Tropical fruit salad is dressed up with flecks of vanilla bean and fresh lime juice. This fruit salad is delicious on its own, or use it on top of oatmeal or in fruit and yogurt parfaits!
Fruit salad is my go-to side dish whenever I make breakfast for dinner, which means we eat it pretty often. I usually stick with the basic combination of watermelon, cantaloupe, and grape though and, honestly, it can get a little boring.
Inspired by the South American flavors in my chimichurri breakfast sandwich, I decided to lay aside the usual melon in favor of tropical fruit like pineapple, kiwi, and mango. To make the fruit salad extra special, I reserved the juices from the cut fruit and mixed it with lime juice and vanilla bean paste to use as a “dressing.” The vanilla bean paste gave the fruit a delicious earthiness and a slightly floral flavor, while the lime juice toned down some of the sweetness of the pineapple and mango. Kiwi and blueberries also kept the fruit salad from being too sweet overall, and gave it a few more layers of flavor.
I made a big batch of this tropical fruit salad and found myself snacking on it all week. Try it in a parfait with yogurt and granola or on to of oatmeal or rice pudding.
This tropical fruit salad is my second post for Brunch Week, which is being hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. If you haven’t already, be sure to check out our huge giveaway – they lined up some very generous sponsors this year!
(As a Brunch Week sponsor, Neilsen Massey sent me a sample of vanilla bean paste, that I used in this recipe. Stoneyfield also send coupons for yogurt that would be delicious in a parfait!)
Ingredients
- ½ fresh pineapple
- 1 mango
- 2 kiwi
- ¾ cups blueberries
- 2 limes juiced
- ½ teaspoon vanilla bean paste
- 1 banana
Instructions
- Place a cutting board on a rimmed baking sheet. Core the pineapple. Cut the pineapple, mango, and kiwi into bite-sized pieces and mix in a large bowl.
- Pour any juice that has accumulated on the baking sheet into a small bowl; whisk in the lime juice and vanilla. Pour the juice over the fruit. Refrigerate at least 20 minutes.
- Just before serving, slice the banana into the fruit salad.
BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip
Tequila Sunrise from A Day in the Life on the Farm
Sparkling Pineapple Mojitos from girlichef
BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife
Bacon and Egg Grilled Cheese Sandwich from Making Miracles
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections
Chocolate and Walnut Challah from The Little Ferraro Kitchen
Braided Ham and Cheddar Bread from Sarcastic Cooking
Oatmeal Crème Brûlée from The Spiffy Cookie
Tattie Scones with Cheddar and Chives from The Redhead Baker
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom
Macadamia Nut Crusted French Toast from Cooking in Stilettos
Double Chocolate Sweet Rolls from It Bakes Me Happy
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake
Peanut Butter & Jelly Granola from Baking a Moment
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate
Smoked Salmon Canapes with Chive Cream Cheese from The Suburban Soapbox
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla
Tropical Fruit Salad from Healthy Delicious
Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner
Kitchen Carrot Salad from My Catholic Kitchen
BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca
Gluten-Free Pear and Walnut Crumble from It’s Yummi
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life
Disclosure: A a participant in #Brunchweek, I received product samples from several of the sponsors. All opinions are my own; participating in #Brunchweek does not imply endorsement by Healthy Delicious.
