Mother's Day is coming up this weekend, so why not elevate a typical fruit salad with some exotic fruit and a gorgeous presentation?
This tropical-inspired fruit salad can be customized to your liking with any fruits you enjoy, but I like the mix of colours and flavours here. This is great on its own for a small gathering, or would be incredible as part of a dessert table for larger groups.
This is also a great kid-friendly recipe, providing the sweetness they crave without being full of added sugar or unhealthy ingredients. Mine polished this off within 5 minutes of taking the photos for this post.
Tropical Fruit Salad with Honey Yogurt Dip
2 small guavas
1 cup plain or vanilla yogurt
Honey to taste
1- Prepare the pineapple by cutting it in half lengthwise, leaving the spikes intact (See photo for reference). Put one half aside for use in another recipe. Using a small knife and a fork, hollow out the half of the pineapple that will serve as the bowl. Cut the pieces into cubes and put in a large bowl.
2- Using a melon baller or spoon, make small balls from the canteloupe. You can also cut small cubes. Slice mangoes, strawberries, and guavas into bite sized pieces.
3- If you are preparing the salad in advance, toss fruit in a little bit of lemon juice to keep fresh. When ready to serve, add all ingredients into half of pineapple. Decorate with some of the spikes from the top of the pineapple.
4- In a small bowl, mix yogurt with honey to taste. For a dairy free version, provide honey in a pourable container to drizzle over fruit. Serve alongside fruit salad.
-To choose a ripe pineapple, pull a spike from the top of the fruit. If it comes out easily, the pineapple is ripe. Check the bottom for mould, and if there isn't any, you have a pineapple that's ready to eat.
-Guavas are a love them or hate them kind of fruit. I love them. They have seeds that some people don't like, so you can slice them out if you desire. I just cut the fruit into wedges and serve as is, skin and all.
-Bananas would be great in this salad, but I would add them immediately before serving, so they don't go brown.