📝 About This Recipe
This vibrant dairy-free dessert is a celebration of peak-season produce, elevated by a sophisticated herbal infusion. The combination of succulent stone fruits and tropical berries is tied together by a bright, citrusy syrup that macerates the fruit just enough to release its natural juices. It is a refreshing, nutrient-dense finale to any meal that proves plant-based desserts can be the star of the show.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Pineapple (peeled, cored, and cut into 1-inch chunks)
- 1 lb Strawberries (hulled and quartered)
- 1 cup Blueberries (rinsed and patted dry)
- 3 pieces Kiwi (peeled and sliced into half-moons)
- 1 large Mango (cubed (preferably honey or Kent variety))
- 1 cup Red Grapes (halved lengthwise)
- 2 pieces Mandarin Oranges (peeled and segmented)
Zesty Lime-Mint Dressing
- 3 tablespoons Fresh Lime Juice (from about 2 juicy limes)
- 1 tablespoon Lime Zest (finely grated)
- 2 tablespoons Agave Nectar (or maple syrup for a vegan sweetener)
- 1/4 cup Fresh Mint Leaves (finely chiffonaded (thinly sliced ribbons))
- 1/8 teaspoon Ground Ginger (for a subtle, warming back-note)
- 1 pinch Sea Salt (to enhance the natural fruit sugars)
Garnish
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 3-4 pieces Whole Mint Sprigs (for presentation)
👨🍳 Instructions
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1
Begin by prepping the pineapple: remove the crown and base, slice off the skin, and ensure all 'eyes' are removed before cubing into bite-sized pieces.
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2
Wash the strawberries under cold water, pat them completely dry with a paper towel to prevent sogginess, then hull and quarter them.
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3
Peel the mango by slicing off the sides around the pit, then score the flesh in a crosshatch pattern and scoop out the cubes with a spoon.
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4
In a large, wide glass mixing bowl, combine the pineapple, strawberries, blueberries, kiwi, mango, grapes, and mandarin segments.
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5
Prepare the dressing in a separate small glass jar or bowl. Start by zesting the limes before juicing them to get the most aromatic oils.
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6
Whisk together the lime juice, lime zest, agave nectar, ground ginger, and a tiny pinch of sea salt until the agave is fully incorporated.
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7
Stack the mint leaves, roll them tightly like a cigar, and slice them into very thin ribbons (chiffonade). Add the mint to the dressing.
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8
Drizzle the dressing over the fruit mixture. Use a large rubber spatula to gently fold the fruit, ensuring every piece is coated without bruising the softer berries.
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9
Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This 'maceration' period allows the flavors to meld and the fruit to release a delicious syrup.
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10
While the salad chills, lightly toast the coconut flakes in a dry pan over medium-low heat for 2-3 minutes until golden and fragrant.
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11
Give the salad one final gentle toss just before serving to redistribute the juices that have settled at the bottom.
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12
Portion the salad into chilled glass bowls or hollowed-out pineapple halves for a dramatic presentation.
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13
Garnish each serving with a sprinkle of toasted coconut and a fresh sprig of mint.
💡 Chef's Tips
Always use a sharp knife when cutting fruit to ensure clean edges and prevent the fruit from weeping excess water. Choose fruits with varying textures—crunchy grapes, soft mango, and fibrous pineapple—to make the mouthfeel more interesting. If your fruit is exceptionally sweet, reduce the agave nectar; if it's tart, add an extra teaspoon to balance the acidity. Avoid adding bananas or apples until the very last second, as they oxidize and turn brown quickly once exposed to air. For an adult twist, add a splash of white rum or tequila to the dressing for a 'mojito' style fruit salad.
🍽️ Serving Suggestions
Pair with a glass of chilled sparkling hibiscus tea or a dry Prosecco. Serve alongside a scoop of dairy-free coconut milk yogurt for a creamy contrast. Accompany with thin almond flour lace cookies for a satisfying crunch. This makes an excellent topping for dairy-free vanilla bean ice cream or frozen sorbet. Pack it in a chilled thermos for a refreshing and healthy beach or picnic dessert.