Boozy Tropical Fruit Salad Recipe

4.75 from 12 votes

This 10-minute boozy tropical fruit salad has mango, pineapple, berries, kiwi, toasted coconut, and coconut rum-lime poppy seed dressing.

Course Side Dish

Cuisine American

Keyword boozy fruit salad, tropical fruit salad

Prep Time 10

Chilling Time 35

Total Time 45

Servings cups

Calories 107kcal

Author Aubrey

To a medium mixing bowl, add 1 cup pineapple chunks, 1 large mango, 1 cup strawberries, and 1 cup kiwi.
In a small mixing bowl, whisk together 1/2 cup coconut rum, 1 tablespoon lime juice, and 1 teaspoon poppy seeds.
Pour the sauce over the fruit and gently mix to coat. Add 1/3 cup toasted coconut shavings and toss one more time.
You can serve the fruit salad right away, but for the best flavor, chill for 30-45 minutes before serving. This gives the dressing time to soak into the fruit a little without softening it.

Make ahead: Chop the fruit and mix the dressing separately up to a few hours ahead. Toss everything together 30 to 60 minutes before serving.
Storage: Store leftovers covered in the refrigerator for 1 to 2 days. Note that the fruit will soften as the salad sits.
Non-alcoholic option: Replace the coconut rum with ½ cup pineapple juice (especially great if you're using canned pineapple chunks!) and add ¼ teaspoon coconut extract to keep that tropical coconut flavor. Everything else stays the same!