Whip up a fresh bowl of this Mojito Tropical Fruit Salad for a real summer treat. It’s sweet, tangy, and the perfect side dish for those hot summer days.
ME BEFORE THE RECIPE…
So here’s some exciting news. We bought a boat.
Now ask us if we’ve taken this boat out on the water yet. No really, ask us. Okay, never mind. Don’t ask. Ben might just have a heart attack if you mention the word “boat” this early in the game. Let’s just say his first experience with our baby was not the fondest.
We’re amateur boat owners to say the least. Amateur as in we don’t know what the heck we’re doing or what to look for when buying a used boat. In a nutshell, within hours of picking up our “new” boat, we managed to replace all four trailer tires, discovered two leaks in the engine compartment, spotted more tears in the upholstery than remembered, noticed the left side ballast system was defective, and nearly drove the hull of our boat onto direct metal as the rotted boards of the trailer snapped and floated up into the water.
And just to clarify, when I say “us” I really mean Ben. I actually had no part in this all day excursion transporting said boat from point A to B…with a few unanticipated pit stops in between. My poor husband was on the verge of tears wondering what we got ourselves into the moment he realized he had to risk leaving our leaky boat docked overnight or attempt driving it onto a broken trailer.
He opted for the ladder, and by the grace of God along with the help of a few prayers, was able to get the boat out of the water unharmed.
And now we sit and wait for repairs to be made before we can actually enjoy the wonders of our boat upon the glassy water. Why did I think we would be out boating this weekend with a handful of friends??? I should have taken to heart the acronym for BOAT: Bust Out Another Thousand. Those words have never rang so true.
However, positive vibes people. Positive vibes. I have all the faith in the world that one day this story will appear hilarious (not yet), and many fabulous memories will be created with this new family treasure. And if not, well…it was an expensive try.
Now if I was a drinking lady and Ben was one to drown his sorrows in a glass, I’d say we’d be hitting the bar right about now, sulking in our poor judgement. But since we don’t drink, that leaves us to explore other options. In my experience, a scoop of ice cream, a brownie, a milkshake, or really any dessert of sorts does the trick.
HERE COMES THE RECIPE…
But you know, speaking of drinking. I’ve never really been tempted because I don’t like the smell of alcohol. However, if a cocktail is as delicious as this Mojito Tropical Fruit Salad…I may need to reconsider my life long sobriety. Hehe.
Honestly, I’m not even quite sure this Mojito Tropical Fruit Salad actually tastes like a mojito. I do know that mojitos are made with the flavors of mint and lime, and this fruit salad radiates both these flavors in perfect harmony.
Now you can play around with the fruit selection in this mojito fruit salad, but I opted for a tropical mix along with a handful of berries for a pop of color. I would say no matter what fruit you choose, definitely include pineapple. There is something about pineapple and mint that marries so well together.
You can also play around with your honey selection. Opt for local honey flavors, or pick up a tropical honey from a specialty foods store. You can also use agave to assure this fruit salad is vegan. I’ve made this salad using Arizona wildflower desert honey, Hawaiian macadamia nut honey, and agave. All were delicious and had slightly different flavors.
This mojito tropical fruit salad is best made 30 minutes to an hour before serving. It gives the flavors time to meld and allows the pieces of fruit to produce a sweet outer coating of lime and honey. It also gives time for the mint flavor to permeate through the fruit salad. Just make sure to cover and chill your fruit salad as it sits. As in most cases, patience pays off.
I have no doubt this fruit salad will be on repeat all summer long. No matter what fruit you have on hand, toss it with some honey, lime juice, and freshly chopped mint for an addictive treat you won’t ever feel guilty about. Happy summer days my peeps!
YOU MIGHT ALSO ENJOY…
- Lime and Basil Tropical Fruit Salad
- Gluten Free Yogurt and Granola Grapefruit Breakfast
- Fresh Squeezed Citrus Coconut Water
- Honey Lime Tropical Cucumber Salsa
- Mint Infused Simple Syrup
- 1 pint strawberries, hulled and sliced
- 6 oz. blackberries, rinsed
- 1½ cups fresh pineapple chunks
- 1 large mango (or 2 small), skin removed, seeded, and chopped
- 1 large navel orange (or 2 small), peeled and chopped
- 3 kiwis, peeled and chopped
- juice of 2 limes (about 2 tablespoons)
- 2 tablespoons honey or agave
- 1½ tablespoons finely chopped mint leaves
- Place all prepared fruit into a large mixing bowl. Add lime juice, honey, and mint. Stir to coat evenly. Cover and chill for 30 minutes to 1 hour.
- Stir right before serving and transfer to serving bowl.