A Sunshine Bowl: My Golden Yellow Fruit Salad with Lemongrass-Coconut Kiss

There’s a particular joy that washes over me when I encounter a dish that’s as vibrant in color as it is in flavor. This Yellow Fruit Salad, with its luscious blend of tropical fruits and a whisper of exotic lemongrass, always brings a smile to my face. I remember Ricardo, the chef who first shared this recipe with me, describing it as “sunshine in a bowl.” He’d made it for a summer gathering at his home, and the way the light caught the golden hues of the pineapple, mango, and kiwi was simply breathtaking. Each bite was a burst of sweet, tangy, and refreshing goodness, perfectly balanced by the subtle, aromatic syrup. It felt like a vacation on a plate, a simple yet sophisticated celebration of summer’s bounty.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 minutes
• Total Time: 32 minutes (plus 30 minutes chilling)
• Servings: 8
• Yield: Generous bowl
• Dietary Type: Vegan, Dairy-Free, Gluten-Free

Ingredients

This recipe is a celebration of all things yellow and tropical, with a fragrant syrup to tie it all together.

For the Lemongrass and Coconut Milk Syrup:

• 3/4 cup coconut milk
• 2 tablespoons sugar
• 1 tablespoon finely chopped fresh lemongrass (or 1 tablespoon frozen lemongrass, chopped)

For the Fruit Salad:

• 1 medium pineapple, peeled and cubed
• 1 mango, peeled and cubed
• 4 yellow kiwi fruits, peeled and cubed
• 2 bananas, peeled and sliced
• Zest of 1 lime

Equipment Needed

• Small saucepan
• Fine-mesh sieve
• Medium-sized mixing bowl
• Measuring cups and spoons
• Grater (for lime zest)
• Knife and cutting board

Instructions

Crafting this fruit salad is a delightful two-part process, where the syrup chills while the fruit is prepared.

Lemongrass and Coconut Milk Syrup:

1. In a saucepan, combine the coconut milk, sugar, and finely chopped lemongrass.
2. Bring all the ingredients to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Once boiling, simmer for about 2 minutes, allowing the flavors to meld.
4. Remove the saucepan from the heat.
5. Strain the syrup through a fine-mesh sieve into a clean bowl, discarding the lemongrass solids.
6. Refrigerate the syrup until completely chilled, which will take approximately 30 minutes.

Fruit Salad:

1. In a medium-sized mixing bowl, gently combine all the prepared fruit: the cubed pineapple, cubed mango, cubed yellow kiwi fruits, and sliced bananas.
2. Add the grated lime zest to the fruit.
3. Just before serving, drizzle the chilled lemongrass and coconut milk syrup over the fruit salad. Toss gently to coat.

Expert Tips & Tricks

As a chef, I always look for ways to elevate simple dishes. For this Yellow Fruit Salad, a few small adjustments can make a big difference:

• Fruit Ripeness is Key: Ensure your pineapple is ripe and sweet, your mango is soft but not mushy, and your kiwis are yielding to gentle pressure. This will ensure the best natural sweetness and texture.
• Lemongrass Love: If you’re using fresh lemongrass, don’t be afraid to finely chop it. The finer it is, the more fragrant oils will infuse into the syrup. If using frozen, ensure it’s thawed and chopped well.
• Chilling is Crucial: The syrup needs to be thoroughly chilled for the best contrast with the fresh fruit. It should be cold enough to provide a refreshing counterpoint.
• The Banana Timing: Bananas can brown quickly and become mushy if left to sit in the dressing for too long. If you’re preparing this salad ahead of time, it’s best to add the bananas and kiwis at the last moment, just before serving, to maintain their fresh texture and appearance.
• Lemongrass Alternative: If you find yourself without lemongrass, the grated zest of one lime is an excellent substitute. It provides a bright, citrusy note that complements the tropical fruits beautifully. You could even add a touch more lime zest to compensate for the lack of lemongrass’s unique perfume.

Serving & Storage Suggestions

This Yellow Fruit Salad is best served immediately after being dressed, allowing the vibrant colors and fresh flavors to shine.

• Presentation: Serve in a clear glass bowl to showcase the beautiful golden hues. You can also serve individual portions in small bowls or martini glasses for an elegant touch. A sprig of mint or a delicate edible flower can add a final flourish.
• Make-Ahead: The lemongrass and coconut milk syrup can be made up to two days in advance and stored in an airtight container in the refrigerator. The pineapple, mango, and lime zest can also be prepped and stored separately in the fridge. However, to prevent the bananas and kiwis from becoming too soft or discolored, it’s best to add them just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Be aware that the texture of the bananas and kiwis may soften over time. It is not recommended to freeze this fruit salad.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of this delicious Yellow Fruit Salad:

Nutrient	Amount per Serving	% Daily Value
Calories	240.9 kcal
Calories from Fat
Total Fat	5.1 g	7%
Saturated Fat	4.4 g	21%
Cholesterol	0 mg	0%
Sodium	12.9 mg	0%
Total Carbohydrate	51 g	17%
Dietary Fiber	4.1 g	16%
Sugars	41 g	164%
Protein	2 g	4%

Note: Nutritional values are approximate and can vary based on ingredient ripeness and specific product brands used.

Variations & Substitutions

While this recipe is wonderfully balanced as is, the beauty of fruit salad lies in its adaptability.

• Tropical Twist: Feel free to add other yellow fruits like papaya, star fruit (carambola), or golden raspberries.
• Citrus Zing: If you enjoy a more pronounced citrus flavor, consider adding a tablespoon or two of fresh lime juice to the fruit mixture, or a little orange juice for added sweetness.
• Spice It Up: For a subtle warmth, a tiny pinch of ground ginger or a whisper of cardamom in the syrup could be intriguing.
• Coconut Cream Dream: For an even richer syrup, you could substitute some or all of the coconut milk with coconut cream.

FAQs

Q: How do I ensure my lemongrass is finely chopped for the syrup?
A: Trim the tough outer layers of the lemongrass stalk, discard the woody base, and then finely mince the tender inner part. A sharp knife is your best friend here, or you can pulse it in a food processor for a quicker mince.

Q: My bananas are browning too quickly. What can I do?
A: The best approach is to add the sliced bananas just before serving. If you absolutely must prepare them slightly in advance, toss them gently with a little fresh lime or lemon juice immediately after slicing, as the acidity helps to slow down oxidation.

Q: Can I make the syrup ahead of time?
A: Absolutely! The lemongrass and coconut milk syrup can be made up to two days in advance and stored in an airtight container in the refrigerator. This saves valuable time when you’re ready to assemble the salad.

Q: What if I can’t find yellow kiwis?
A: Regular green kiwis will work perfectly well. While the color won’t be as uniformly yellow, the tangy sweetness will be just as delicious.

Q: Is this fruit salad suitable for a potluck?
A: Yes, it’s an excellent choice for a potluck! You can prepare the syrup and chop the firm fruits ahead of time, and then combine and add the bananas and kiwis just before heading out or upon arrival.

A Taste of Pure Joy

This Yellow Fruit Salad is more than just a collection of fruits; it’s an experience. It’s the taste of warm sunshine, a gentle breeze, and the simple pleasure of truly fresh ingredients coming together in perfect harmony. Ricardo was right – it truly is sunshine in a bowl. I encourage you to gather these golden gems, embrace the simple magic of their flavors, and share this radiant dish with those you love. It’s a reminder that sometimes, the most delightful culinary moments are also the easiest to create. Enjoy every bright, delicious bite!