Follow these steps for perfect results
avocado
peeled, pitted, and diced
banana
peeled and sliced
guava
seeded and diced
mango
peeled, pitted, and diced
melon
seeded and diced
papaya
seeded and diced
peach
pitted and diced
pear
cored and diced
pineapple
peeled, cored, and diced
lemon
juiced
fresh grated coconut
to garnish
roasted peanuts
chopped, to garnish
honey
optional
sugar
optional
If using canned fruits, drain and save the liquid.
Peel and remove seeds from fresh fruits as necessary.
Cut the fruit into bite-sized pieces.
Combine all fruits in a glass bowl.
Add lemon juice.
Add some of the liquid from the canned fruits, honey, or sugar.
Stir gently to coat the fruit with the liquid.
Cover the fruit salad.
Let it stand at room temperature for 30 minutes before serving.
Refrigerate after standing for up to an hour if desired.
Eat the fruit salad the same day it is made.
Garnish with freshly grated coconut or chopped roasted peanuts right before serving.
Expert advice for the best results
Adjust the sweetness by adding more or less honey/sugar.
For a creamier salad, add a dollop of plain yogurt or whipped cream.
Chill the fruits before preparing the salad for a colder and more refreshing treat.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance
Serve in a chilled bowl, garnished with coconut or peanuts.
Serve as a dessert after a light meal.
Serve as a refreshing snack on a hot day.
Serve as a side dish at a barbecue.
Refreshing and complements the fruit flavors
Enhances the fruitiness of the salad
Discover the story behind this recipe
Often served as a refreshing dessert or snack, highlighting the region's abundant tropical fruits.
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