Serve this simple tropical fruit salad as-is or over yogurt! It’s made with equal parts watermelon, cantaloupe (or honeydew), and pineapple, with a splash of lime. The trick is to dice your fruit into very small pieces. Recipe yields about 12 servings (12 cups); it’s easily doubled.
1/2 medium cantaloupe or honeydew melon, diced into 1/4″ cubes (about 4 cups)
1/2 mini seedless watermelon, diced into 1/4″ cubes (about 4 cups)
1 small pineapple, diced into 1/4″ cubes (about 4 cups)
1 medium lime, juiced (about 2 tablespoons)
Optional, for serving: yogurt, granola, or Tajín seasoning for a spicy kick
In a medium serving bowl, combine the diced cantaloupe, watermelon, pineapple and lime juice. Toss to combine. For best flavor, cover and refrigerate for at least 20 minutes before serving.
This fruit salad is best when freshly prepared but keeps well in the refrigerator, covered, for up to 3 days.
Recipe inspired by Tabacon in Costa Rica.
Change it up: This recipe is beyond flexible. Substitute any fresh, seedless, tropical fruit you’d like, or add to taste.
▸ Nutrition Information
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