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.
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.
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.
- 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
- 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.
- In a large bowl, gently toss the pineapple, mango, bananas, orange, lime juice, brown sugar, cranberries (if using), and mint to combine.
- Cover the bowl with plastic wrap and refrigerate the fruit salad for 1 hour.
- Sprinkle the fruit with the toasted coconut before serving.