The best fruit salad – super healthy kids

Treat your family and friends to a refreshing, colorful mix of fruits and grains! This delicious fruit salad recipe is the perfect side dish for your springtime meals and celebrations.

Why this is the best fruit salad

As soon as it gets warmer, I get a craving for fresh, colorful fruit! We eat a lot of fruit at our house, but occasionally I like to embellish our meals by serving a nice fruit salad. This fruit salad recipe features stunning color and fruity flavor with the surprising addition of chewy couscous. It may sound strange, but stay here with me. We cook it in coconut milk, which gives it a deliciously subtle and slightly sweetened taste. It also adds fantastic texture that really makes this a standout dish. And topped with a citrus honey dressing and crunchy almonds, it really turns into one of the most delicious salads you’ll ever eat.

This salad is the perfect addition to spring break and brunch menus. Share it with your friends and family and I guarantee you will pass the recipe out. It is absolutely unique and totally delicious.

Ingredients for fruit salad:

• kiwi– Green grapes would be a good substitute if you can’t find ripe kiwis.
• pineapple– Pineapple adds a delicious tropical flavor that pairs beautifully with the coconut couscous.
• raspberries– You could also use strawberries here!
• mango– Mango also adds to the tropical flair and is so delicious in this salad. Diced peaches would be a good substitute.
• couscous– There are a few different types of couscous on the market. We used pearl couscous in this recipe. Quinoa works, too, and is a good gluten-free option.
• coconut milk– You should use coconut milk that is sold refrigerated and in a carton, not a can. It’s much thinner and soaks into the couscous better. If you have canned coconut milk, make it up with water before using it.
• Sliced ​​Almonds– Chopped macadamia nuts would also be delicious.
• oranges– You will use the zest and juice in the dressing. Lime would be good too!
• Honey– We only used honey, which goes wonderfully with the fruit. Agave would also work.

How to make this fruit salad recipe:

1. Peel and chop Cut the kiwi, mango and pineapple into bite-sized pieces. Put the fruit in a serving bowl.
2. Bring the coconut milk to a boil in a medium sized saucepan. After cooking, add the couscous along with a pinch of salt. Stir well, then cover with a lid and remove from heat. Allow the couscous to absorb all of the liquid and come to room temperature, then add to the bowl with the fruit.
3. Whisk together the dressing ingredients together. Drizzle over the salad and toss. Gently stir in the raspberries.

Tips & Suggestions

We love a good make-ahead recipe, but this recipe really shines when you make it and eat it the same day.

Choose fruit that is ripe and sweet but not too mushy so it will hold its shape when you mix it with the couscous.

If you can find whole wheat couscous, use it in this fruit salad recipe! You’re adding extra fiber and nutrients and still enjoying a fine-textured grain.

Allow your couscous to cool completely before mixing it with the fruit. You can serve this salad at room temperature or chilled. It’s delicious both ways!

This salad will keep in the fridge in an airtight container for 3-5 days.

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