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Island Fruit Salad Recipe
Island Fruit Salad Recipe photo by Taste of Home

Island Fruit Salad Recipe

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I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table.—Krista Frank, Rhododendron, Oregon
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 2 medium ripe bananas, sliced
  • 1 medium mango, peeled and cubed
  • 4 kiwifruit, peeled and cubed
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 3/4 cup (6 ounces) reduced-fat pina colada yogurt
  • 1/2 cup flaked coconut, toasted

Nutritional Facts

1/2 cup equals 134 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 37 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 fruit, 1/2 fat.


  1. In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Island Fruit Salad in Light & Tasty August/September 2005, p16

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Reviewed Sep. 1, 2013

"Very refreshing. Nice combination for something different and light in a fruit salad."

Reviewed Aug. 22, 2010

"This is such a light and easy recipe. The toasted coconut really sets it off. I make more coconut than what the recipe calls for."

Reviewed Aug. 9, 2009 Edited Aug. 22, 2010

"This is so easy to make and absolutely delicious. The toasted coconut really tops it off."

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