These temperatures have been a-ma-zing! However, they are projecting snow on Sunday. What?! Snow! I swear, every time this weather wants to play its little games, I find the idea of moving to Florida more and more appealing. Mosquitoes ain’t no thang when you’re comparing it to 6 months of friggen winter. All I need is the beach in my life. The beach and the sun.
However, since I recently had my daughter, there’s no way this lady is sinking her toes into the sand on some tropical island… or even the sand at Virginia beach for that matter. So, what better way to experience the tropics without even being there? With a tropical fruit salad. A fruit salad that is chock-full of tropical goodness – like papaya, kiwis and mangoes. Which reminds me… why don’t I buy mangoes more often? These things are absolutely divine. I was surprised they even made their way into this salad because I was literally face-over-sink chomping down on the bright orange sweetness. The juice was running down my arms and I didn’t care – I just wanted more. I have since bought like a thousand more and could eat a mango a day for the rest.of.my.life.
Tropical Fruit Salad
I would say about a cup of fruit is a serving, so depending on the quantities you use will determine how much of this you make. I got about 6 cups out of mine.
- 5 mandarin oranges
- 1 papaya (Mine was super small and I might have only gotten a cup – I would opt for a larger one next time!)
- 1 pineapple
- 2 mangoes (I’ll probably up the amount of these next time as well. I feel like there was a big ratio difference from pineapple to the rest of the fruit)
- 4 kiwis
- bananas (These you want to cut right before you serve. I ended up eating this fruit salad by myself, so each time I scooped some out, I cut up half a banana to mix in with it)
- shredded coconut (I used unsweetened to sprinkle on top, but I bet fresh shaved coconut would make this 10x better)