This is one of those recipes I throw together every time the weather hits 80°. I call it my sunshine bowl because it’s packed with tropical fruits that feel like vacation mango, pineapple, kiwi, and a sprinkle of coconut. It’s light, hydrating, and makes me feel like I’m somewhere with palm trees and no to-do list. I usually bring it to BBQs or serve it after dinner when no one wants anything heavy.

Tropical Fruit Salad with Coconut

Ingredients:

• 1 cup fresh pineapple, chopped

• 1 cup mango, diced

• 1 cup strawberries, sliced

• 1 kiwi, peeled and sliced

• 1/2 cup blueberries

• 1/4 cup unsweetened shredded coconut

• 1–2 tbsp lime juice

• 1 tsp honey or maple syrup (optional)

• Optional: fresh mint for garnish

Instructions:

1. Prep the Fruit
   Wash, peel, and chop all fruit into bite-sized pieces. Combine in a large bowl.

2. Add Coconut & Lime
   Sprinkle in the shredded coconut, drizzle with lime juice and optional sweetener. Toss gently to combine.

3. Chill & Serve
   Serve immediately or chill for up to 2 hours before serving. Garnish with mint if using.

Sarah’s Tips 🍍

• Want extra tropical vibes? Add banana slices or papaya.

• For a little crunch, toss in chopped macadamia nuts or toasted coconut flakes.

• This makes an amazing topping for yogurt, chia pudding, or even waffles!

Nutrition (Per Serving, serves 6):

• Calories: 110

• Protein: 1g

• Carbs: 21g

• Sugar: 15g (natural from fruit)

• Fat: 3g

• Fiber: 3g