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bowl of tropical fruit salad from side
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5 from 2 votes

Tropical fruit salad

This bright and colorful fruit salad is a delicious combination of tropical flavors. Easy, versatile and tasty.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Servings: 2 (or more, depending how served)
Calories: 206kcal
Author: Caroline's Cooking


  • ¾ cup cantaloupe 130g (peeled and de-seeded quantity/weight)
  • ¾ cup papaya 130g (peeled and de-seeded quantity/weight)
  • ¾ cup pineapple 115g (peeled quantity/weight - one thick slice)
  • ½ mango approx, 110g
  • ½ orange
  • 1 banana

For dressing

  • 2 tablespoon passion fruit pulp (1 - 2 fruit, depending on size)
  • 1 tablespoon lime juice
  • 1 teaspoon honey


  • Remove seeds and skin from cantaloupe and papaya. Remove the core and skin from the pineapple, taking out any spiney "eyes". Cut half the mango from the stone and peel. Peel the orange, removing any white pith left on the flesh. (Leave the banana for later to avoid it browning).
  • Cut all of the fruit into roughly even, bite-sized pieces. If you have any tougher-looking edges on any of the fruit, where you might not have peeled them quite enough, then remove these as they won't be as sweet or tasty.
  • Put the passion fruit, lime juice and honey in a small jar, cover with lid and shake them together to mix and break up the passion fruit pulp. Open and stir in any honey that didn't dissolve.
  • Peel and slice the banana and add to the other fruit. Pour over the passion fruit dressing, mix gently and serve.


Make sure all of the fruits are ripe but not overly ripe - this means they'll have a good flavor but not fall apart and become mushy.


Calories: 206kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 767mg | Fiber: 7g | Sugar: 38g | Vitamin A: 3733IU | Vitamin C: 140mg | Calcium: 45mg | Iron: 1mg