Nothing says summer like Tropical Fruit Salad! Loaded with all your favorite summer fruits, it’s bright, flavorful, and fun… and made even more delicious with a sweet coconut lime simple syrup!

Fruit Salad! I’m only slightly exaggerating when I say I could live on it… especially in the summer. Not only does it make the best side dish for literally any meal, but it also makes a delicious breakfast AND doubles as dessert! Seriously. Does it get any better?

To be honest, you don’t really even need a recipe to make a delicious fruit salad. Just combine any of your favorite fruits in a bowl… and voila! You’re good to go. That is, of course, unless you’re looking to make the BEST FRUIT SALAD EVER! In which case you definitely need this recipe.

So what makes this the best ever? Well, it starts with the perfect combination of tropical fruits… and it ends with the most amazingly flavorful coconut lime simple syrup. Which… when you put it all together… makes you feel just like you’re on a tropical island. No travel required.

What fruits are in Tropical Fruit Salad?

Pineapple – I used fresh chopped pineapple in this salad, but canned pineapple chunks would also work. If using canned, choose a variety that’s in its own juice instead of in heavy syrup.
Kiwi – When choosing kiwis, look for ones that are plump and slightly soft, as they will be sweeter than ones that are firm.
Mango – When choosing mangos, focus less on color and more on firmness. Ripe mangos should feel soft when squeezed, and they should also have a fruity aroma at their stems.
Strawberries – Look for bright red berries with fresh green leaves.
Mandarin oranges – I used peeled, segmented clementines (Cuties) because they hold up better in a fruit salad than canned mandarin oranges. You can use whichever you prefer.
Honeydew – A ripe honeydew should be slightly soft and springy, and it should smell fresh and sweet. You can also find pre-cut honeydew at many grocery stores.
Coconut – I used sweetened shredded coconut.

How to make Tropical Fruit Salad

Make the simple syrup – In a small saucepan, combine 1/2 cup water, 1/2 cup sugar, and 1/2 cup shredded sweetened coconut. Bring to a boil, stirring, until the sugar is dissolved. Remove from heat, add 2 tablespoons fresh lime juice and set aside to cool. (*Optional: strain the simple syrup to remove the shredded coconut.)

Cut the fruit – While the simple syrup is cooling, cut the fruit into uniform sized pieces.

Assemble the salad – Combine the fruit in a large serving bowl. Drizzle with simple syrup as desired.

Recipe variations

Add or substitute additional fruits, such as papaya, guava, bananas, grapes, or watermelon
Garnish with toasted coconut
Strain the simple syrup so you have the coconut flavor without the actual coconut
Make it boozy by substituting Malibu rum for the simple syrup
Use a different type of syrup, such as Honey Citrus Simple Syrup
Leave out the simple syrup and just enjoy the fruit!

Storage tips

Leftover fruit salad can be stored in an airtight container in the refrigerator for up to 3 days.

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