-7 minutes until golden.
  • This salad is best served immediately but can be refrigerated for up to 24 hours.
Jump to Recipe