I’m all about unfussy.

Pick a few ingredients, chop, combine and taste is genuinely how I prefer to roll during summer months. We live off grilled anything, salads and lots of fresh fruit and veggies. This tropical fruit salad technically doesn’t need a whole step-by-step post, but it’s too good not to share. And with 120 calories per 1 cup with 9 grams of fiber, this salad is not only good for you but also for your digestion.

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For this Tropical Fruit Salsa Gather:

papaya – Use Hawaiian or Mexican papaya.
passionfruit – Pink or yellow passionfruit will work.
pineapple – Use fresh pineapple for better flavor and texture.
kiwi – I prefer Sungold kiwis, as they are less tart, but any can be used.
lime juice – Adds bright citrus flavor and acidity.
unsweetened coconut flakes – For serving (optional)

In a bowl add 2 cups each of (peeled) diced fresh papaya, passion fruit, pineapple and kiwi. I’m using sungold kiwis but any variety will work.

Next squeeze the juice of a small lime over top.

Next, give the whole thing a gentle toss and then serve. Alternatively, you could refrigerate this tropical fruit salad until you are ready to serve it.

Serve as is and top with unsweetened flaked coconut, if desired. My personal go-to is serving it over yogurt with granola and coconut flakes.