Tropical Fruit Salad is Sunshine in a Bowl

This tropical fruit salad brings vacation vibes straight to your table with its bright colors and refreshing flavors. Juicy strawberries, sweet papaya, and crisp star fruit come together in minutes for a dish that’s as impressive and effortless.

I first threw this together when hosting a last-minute Mother’s Day brunch and needed something fresh that wouldn’t keep me in the kitchen. The combination turned so many heads that it’s my go-to for summer gatherings and holiday spreads. It’s also a fantastic way to brighten those dreary winter days when we all crave something sunny and fresh.

My favorite part of this salad is the unexpected star fruit—those cross-section slices add a whimsical touch that takes it from everyday to special occasions without any extra work. The contrast of textures and sweet-tart balance keep everyone coming back for seconds.

If you’ve never worked with tropical fruits before, don’t worry. This recipe breaks down the simple steps to prep each fruit, taking the mystery out of handling papaya and star fruit. The ingredients do all the heavy lifting in the flavor department.

This salad pulls double duty as a nutritional powerhouse and a beautiful centerpiece. Packed with vitamins and antioxidants, it’s the rare dish that satisfies your sweet tooth while being good for you.

In the following sections, I’ll walk you through the quick prep steps, share some simple variations, and offer serving suggestions that make this bright, fresh salad perfect for everything from Easter brunch to summer cookouts.

Ingredient Notes

For exact amounts needed see the recipe card below

• Strawberries
• Papaya: Choose a papaya that yields slightly to pressure when gently squeezed. The skin should be mostly yellow-orange with just a few green spots. If it’s too firm, let it ripen on your counter for a couple of days. When ripe, the inside should be a vibrant salmon color.
• Star Fruit (Carambola): This fun tropical fruit should be firm but not hard, yellow in color, and minimally brown in edges. When sliced crosswise, it creates gorgeous star shapes.
• Lime: Fresh lime juice is always better!
• Fresh Mint

How to Make Tropical Fruit Salad

1. Start with the strawberries: After washing them thoroughly, slice each berry in half lengthwise. If you have particularly large strawberries, you should quarter them for easier eating.
2. Next, tackle the papaya: Cut it in half lengthwise and scoop out those black seeds with a spoon. I find it easiest to use a melon baller or spoon to remove them cleanly. Then, slice the flesh into bite-sized chunks.
3. Slice the star fruit crosswise into thin slices (about ¼ inch thick) to create those beautiful star shapes. 
4. For the finishing touches, squeeze the fresh lime juice evenly over all the fruit. This not only adds great flavor but helps prevent the fruit from browning. Then sprinkle the fresh mint leaves over the top. Tear the larger leaves into smaller pieces for better distribution.

Serving Ideas

This vibrant tropical fruit salad is incredibly versatile – I love how it brightens up many different meals! For breakfast, it goes well with Greek yogurt and a drizzle of honey. 

Want to make it party-worthy? Serve this colorful medley in hollowed-out papaya halves for a stunning presentation that always wows at brunches. 

For summer barbecues, I like to serve it alongside grilled fish or chicken. The lime and mint add such a refreshing contrast to the smoky grilled flavors.

You can also:

• Spoon it over vanilla ice cream for a light dessert.
• Add it to tropical smoothie bowls.
• Serve in clear glass bowls or mason jars for a beautiful layered look.
• Use as a topping for pavlova or angel food cake.

How to Store

While this fruit salad is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Using a glass container works better than plastic since it helps prevent the fruit from getting mushy too quickly.

The lime juice in the recipe actually helps keep the fruit fresher longer by preventing browning. If you’re making this ahead, I recommend waiting to add the mint until just before serving—this keeps the mint leaves looking bright and fresh rather than wilted.

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