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Pineapple, strawberry, mango and chilli fruit salad recipe


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Slices of pineapple, strawberry, cucumber and mango are mixed with lemon juice and chilli powder to make this Mexican-inspired fruit salad.

5 people made this

IngredientsServes: 8

  • 1 fresh pineapple - peeled, cored and chopped
  • 325g sliced strawberries
  • 1/2 large cucumber, peeled and diced
  • 1 mango, peeled and diced
  • 1 lemon, juiced
  • 1 pinch chilli powder with lime, or to taste

MethodPrep:20min ›Ready in:20min

  1. Combine pineapple, strawberries, cucumber and mango in a bowl; add lemon juice and mix well. Sprinkle chilli powder over the top and stir. Top salad with more chilli powder.

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12 Refreshing Fruit Salsas You'll Want on Everything

A little sweet, a little hot, and a whole lot of gorgeous. That&aposs what fresh fruit salsa brings to all your summer meals.

1) Chef John's Nectarine Salsa

Top tip: Chef John&aposs dicing technique comes in handy for any salsa you make.

Try it with: grilled pork chops

2) Mango, Peach and Pineapple Salsa

Top tip: Add finely diced jalapeño for extra kick.

Try it with: grilled chicken

3) Watermelon Fire and Ice Salsa

Top tip: To keep the salsa from getting watery, drain the chopped watermelon in a colander while you prep the other ingredients. Allrecipes member ANYDMCKAY said she saved the juice for watermelon martinis.

Try it with: grilled salmon

4) Mango Salsa

Top tip: Make the salsa the night before to let the flavors develop.

Try it with: crab cakes

5) Peach Avocado Salsa

Top tip: Sprinkle diced avocado with lemon juice before adding it to the salsa.

Try it with: grilled tuna

6) Spicy Strawberry Kiwi Peach Salsa

Top tip: Double the recipe. It&aposs that good.

Try it with: grilled sea bass

7) Main Wild Blueberry Salsa

Top tip: Skip the work of peeling and seeding the tomatoes, and simply chop them up instead.

Try it with: Key West chicken

8) Pineapple Salsa

Top tip: Cut back on the beans a bit and drain the pineapple.

Try it with: Kalua pork

9) Rhubarb Salsa

Top tip: Don&apost blanch the rhubarb for longer than the recommended time, otherwise the flavor gets diluted.

Try it with: fish tacos

10) Cucumber Melon Salsa

Top tip: This makes a party-size batch, so you might want to scale it back to suit your needs.

11) Apple Mango Salsa

Top tip: Leave the peel on the red apple for a pop of color.


1. Singapore hot and sour prawn and pineapple soup

This is a “Nyonya” dish, reflecting its Chinese antecedents with Malaysian flavours. You used to see it served in restaurants in a hollowed out pineapple.

This recipe is also a bit of a “twofer” in that it can be served both as a soup, or over rice or noodles, with the broth served on the side.

2 tbsp vegetable oil
1-2 tbsp tamarind paste
1 tbsp palm sugar
1.2 litres water
450g raw prawns, peeled and deveined
4 thick slices of fresh pineapple, cored and cut into bite-sized chunks
Salt and freshly ground black pepper
Fresh coriander and mint, chopped, to serve
(serve with plain rice or noodles)
Spice paste:
4 shallots, chopped
4 red chillies, chopped
1 lemongrass stalk, peeled and finely chopped
25g fresh ginger, peeled and chopped
1 tsp belachan (shrimp paste)

First make the spice paste by combining all the paste ingredients in a blender and whizzing up until a paste forms.

Heat the oil in a heavy-based saucepan or wok. Add the spice paste and fry until it takes on a little colour and releases its fragrance. Stir occasionally. This may only take 1 minute.

Add the tamarind paste and sugar. Stir well.

Add the water. Stir well. Bring to the boil and then simmer for 10 minutes.

Add the prawns and pineapple. Simmer for 5 minutes or until the prawns are cooked through.

Scoop up the prawns and pineapple and divide between 4 bowls. Top with the hot soup.

Sprinkle over a little chopped coriander and mint.


How to Select Fresh Pineapple

Look for a pineapple with nice green leaves. It should yield slightly when you give it a squeeze, but not have any mushy spots. Lastly, give it a sniff at the base—it should smell lightly sweet.

If your pineapple is perfect when you bring it home from the store but you won’t be making salsa for a few days, store it in the refrigerator.

In a hurry? Buy pre-cut fresh pineapple from the produce department and dice it up yourself. It’s more expensive this way, but quicker.


Pineapple, strawberry, mango and chilli fruit salad recipe - Recipes

Despite a lot of recipes and references for rujak around on the internet, not one of them mentioned when this dish is traditionally served. Is it a dinner or dessert? Or maybe just a snack. It could really go either way in my opinion - the fruit makes it light and sweet and good for dessert, the chilli sauce lends a savoury flair. I couldn't find an answer so I served it up with my savoury dishes at my Indonesian feast. So, if any Indonesians read this, please let me know!

Ingredients
2 mangoes
1/2 papaya
1 small pineapple
1 400g can of lychees
2 pink grapefruits
(Starfruit - sadly I couldn't get this, but I really wanted to put it in mine!)
Sambal Rujak (either from a jar or use the recipe below)
Juice of 1 lime

To Make
1. Cut the mango flesh, into large chunks. Remove the skin and seeds from the papaya and also chop into big chunks.
2. Remove the skin from the pineapple, remove the woody core and chop into large pieces. Peel the skin off the grapefruit and divide into segments.
3. Drain the can of lychees and combine in a bowl with the mango, papaya, pineapple and grapefruit. Drizzle sauce over to taste (I used about scant 1/4 cup). Drizzle the lime juice over and mix through. Serve.

Serves 4, or 6-8 as part of a buffet.

Sambal Rujak (from SBS Feast Issue #14)
3 tsp sambal oelek
1/3 cup grated palm sugar
1/3 cup kecap manis
1 tbsp lemon juice

To Make:
1. Whisk ingredients together until combined. Pour over fruit.


Mexican Fruit Salad [with Lime Chili Dressing]

Published: Jul 10, 2017 · Modified: Sep 18, 2020 · By Katherine · About 2 minutes to read this article.

In most parts of Mexico and certainly in Baja, you'll find these fruit stands exploding with all sorts of fruits that are either served skewered or cubed. Our Mexican Fruit Salad takes some of the more popular fruits and tops them with my tangy and spicy lime chili dressing. The result is a bright and vibrant salad made all the tastier because of the ancho chili and cayenne in the dressing. It highlights the natural sweetness of the fruit but gives your palate another interesting taste profile.

We've plated our fruit in a rainbow circle, but feel free to toss the cubes.

The lime chili dressing is a reduction and shouldn't take long to make. It truly elevates the Mexican Fruit Salad because the sweetness of the fruit hits you first, but then the dressing slowly sneaks up behind the sweetness. Depending on your tolerance for heat, add or subtract cayenne pepper accordingly.


Spicy Fruit Salad

Put some chili powder on it and experience a serious flavor bomb.

This fruit salad is inspired by three things:

1) The mango served with chili powder at Indian restaurants.
2) My love of all things spicy-sweet.
3) John’s suggestion to make a spicy fruit salad.

I know, my husband’s a smartie. It’s almost like he knows me after 5 years of marriage.

This salad is simple, requiring less than 10 ingredients and just 15 minutes to prepare.

It’s also delicious. Ripe summer fruit is dressed with a simple mixture of lime juice and maple syrup, then tossed with a pinch of sea salt and chili powder.

Chili powder may seem like an unlikely addition to fruit. But if you’re a spicy-sweet lover like me, you’ll love this combination!

This fruit salad is beckoning to be made. It’s:

Naturally sweet
Subtly spiced
Citrusy
Summery
Easy
Super healthy
& Wonderfully delicious

Make this dish to take along to your next BBQ or dinner party, or alongside fresh summer meals like Quinoa Spring Rolls, Spicy Plantain and Black Bean Tacos, Strawberry Arugula Salad, or a Chickpea Sunflower Sandwich!

If you give it a try, let us know what you think by leaving a comment and rating it. It’s so helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!


Key Lime Yogurt Dip

Grilled fruit kabobs taste divine when dipped in this sweet, yet tangy key lime yogurt dip. Here’s what you need:

  • A cup or so of key lime yogurt. I used Greek yogurt but you could use any kind you have in your fridge.
  • Some marshmallow fluff. Yes, that’s right! This makes the dip so creamy and delicious!
  • A couple ounces of cream cheese, softened. To make it easier to mix together, allow your cream cheese to come to room temperature before whipping.
  • You’ll also need key lime juice, or regular lime juice. You can use fresh squeezed lime juice or from the bottle, either one works great!
  • A tablespoon or more of coconut flakes.

Mix all these ingredients together and it makes the very best fruit dip! Slightly sweet, rich and creamy, this dip enhances the flavors of the warm, grilled fruit. You will love this stuff! You could also try this Easy Cream Cheese Fruit Dip too.


Pineapple, strawberry, mango and chilli fruit salad recipe - Recipes

Ingredients: (makes 8 - 10 servings)
Mango puree - 1 cup
Custard powder - 2 tbsp
milk - 1 cup
condensed milk - 2 tbsp (optional)
powdered sugar or sugar - 4 tbsp (to taste)
mixed fruits - 2 cup
(apple - 1/2 , pear - 1/2, banana - 1, seedless grapes - 10, pomegranate - 1/2 cup, dates - few)
cardamom powder - 3/4 tsp

Method:
Peel the apple, pears, pomegranate. Chop the apple, banana and pear into bite size cubes and keep aside. chop dates, grapes and keep aside. Keep aside in fridge.
Bring milk to boil
Dissolve the custard powder in few tbsp of cold milk and add to the boiled milk. Start heating and cook for 2-3 minutes or till the custard gets thickened. Now add mango puree.
Add required sugar, condensed milk , cardamom powder.
Let cool completely.
Add chopped fruits and pomegranate arils.
Keep refrigerated for 2-3 hours or till chilled.
Mango Fruit custard is ready!

Serving suggestions:
Serve chilled as dessert.

Note:
I am suggesting condensed milk, as we generally have fat-free milk only at home, and adding condensed milk makes it rich.
Instead of fresh fruits, we can use canned fruits too, to save time.
Using a vegetable chopper to chop fruits will minimize the prep time.
This salad can stay fresh for 3 days inside fridge.


Tropical sides for Huli Huli Chicken!

Here’s a few suggestions for on-theme dishes to serve on the side. Think – fresh, juicy, lime, coconut, mango, colourful! (Tip: Thai and Vietnamese flavours are very suited to Tropical theme menus)

Pineapple fried rice from last week – which I actually shared in anticipation of this recipe. Not only is it tropical, you can use the juice from a can of pineapple pieces to make this recipe, and the pineapple to make the rice. Though in this case, I use a can of pineapple slices – juice for the marinade, grilled the slices for garnish, as pictured.

More starchy sides – Coconut lime rice, Prawn mango summer salad (skip the prawns if you want),

And lastly, just in case you’re eyeing off this Huli Huli chicken in anticipation of a big tropical feast, here are a few desserts and drink suggestions!

Dessert ideas

Cocktails for Tropical Parties!

Enjoy! – Nagi x