Coconut Citrus Fruit Salad

Yield: 4-6 Servings


4-5 cups of mixed cubed fruit such as fresh pineapple, mango, kiwi, papaya, and oranges (I used 2 cups pineapple, 1 cup Ataulfo mango, 2 kiwis, and 2 navel oranges in this photo)

1 Tbsp Flying Olive Coconut Balsamic Vinegar

2 Tbsp Flying Olive Persian Lime and/or Blood Orange Extra Virgin Olive Oil (I used 1 Tbsp of each)

1 Tbsp Flying Olive Pineapple, Mango, and/or  Honey Ginger Balsamic Vinegar or a combination of Choice

1/2 Tbsp honey, more to taste, depending on sweetness of fruit

¼ tsp  Sweet Sea Salt of Choice* or regular sea salt

1 Tbsp fresh mint, small leaves whole or larger leaves torn, plus 4-6 sprigs for garnish, if desired

¼ cup toasted coconut, sweetened or unsweetened, your choice

¼-1/2 cup slivered or chopped whole blanched almonds, toasted


Cut up the fruit of choice and place in a large bowl. Whisk, or shake in a jar with a lid, the Flying Olive Coconut Balsamic, the Balsamic Vinegar or Vinegars of Choice, the Flying Olive EVOO combination of Choice, honey, the salt, and mint. Add ½ the dressing to the fruit. Mix. Refrigerate until ready to serve.

When ready to serve, check the fruit for enough dressing, adding more if necessary. (Refrigerate the remainder for up to 5 days). Place each serving on an individual small plate (or keep together in the bowl). Sprinkle on the toasted coconut and almonds, add the sprig of mint, and serve.

Submitted by Barb L.

*Available at the Eastgate Store