Tropical Fruit Salad
This vibrant tropical fruit salad is a refreshing and naturally sweet vegan breakfast featuring a colorful medley of mango pineapple papaya and kiwi dressed with a zesty lime and mint syrup. This vegan recipe requires zero cooking and comes together in just minutes making it the ultimate light and nourishing morning meal.
A colorful no-cook vegan tropical fruit salad tossed in a fresh lime mint and agave dressing.
Nutrition per serving
Ingredients
fruit
dressing
Instructions
Prepare the fruit
Peel and dice the mango, pineapple, and papaya into roughly equal bite-sized pieces about three quarters of an inch. Peel the kiwi and slice into half-rounds. Place all the prepared fruit into a large serving bowl.
Make the dressing
In a small bowl or jar whisk together the fresh lime juice and agave syrup until the agave is fully dissolved. Stir in the chopped fresh mint leaves and let the dressing sit for 2 minutes to allow the mint to infuse.
Dress and toss
Pour the lime mint dressing over the fruit salad and gently toss everything together using a large spoon until all the fruit is lightly coated. Taste and add a little more agave if you prefer a sweeter salad.
Chill and serve
Serve the tropical fruit salad immediately for the freshest flavor or cover and refrigerate for up to 30 minutes to allow the flavors to meld together beautifully. Garnish with extra mint leaves before serving.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.