Dragon fruit, kiwi, watermelon, pineapple, papaya, and mango all appear in this vibrant fruit salad,
but you may easily substitute your favorite fruits.
You can use either white- or purple-flesh dragon fruit, but be careful with the latter because the juice can stain. A zingy dressing made of lime and ginger rounds out the dish.
1/2 cup unsweetened coconut cream 1 tsp lime zest 2 tbsp lime juice
tbsp mild agave syrup 1/2 teaspoon grated fresh ginger 1/8 tsp salt Two medium dragonfruits 3 medium kiwis, peeled, quartered, and sliced 1/2-inch thick
One little seedless watermelon, scooped with a baller 1 small pineapple, peeled, cored, and sliced into 1-inch chunks 1 small papaya, peeled, seeded, and sliced into 1-inch chunks 1 medium mango, peeled and cut into 1-inch chunks 1/4 cup toasted unsweetened coconut chips 2 teaspoons fresh mint
Little seedless watermelon scooped with baller 1 small pineapple, peeled, cored, and cut into 1-inch slices 1 small papaya, peeled, seeded, and cut into 1-inch pieces 1 medium mango, peeled and chopped into 1-inch pieces 1/4 cup toasted unsweetened coconut chips 2 tsp fresh mint