Tropical Fruit Salad

Here is the recipe for the easiest fruit salad in the world—with a tropical twist! Ripe watermelon, pineapple, and cantaloupe are the main ingredients in this cooling salad. (I understand that not everyone enjoys cantaloupe; feel free to swap it out for honeydew or your preferred tropical fruit.)

When I accompanied my grandmother Virginia on her fantasy vacation to Costa Rica in December of last year, I came upon this fruit salad. It was wonderful! Despite being 86 years old, Virginia is still incredibly active. With the fervor of Hermione Granger, she zip-lined above the jungle.

This fruit salad was part of a massive breakfast buffet at Tabacon Thermal Resort. Costa Rica has a lot of fresh fruit, but this fruit salad caught my eye because I liked how the fruit was sliced so finely—even finer than I could get it for these pictures. It was served in little shooters, which almost gave it the appearance of candy.

Melons and pineapples are often sliced into quite sizable slices, correct? I learned from their salad that you may enjoy the flavor of all three fruits in each bite if you chop them very small.

Their fruit salad was energizing, vibrant, delicious, and incredibly straightforward—so straightforward that I was hesitant to provide the recipe here. However, since it’s summer, summer produce seldom needs any assistance. You should serve this salad at your Fourth of July celebrations!

This salad works well as a snack, light dessert, or simple, naturally sweet side dish. For breakfast, sprinkle it over yogurt (perhaps with coconut granola).

Want to take things to the next level? Tajn spice (affiliate link), a salted chili and lime blend, could be used to garnish it. Look for it in the international section, close to the hot sauces from Mexico.

Also read: Garden-Fresh Corn Salad


  1. 1/4-inch cubes of a midsize cantaloupe or honeydew melon (about 4 cups)
  2. 12 small watermelon, seedless, chopped into 14-inch chunks (about 4 cups)
  3. 1 tiny pineapple cut into cubes measuring 1/4″ (about 4 cups)
  4. Juiced from 1 medium lime (about 2 tablespoons)
  5. Yogurt, granola, or Tajin seasoning for a spicy kick are optional toppings for serving.


Combine the diced cantaloupe, watermelon, pineapple, and lime juice in a medium serving bowl. Combine by tossing. Cover and chill for at least 20 minutes before serving for the greatest flavor.
Although it tastes best when made right away, this fruit salad keeps nicely for up to 3 days when covered in the refrigerator.


This recipe was influenced by Costa Rican tabacon.

CHANGE IT UP: This dish is really adaptable. Any fresh, seedless tropical fruit can be used as a substitute or addition.