This dragon fruit salad is full of tropical flavors and colorful fruits. Use white or pink dragon fruit for this easy fruit salad topped with a citrus and mint dressing.
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I am a big fan of fruit salads for meal preps and special occasion brunches. But I get tired of the same old berries, grapes, and bananas. This fruit salad uses kiwis (which I love but sort of forget about), dragon fruit, and pineapple to balance out the perfect mix of sour and sweet flavors.
It makes a great side dish for our gluten-free egg casserole when paired with our oat flour banana bread or these GF zucchini muffins.
Why we love this recipe:
- Perfect for holiday breakfasts and weekend brunches
- Naturally gluten-free
- Naturally dairy-free
You can add additional tropical fruits like star fruit or bananas, but the best fruit salads tend to only have 3 to 4 types of fruit so each one shines and provides and balance. For our tropical fruit salad, you will need:
- Dragon Fruit- Red or white
Optional toppings include chopped almonds or macadamia nuts and shredded coconut.
Citrus- Honey Mint Dressing
- Orange (both the zest and juice)
- Fresh Mint
See the recipe card for quantities.
⏲️Instructions/ How to Make
The most time-consuming part of this recipe is cutting the fruit. You can be creative and cut into fun shapes, slice or cube, or use a melon baller.
I prefer to slice the kiwi, cube the pineapple and use a melon baller for the dragon fruit. This ensures the fruit is of equal size while still providing a bit of pizzazz.
Step 1- How to Cut Dragon Fruit
To cut the dragon fruit lay on cutting a board and slice in half lengthwise. Use a large spoon to scoop out the flesh, like a scooping out an avocado. Then chop into cubes.
Alternatively, you can use a melon baller to scoop out into individual pieces.
Step 2- Dressing
Zest and juice one orange, place contents into a small bowl. Add chopped mint and whisk in the honey. This works best if the honey is slightly warm but not hot.
You can place the bottle in a bowl of warm water or place it in the microwave for 15 seconds to heat it up.
Step 3- Combine
Combine your peeled and chopped fruit into a bowl. Drizzle with the dressing and gently toss. Serve immediately on its own or over yogurt.
👩🏻🍳 Expert Tip
To save time buy a fresh pineapple that has been peeled and cored.
To make this fruit salad vegan, substitute maple syrup or a sugar simple syrup for the honey.
Dragon fruit tends to break down quickly once peeled. Leftovers can be stored in the fridge in a tightly sealed container.
After 24 hours, leftover fruit (and fruit salad) is best used in a smoothie. I like a few cups of the dragon fruit salad (dressing included) with a few handfuls of spinach, ice, and coconut milk blended up.
We don't recommend making this too far in advance. You can chop the fruit the night before and make the dressing. Store all items in the fridge in separate containers. Toss together right before serving.
💬Frequently Asked Questions
These fruits are different species of cactus fruits. The red (pink) dragon fruits tend to be round and have a sweeter flavor. The white fruits have an oblong shape with a more acid, yet still very sweet flavor. The black seeds of both fruits are edible.
You can use either type of dragon fruit for this fruit salad recipe.
When selecting dragon fruit look for fruits that have evenly colored and the skin is not excessively blotchy or dry. Similar to how you test an avocado, if it is too squishy it is likely overly ripe and if it is firm it will need to ripen for a few days before using.
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Dragon Fruit Salad
- Melon baller
- 2 Dragon fruits Peeled and sliced
- 4 Kiwis peeled and sliced
- 1 Pineapple peeled, cored, and sliced
- 1 orange zested and juiced
- 1 tablespoon raw honey warmed
- 1 tablespoon fresh mint chopped
- Cut fruit to similar sizes. Combine chopped fruit in a large bowl or serving dish.2 Dragon fruits, 4 Kiwis, 1 Pineapple
- Whisk together the honey, orange zest and juice, and mint. Drizzle over the fruit and gently toss to coat.1 orange, 1 tablespoon raw honey, 1 tablespoon fresh mint
- Fruit and dressing can be made separately the day before. Toss together right before serving.
- Leftover salad should be stored in the refrigerator. Consume within 24 hours. Or use in smoothies.
Check out our Tropical Christmas Fruit Salad web story!
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