Tropical Fruit Salad

As you can tell from our Yoats Berry Bowl, Peach Walnut Overnight Oats, and now this Tropical Fruit Salad, we’re really into summer fruit right now. We’re also into easy recipes you can throw together in a snap that don’t involve a lot of time with the oven on. Cause who needs that in 100 degree heat?!

Can’t you hear the relaxing Bob Marley music playing and feel the summer-y vibes as you sit down with a big bowl of this fruit salad?

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What reallllly sets this fruit salad apart is the toasted coconut. It adds so much flavor which pairs perfectly with our three fruits of choice:

(1) Bananas: One of the major nutrients they provide is potassium which helps ease muscle soreness. They also contain vitamin B-6, a component in reactions that generate energy for your body. Both of these make this fruit a great post-work out snack. Another bonus: bananas are chock full of the essential amino acid tryptophan, helping to improve your mood and regulate sleep.

(2) Pineapple: LOTS of vitamin C. Not only great for your immune system, it also aids your body in absorbing iron, is essential in repairing your body’s tissues, and acts as an antioxidant. Side note: we always use a pineapple corer to cut it and it’s a life saver.

(3) Mangoes: They have a ton of beta-carotene, the inactive form of vitamin A. Any orange colored fruit or vegetable will provide this. When you eat beta-carotene, your body converts it into vitamin A. Think of it as the Vision Vitamin. Growing up, has your mom or dad ever told you to eat carrots to help your eyesight? Beta-carotene is the reason why.

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For a perfect crunchy texture, you’ll want to mix in the coconut just before serving. It tends to get a little soggy after sitting in the fridge overnight and absorbing the juices from the fruit. So if you don’t plan to serve this dish all in one sitting, sprinkle the coconut on top one single-serve bowl at a time.

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There are so many different directions that you take this recipe to add even more deliciousness- top with yogurt, whipped cream (or ice cream for a decadent dessert), add granola, blend it into a smoothie, anything you can dream of!! Perfect for a pool party, a summer potluck, or just make it all for yourself cause it’s SO good.

Be sure to comment below if you make this recipe and check out our Instagram page: @ksera_eats.


Prep time: 10 minutes; Total time: 20 minutes

Yield: 6 servings


1 pineapple
3 mangoes
2 bananas
2/3 cup flaked coconut (sweetened or unsweetened)


1. Preheat oven to 325°F. Place flaked coconut onto a baking sheet lined with parchment paper and toast in oven, stirring every few minutes starting at the four minute mark to ensure that the coconut browns evenly. This process will take about 5-10 minutes. Be sure to keep an eye on it- the browning will happen quickly.
2. Cut the pineapple and mangoes into cubes and slice the bananas. Combine the cut fruit into a large bowl.
3. Mix toasted coconut with fruit just before serving. (Please see our note about this in the post itself.)


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