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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Tropical Fruit Salad for a Fresh Dessert or Side Dish

    Tropical Fruit Salad for a Fresh Dessert or Side Dish

    0
    By Alisa Fleming on May 24, 2023 Dairy Free Desserts, Dairy-Free Recipes, Salad, Sides

    Yes, it’s fruit salad season! We’re heading into that time of year when fresh fruit takes center stage as a healthy dessert, afternoon refresher, or side for barbecues and picnics. And this dairy-free tropical salad is a fresh dish that everyone will love. It contains an allergy-friendly mélange of warm climate fruits and a lightly sweet lime marinade.

    Dairy-Free Tropical Fruit Salad Recipe - also plant-based, allergy-friendly, and versatile! Healthy dessert or side.

    Easy Dairy-Free Tropical Fruit Salad with Options

    Fruit salad is not only delicious and nutritious, it’s also quite versatile. And did you know the leftovers can be repurposed?! I have tips and substitution suggestions in the FAQs below for this dairy-free tropical fruit salad recipe, which was shared with us by Dole.

    How Long will this Dairy-Free Tropical Fruit Salad Keep?

    The lime juice helps to preserve it slightly, but you will still see some browning and softening within a day. It will keep for a day or two in the refrigerator, but for serving to guests, I would make it on the same day.

    What can I do with Leftover Tropical Fruit Salad?

    If it won’t be devoured within a couple of days, drain it and lay the fruit out in a single layer on a tray lined with parchment paper or a silicone baking mat. Freeze for an hour or two, then place the fruit in freezer bags. Keep frozen and use in smoothies! Or, you can use the leftover dairy-free tropical fruit salad in baking! Finely chop the leftovers, and toss them in dairy-free muffins or baked oatmeal. You can alternatively puree them, and use as a banana replacement in dairy-free banana muffins.

    We Need Coconut-Free. Can I Omit the Coconut?

    Yes! You can certainly omit it, if preferred. It adds a little richness, texture, and tropical flair, but it isn’t essential. Removing the coconut, will eliminate most of the fat, and will leave about 100 calories per serving.

    Can I Use Regular Brown Sugar?

    If you don’t have dark brown sugar on hand, regular light brown sugar will work just fine.

    Can I Use a Different Sweetener?

    Brown sugar melds the best, and adds seamless depth in flavor. For paleo needs, you can substitute coconut sugar, but I would powder it first. Your favorite sweetener can be substituted, but it might affect the overall flavor differently.

    Are there any Fruit Substitutions You Can Recommend?

    If you are dealing with certain fruit allergies, or you simply can’t find ripe versions of any of these fruits, there are options. You can simply increase the amounts of the rest of the fruits to compensate, or you can substitute another fruit. To keep the tropical theme, papaya or dragon fruit (pitaya) offer good substitutes. Fresh blueberries also go well with this dairy-free tropical fruit salad blend.

    Dairy-Free Tropical Fruit Salad Recipe - also plant-based, allergy-friendly, and versatile! Healthy dessert or side.

    Special Diet Notes: Tropical Fruit Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, generally food allergy-friendly, and plant-based.

    Dairy-Free Tropical Fruit Salad
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    This tropical blend is fresh, sweet, and tangy for the perfect picnic side or healthy dessert.
    Author: Dole
    Recipe type: Side
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • ½ cup unsweetened shredded coconut
    • 4 cups pineapple, peeled and cut into ½-inch cubes
    • 2 cups mango, peeled and diced
    • 2 bananas, peeled and sliced
    • 1 cup orange, peeled and cut into rounds
    • 2 tablespoons fresh-squeezed lime juice
    • 1 tablespoon dark brown sugar
    • 1 tablespoon dried cranberries (optional)
    • 1 tablespoon minced fresh mint
    Instructions
    1. Place a medium skillet over medium-low heat, and sprinkle in the coconut in an even layer. Stir the coconut and cook for about 3 to 5 minutes, until toasted and fragrant.
    2. In a large bowl, gently toss the pineapple, mango, bananas, orange, lime juice, brown sugar, cranberries (if using), and mint to combine.
    3. Cover the bowl with plastic wrap and refrigerate the fruit salad for 1 hour.
    4. Sprinkle the fruit with the toasted coconut before serving.
    Nutrition Information
    Serving size: about 1 cup Calories: 150 Fat: 3.5g Saturated fat: 3g Carbohydrates: 31g Sugar: 22g Sodium: 0g Fiber: 4g Protein: 2g
    3.5.3229

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    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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