Ingredients
Scale
- 1 pineapple, cored and cubed
- 2 cups fresh strawberries, halved
- 2 mangoes, peeled and cubed
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup green grapes, halved
- 1 cup sweetened shredded coconut
- 1/2 cup maraschino cherries, halved
- 1/4 cup lime juice
Instructions
- Step 1: Prepare all the fruit by washing, peeling, and cutting it into bite-sized pieces.
- Step 2: In a large bowl, combine the cubed pineapple, halved strawberries, cubed mangoes, drained mandarin oranges, halved green grapes, shredded coconut, and halved maraschino cherries.
- Step 3: Pour the lime juice over the fruit salad.
- Step 4: Gently toss all the ingredients together until everything is evenly coated with the lime juice.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- For best flavor, store leftover fruit salad in an airtight container in the refrigerator for up to 2 days.
- This salad is best served chilled; no reheating is necessary or recommended!
- Serve this vibrant salad in hollowedout pineapple halves for a truly tropical presentation.
- To prevent browning, toss the mangoes with a squeeze of lime juice immediately after cutting them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American