Tropical Fruit Salad

This recipe for tropical fruit salad is a colorful mixture of mango, kiwi, papaya, pineapple, and raspberries coated in a honey-lime dressing. The perfect summer salad!

This refreshing and colorful combination of tropical fruit is an easy side dish that’s great for entertaining or for an everyday meal.

A bowl of tropical fruit salad with mango, raspberries, papaya, kiwi and pineapple tossed in honey lime dressing.

When I think warm weather, I think tropical – I just can’t help it! It’s been a long time since taken a Hawaiian vacation but I’m still constantly creating dishes with island flare. This tropical fruit salad is the perfect summer entertaining recipe – it’s great for brunch, the perfect make-ahead potluck fare, or the ultimate refreshing side dish for a barbecue. And while fresh fruit is great on its own, it’s even more amazing when you pair it with an easy honey lime dressing!


For this recipe, you’ll need a variety of fresh and colorful fruit like pineapple, papaya, kiwi and mango. I added raspberries here even though they’re not technically a tropical fruit, simply because they add great color and flavor. The fruit gets got into evenly sized pieces, then gently tossed in a simple combination of honey and lime juice.

Pineapple, mango, kiwi, papaya and raspberries in a serving bowl.


When I’m making a fruit salad such as this tropical fruit salad, I try to go for a variety of colors, flavors and textures. I also use hardier fruit that won’t brown or turn mushy in the salad, I avoid apples and bananas for the most part for that reason.

A bowl of tropical fruit salad with a serving spoon.

There are typically two different types of papaya available at the grocery store – the large, elongated Mexican papayas, and the smaller, pear-shaped Hawaiian papayas. I typically use Mexican papaya for this salad because it’s a beautiful orange color and costs a lot less than the Hawaiian papayas.

The fruits I use in this recipe are just a suggestion, you can mix and match other fruits to create a custom salad if you prefer. Some great additions to this salad are

  • oranges
  • strawberries
  • shredded coconut
  • grapes

This tropical fruit salad can be made up to one hour before you plan to serve it. I don’t recommend trying to store it for longer than that, simply because the delicate raspberries and papaya may break down in the citrus-based dressing.

Tropical Fruit Salad

This recipe for tropical fruit salad is a colorful mixture of mango, pineapple, papaya, kiwi and raspberries tossed in a honey-lime dressing.


  • 2 cups pineapple chunks
  • 1 cup papaya chunks
  • 2 cups mango chunks
  • 1 cup kiwi slices
  • 1 cup raspberries
  • 1/4 cup honey
  • 2 tablespoon lime juice
  • Optional garnishes: Mint sprigs and lime slices

Method Video

Maple-Glazed Cardamom Twists


  • Place the pineapple, papaya, mango, kiwi and raspberries in a large bowl.
  • In a small bowl, whisk together the honey and lime juice until smooth.
  • Drizzle the dressing over the fruit and toss gently to coat. Serve, garnished with mint sprigs and lime slices if desired.


Calories: 171kcal | Carbohydrates: 44g | Protein: 1g | Sodium: 4mg | Potassium: 374mg | Fiber: 4g | Sugar: 38g | Vitamin A: 710IU | Vitamin C: 64.9mg | Calcium: 42mg | Iron: 0.7mg

Cilantro Lime Pasta Salad

Recipe source: dinneratthezoo

1 thought on “Tropical Fruit Salad

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