Creamy Tropical Fruit Salad
A light, refreshing, and velvety fruit salad packed with juicy tropical flavors. This dish combines ripe mango, pineapple, kiwi, bananas, and tender coconut with a silky cream dressing. Perfect for summer picnics, potlucks, brunches, or as a chilled dessert.
Description
This creamy tropical fruit salad brings together the exotic sweetness of mango and pineapple with the soft freshness of kiwi and banana. The dressing uses a combination of condensed milk, whipped cream or yogurt, and a splash of citrus to give it a smooth, luxurious texture. Served cold, it tastes like a tropical vacation in a bowl.
Time Required
Prep Time: 15 minutes
Chill Time: 30–60 minutes
Total Time: 45–75 minutes
Serves: 4–6 people
Ingredients
Fruits
2 cups mango cubes (fresh or canned)
2 cups pineapple chunks (fresh preferred)
2 kiwis, peeled and sliced
2 bananas, sliced
1 cup seedless grapes (optional)
½ cup shredded tender coconut or coconut flakes
1 orange, segmented (optional but adds great freshness)
Creamy Dressing
½ cup sweetened condensed milk
½ cup heavy whipping cream or thick yogurt
¼ cup coconut cream (optional but recommended)
1–2 tbsp honey or sugar (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon or lime juice (prevents browning & adds brightness)
Pinch of salt (enhances sweetness)
Optional Add-Ins
¼ cup chopped nuts (cashews, almonds, walnuts)
2 tbsp chia seeds
2–3 tbsp mini marshmallows
Instructions
Step 1: Prepare the fruits
Peel and chop all fruits into bite-sized pieces.
Add them to a large mixing bowl.
Sprinkle a little lemon juice over bananas and apples (if used) to prevent browning.
Step 2: Make the creamy dressing
In a separate bowl, whisk together:
condensed milk
whipping cream/yogurt
coconut cream
vanilla
honey/sugar
pinch of salt
Whisk until smooth and creamy.
Adjust sweetness or tanginess as preferred.
Step 3: Combine
Pour the dressing over the fruits.
Gently fold everything together with a spatula.
Add nuts or marshmallows if using.
Step 4: Chill & Serve
Cover the bowl and refrigerate for 30–60 minutes.
Serve chilled for best flavor and texture.
Tips for Best Results
Use chilled fruits for maximum freshness.
Avoid overly watery fruits like watermelon (they dilute the cream).
Add bananas right before serving if you won’t chill immediately.
For a lighter version, replace cream with vanilla yogurt.
Adjust sweetness—tropical fruit is naturally sweet, so you may need less sugar.
Serving Suggestions
Serve in coconut shells for a tropical theme.
Top with toasted coconut flakes.
Garnish with mint leaves.
Serve alongside grilled chicken or BBQ dishes for contrast.
Frequently Asked Questions (Q&A)
Q1: Can I make this fruit salad ahead of time?
Yes—prepare it up to 6 hours in advance but add bananas and grapes just before serving to keep them firm.
Q2: Can I use canned fruits?
Yes! Canned pineapple or mango works well.
Just drain the syrup completely to avoid a runny salad.
Q3: How long does it last in the fridge?
It stays fresh for 24 hours, but the texture is best within the first 8 hours.
Q4: Can I make it healthier?
Absolutely:
Use Greek yogurt instead of cream
Reduce or skip condensed milk
Add chia seeds for nutrition
Q5: What fruits should I avoid?
Avoid:
Watermelon (too watery)
Overripe bananas (become mushy)Very acidic fruits like grapefruit (may curdle cream)
Q6: Can I make it dairy-free?
Yes:
Use coconut cream + almond milk yogurt
Sweeten with honey or agaves