Best 4 Tropical Fruit Salad With Coconut Crunch Recipes

Indulge in the vibrant flavors and textures of our Tropical Fruit Salad adorned with a luscious Coconut Crunch. This refreshing medley of exotic fruits, including mango, pineapple, papaya, kiwi, and dragon fruit, is tossed in a delicate honey-lime dressing, tantalizing your taste buds with a symphony of sweetness and tang. To elevate the experience, a delightful Coconut Crunch, made from toasted coconut flakes and chopped macadamia nuts, is sprinkled on top, adding a touch of tropical bliss and irresistible crunch. This vibrant salad is not only a feast for the eyes but also a delightful treat for the palate. The accompanying recipes in this article provide variations to cater to diverse preferences, including a refreshing Tropical Fruit Salad with Mint and Lime, a creamy Coconut-Yogurt Dressing, and a zesty Tropical Fruit Salsa.

Here are our top 4 tried and tested recipes!

COCONUT TROPICAL FRUIT SALAD

Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH

Tropical Fruit with Coconut-Pistachio Crunch image

Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 12

Ingredients

1 cup shelled unsalted pistachios (5 ounces), coarsely chopped
1 cup unsweetened coconut flakes
2 tablespoons plus 2 teaspoons safflower oil
2 tablespoons plus 2 teaspoons mild honey, such as acacia
1 teaspoon finely grated lemon zest, plus juice for serving
Pinch of cayenne pepper
Coarse salt
2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed
1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices
2 star fruits (carambolas), cut into 1/4-inch slices
2 bananas, cut into 1/4-inch slices
8 fresh lychees, peeled, halved, and seeded

Steps:

Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Tropical-Fruit Salad with Coconut Crunch image

One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.

Provided by Martha Stewart

Categories Food & Cooking

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 large egg white
2 tablespoons clover or orange-blossom honey
1/2 teaspoon pure vanilla paste or extract
1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
1 tablespoon poppy seeds
Pinch of kosher salt
2/3 cup unsweetened shredded coconut
1 quart strawberries, halved lengthwise if large
2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers

Steps:

Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

CREAMY TROPICAL FRUIT SALAD

Creamy Tropical Fruit Salad image

I needed a speedy salad for a luncheon recently, used what I had available and everyone loved it! Light, fluffy and full of fruit, this salad could double as a healthy dessert. You can also tuck it into the kids' lunchboxes for a fun school-day treat. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cans (15-1/4 ounces each) mixed tropical fruit, drained
1 can (11 ounces) mandarin oranges, drained
1 medium banana, sliced
1 cup miniature marshmallows
1-1/2 cups vanilla yogurt
1/4 cup sweetened shredded coconut
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

Nutrition Facts : Calories 290 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 59g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

Use ripe fruits: This will ensure that your fruit salad is sweet and flavorful. If your fruits are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
Cut the fruits into bite-sized pieces: This will make it easier to eat and will also help the flavors to blend together.
Add a variety of fruits: The more variety of fruits you add, the more flavorful your fruit salad will be. Some good options include mangoes, pineapple, papaya, kiwi, and bananas.
Add some crunch: This will add a nice contrast to the soft fruits. Some good options include chopped nuts, granola, or coconut flakes.
Dress the fruit salad with a light dressing: This will help to enhance the flavors of the fruits. Some good options include a citrus vinaigrette, a honey-lime dressing, or a yogurt dressing.
Chill the fruit salad before serving: This will help to make it more refreshing.

Conclusion:

Tropical fruit salad with coconut crunch is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your own liking. So next time you are looking for a healthy and delicious snack or dessert, give this recipe a try!