Island Sunrise Tropical Fruit Salad in Coconut-Lime Syrup

Island Sunrise Tropical Fruit Salad in Coconut-Lime Syrup

A Caribbean brunch dessert recipe for a light and refreshing tropical fruit salad in coconut-lime syrup that is easy to prepare and suitable for vegetarians.

Time: Prep: 20 minutes - Cook: None - Total: 30 minutes (including refrigeration time)
Servings: 6
Difficulty: Easy
Cuisine: Caribbean, Vegetarian

Allergens

None

Ingredients

  • 1 cup fresh pineapple, chopped
  • 1 cup fresh mango, chopped
  • 1 cup fresh papaya, chopped
  • 1 cup fresh guava, sliced
  • 1 cup fresh passion fruit, halved
  • 1 cup coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup lime juice, freshly squeezed

Instructions

  1. In a saucepan, combine coconut milk, sugar and lime juice over medium heat. Stir until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
  2. In a large serving bowl, gently mix together all the chopped tropical fruits.
  3. Pour the cooled coconut lime syrup over the fruit mixture. Gently toss to evenly coat the fruits with the syrup. Cover and refrigerate for at least 1 hour, allowing the flavors to meld and deepen.
  4. Serve chilled, in elegant bowls or martini glasses to preserve the drama of the presentation.

Chef’s Insight

This recipe allows for creativity when choosing tropical fruits. Feel free to mix and match according to your personal preference or seasonality.

Notes

This recipe is suitable for vegan and gluten-free diets as well.

Cultural or Historical Background

Caribbean cuisine often features an abundance of tropical fruits, which are used in both sweet and savory dishes. The combination of coconut and lime is a classic flavor pairing in this region, providing a taste of the tropics in every bite.