Hello beautifuls! I made this delicious tropical fruit salad at my parents over Easter weekend, and it was a hit! We enjoyed it for breakfast and had the leftovers after church ended. The parents bought toooons of fruit, including a bunch of mangos for GC’s famous mango guac, but we still had mangos left over. I wanted to make something so we could all enjoy the perfectly ripe mangos, and this is what I came up with!
I started by cutting and peeling my orange. I learned a while back that the easiest way to peel the orange is to cut the top and bottom off, and then score a line from end to end. This makes it really easy to separate the orange from its peel.
I then cut the orange in half, parallel to the cuts on the top and bottom, so I had two half-spheres. Separating the orange into bite-sized pieces was easy after that.
Mango time! One of my absolutely favorite fruits. I used to peel mangos and then struggle with getting the fruit off of the pits….have you had this problem? I finally did some googling around and found that if you cut the mango parallel to the pit, you have a much easier time getting the fruit out. Hopefully you can see what I mean from these photos.
I cube it still in the skin, being careful not to break the skin. Turning them inside out is how you get those typical cool looking mango photos, but I also find that it helps loosen the mango from the skin for easier scooping.
Then it was time to quickly cube the apple–nothing too fancy here.
And the pineapple–so difficult to tackle at first glance. Not sure if my way is the ‘correct’ way, but it works well enough for me. Another interesting tidbit: apparently when you can easily pluck a leaf off of the top, the pineapple is ripe and ready to eat!
I started by cutting the top and bottom off the pineapple, and then carefully removing the peel from the sides.
Then I cut it into four slices, 2 parallel long ones and 2 shorter ones. You typically don’t want to eat the woody core, but if you feel like it, its just more fiber in your diet!
More cubes for the salad…yum yum.
Finally, stir your fruit in the bowl and top with the coconut flakes. I add in the blueberries last because they are easily smushed and would not be very pretty if they got all mashed up.
- 2 oranges
- 3 mangos
- 1 apple
- 1 pineapple
- 1/2 c coconut flakes
- 1/2 c blueberries
- Peel and cut the oranges into segments.
- Cut the mangos into small cubes. I usually cut on both sides of the pit, carefully cut out a grid in each side, and then scoop the mango cubes out.
- Dice the apple.
- Cut the pineapple into cubes.
- Combine all ingredients into a bowl. Stir the coconut flakes in to coat the fruit.
- Rinse the blueberries and top your tropical fruit salad with them!