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Tropical Fruit Salad with Rambutan and Lychee

A bright tropical fruit salad with mango, pineapple, papaya, kiwi, rambutan and lychee in a lime, honey and mint dressing.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings (about 1 cup)
Course: Dessert, Snack
Cuisine: Tropical
Calories: 129
Ingredients Method Notes

Ingredients
  

Fruit
  • 1 large ripe mango peeled and cubed, about 2 cups / 330 g
  • 2 cups fresh pineapple chunks 330 g
  • 1 cup ripe papaya peeled, seeded and cubed, 140 g
  • 2 kiwis peeled and sliced, about 140 g
  • 12 rambutans peeled and pitted, about 120 g flesh
  • 12 lychees peeled and pitted, about 120 g flesh
  • 2 passion fruits
Dressing
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lime zest finely grated
  • 2 tablespoons fresh mint finely chopped, plus leaves to garnish

Method
 

  1. Whisk the lime juice, honey and lime zest until the honey dissolves, then stir in the chopped mint.
  2. Peel the rambutans and lychees, halve them and remove the seeds.
  3. Cut the mango, pineapple and papaya into even bite-size cubes and slice the kiwis.
  4. Place all the fruit in a large bowl, pour over the dressing and toss gently.
  5. Halve the passion fruits and spoon the pulp and seeds over the top. Garnish with mint.
  6. Serve right away or chill for up to 1 hour.

Notes

USDA has no entry for fresh rambutan, so lychee values were used for both fruits. Skip the honey to save about 10 calories and 3 g sugar per serving. Best eaten the same day.