Tropical Pistachio Fruit Salad is your ticket to a vacation in a bowl. It's a vibrant mix of sweet and tangy flavors, perfect for brightening up any meal. Ready to dive into a taste of the tropics?
Pistachios bring a nutty crunch and a beautiful, subtle green hue. Toasting them enhances their flavor. The pineapple adds a juicy, tangy sweetness, while strawberries offer a hint of tartness and vibrant color. Mango contributes a rich, tropical sweetness that ties everything together. A sprinkle of shredded coconut adds a subtle tropical aroma and chewy texture. For the dressing, lime juice provides the zing, honey balances it with sweetness, and Greek yogurt lends a creamy touch. Finally, crushed graham crackers give an unexpected, delightful crunch reminiscent of a tropical pie crust.
This salad is a versatile delight. Serve it chilled in individual bowls for an elegant breakfast or brunch starter. For a more indulgent treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a refreshing side dish for grilled chicken or fish at a summer barbecue.
Start by toasting the pistachios in a dry skillet over medium heat. You'll want to stir them frequently for about 5 minutes until they're fragrant. Keep an eye on them to avoid burning, then set them aside to cool.
Next, grab a large bowl and combine your diced pineapple, sliced strawberries, diced mango, and shredded coconut. This is where the salad gets its vibrant color and freshness.
In a small bowl, whisk together the lime juice, honey, and Greek yogurt. You’re looking for a smooth, creamy dressing that’s tangy and sweet.
Pour the dressing over your fruit mixture, and toss it gently to ensure every piece is coated. This step is where the flavors begin to meld.
Sprinkle the cooled, toasted pistachios and crushed graham crackers over the top. They add the final layer of flavor and texture.
For the best results, chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to marry beautifully.
Share