Tropical Fruit Salad

Name: Tropical Fruit Salad
Total time: 5 min
Yield: 4 servings
Ingredients: 1/2 ripe pineapple, peeled, cored and diced (about 2 cups); 2 ripe mangos, peeled, pitted and diced (about 2 cups); 2 slightly underripe, yellow-green bananas, peeled and thinly sliced (about 1 cup); Pinch of salt; Freshly squeezed lemon juice, as needed

By Eric Kim

Updated July 11, 2023

Tropical Fruit Salad — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

Total Time: 5 minutes
Rating: 4(254)
Comments: Read comments

A fruit salad is an act of kindness to your future self: Taking the time to chop your favorite fruits, especially the more labor-intensive ones, then eating them in a large bowl by the spoonful is inordinately satisfying. This version calls for golden nuggets of pineapple, mango and bananas, a smoothie in fruit salad form, but you could use whatever you have on hand. Blueberries, strawberries and peaches would be lovely, as would sliced kiwi, pomegranate arils and clementine wedges. A spritz of lemon juice and a pinch of salt — just a pinch — make all the difference in enlivening fresh-cut fruit.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings

½ripe pineapple, peeled, cored and diced (about 2 cups)
2ripe mangos, peeled, pitted and diced (about 2 cups)
2slightly underripe, yellow-green bananas, peeled and thinly sliced (about 1 cup)
Pinch of salt
Freshly squeezed lemon juice, as needed

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, toss to combine the pineapple, mangos, bananas and salt. Depending on how acidic your fruit is, season with as much lemon juice as you would like, starting with 1 tablespoon.
Step 2
Serve immediately or pack in an airtight container and store in the refrigerator for up to 2 days.

Ratings

4 out of 5

254 user ratings

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Comments

Linda Bell2 years ago

I used to live in Honduras where they served a lovely fruit salad of pineapple, bananas, and cinnamon.

Walter2 years ago

Make a simple syrup with a dash of cognac and strawberry jam and minced mint, toss the fruit in this mixture. Then squeeze a lime into the salad and toss again and chill. The fruit gets glazed and the flavors intensify.

Vicki2 years ago

I find this salad boring. All the food is essentially the same color and same size and the flavors are all similar. I make fruit salad all year long. First put the fruits that brown on the bottom which include stone fruit and bananas. Add a large variety of fresh fruits which may include melon balls, tropical fruits, all berries on top. Section oranges, squeeze the remaining juice over the salad (no pineapple, apple, pear.) and ideally passion fruit! Always asked to bring to functions.

SomeRamdomChap10 months ago

Use blueberries instead of pineapple, and add some kiwi.

SAO1 year ago

I make fruit salad in the winter with boring fruit: apples, bananas and oranges. Then I zip it up with frozen fruit like raspberries or mangos. My kid liked it, it's healthy, easy and cheap.

Sofia1 year ago

For a good fruit salad, mix as many fruits My favorite fruit salad - known in Italy as macedonia - is simply composed of strawberry, peach, kiwi, apple, banana. Other berries and tropical fruits fit in perfectly. Squeeze some lime or lemon juice to avoid fruit oxidation. If you have it, add a drop of straw wine that will sweeten the fruit salad and will also give a hint of bitter. My recommendations are vin santo, Passito di Pantelleria, Amarone, vin de Paille.

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