Tropical Fruit Salad with Lime and Mint
A vibrant and refreshing Far North Queensland fruit salad bursting with sweet mango, pawpaw, and pineapple, dressed with zesty lime and fresh mint.

- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- โขChef's knife
- โขChopping board
- โขLarge glass mixing bowl
- โขCitrus juicer
- โขMicroplane
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 1 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 2 g
- calories
- 140 kcal
Instructions
- 1
Place the diced mango, pawpaw, and pineapple into a large wide serving bowl.
- 2
Add the sliced starfruit and diced dragonfruit to the bowl with the other fruits.
- 3
Whisk the lime juice, lime zest, grated ginger, and sugar in a small cup until dissolved.
- 4
Pour the lime dressing evenly over the prepared fruit.
- 5
Spoon the fresh passionfruit pulp across the top of the fruit mixture.
- 6
Scatter the shredded mint leaves over the bowl.
- 7
Gently fold the ingredients together with a large spoon until evenly coated.
- 8
Chill in the fridge for 20 minutes before serving to allow flavours to meld.
Chef's tips
Select fruit that is ripe and fragrant but still slightly firm so the pieces hold their shape when tossed. Add the fresh mint just before serving to prevent the leaves from bruising and turning black.
Ingredient substitutions
- yellow pawpaw โ red papaya or sweet rockmelon
- starfruit โ fresh lychees, peeled and deseeded
- white dragonfruit โ firm kiwi fruit, peeled and diced
Storage
Store leftovers in a sealed airtight container in the fridge for up to 2 days.
Reheating
This dish is served chilled and should not be reheated.
Common mistakes to avoid
- โขUsing overripe fruit that turns mushy and creates a puree when stirred.
- โขDressing the salad hours in advance, which draws out moisture and makes the fruit watery.
- โขOver-mixing the fruit and crushing the delicate mango and pawpaw cubes.
Serving suggestions
Cooked Tropical Fruit Salad with Lime and Mint?
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