Pina Coladas. They’re so good. Sweet, but good. What if you could make a fruit salad that had all the flavor (but none of the booze) of a Pina Colada? That’s Pina Colada Fruit Salad.
Pina Colada Fruit Salad
I’d drink to that. And the fruit in this salad, especially the coconut, bananas, and pineapple, pairs beautifully with the lovely coconut flavors of the Pina Colada mix. Whoa – mix? Yeah, mix.
About Pina Colada Fruit Salad:
Super easy to toss together, three ingredients, four if you count the mint garnish, and it’s perfect to tote to a food day, a party, or a barbecue. And of course, to serve at home.
It’s so easy, it’s almost embarrassing to share the “recipe” online. Years ago, a few of us ladies at work would get together for a girls’ night. I promised a fruit salad. I needed to pick up the kids, get them dinner, and wait for a sitter.
That’s when I realized I was missing a key ingredient – I rummaged through the fridge, and there it was, a partial bottle of pina colada mix. So there’s the “recipe.”
And surprise, the compliments rolled in. It’s so good! Light and fresh, and the minimal dressing really lets the fruit shine.
Making Pina Colada Fruit Salad:
There’s nothing to the recipe. Drain all fruits in a strainer (except bananas) to remove excess juices.
The recipe I planned on was 1/2 cup Cream of Coconut (the sweet version for making cocktails), along with 1/4 cup of juice: pineapple, orange, etc.
Make Ahead:
- Make sure fruit, especially pineapple are in bite sized pieces.
- Prepare fruit up to the day before (except for the bananas, which go in last minute). Keep in separate containers until ready to use; strain if needed before using.
- If serving within an hour, it’s ok to mix. Add bananas last minute.
Pina Colada Fruit Salad
The Fruit:
Pineapple, banana, and coconut shreds or flakes are key to the flavor of the salad. The coconut contributes to the vibe; use sweetened or not. Also consider other tropical fruits like mango or papaya.
While Pineapple contains an enzyme, bromelain, that can break down some sweet salad dressings, there’s no worry with this salad. I prefer fresh, but well-drained canned chunks will work. Bananas are the rock-star budget option and added last minute.
Keeping In Budget:
Speaking of budget, avoid any precut packages of fruit at the store; they might seem a bargain, but they’re full of cheaper fruit with a smidge of pricier ones.
Include some inexpensive, commonly found in-season fruit to fill out the Pina Colada Fruit Salad. Honeydew or cantaloupe, grapes, fresh peaches, or nectarines. (Nectarines seem to hold up better in fruit salad than peaches.)
Adding a few berries makes the salad seem luxurious and pricier than it is. A lot aren’t needed; I often make a fruit salad if I’m having company in the summer and “steal” a few berries from a dessert I’m making.
Serve With:
Bring to any get-together or potluck. It pairs well with a mix of foods. If serving with a supper, it’s especially refreshing with grilled foods.
Leftover Pina Colada Fruit Salad:
Leftover fruit salads may not look attractive, but they make great smoothies as is or with the addition of ice or yogurt.
If there’s too much to use in a reasonable time, drain the fruit, lay it out on a parchment-lined pan, and freeze. Once frozen, bag in servings for smoothies.
Other Summer Fruit Salad Recipes You Might Like:
Honey Ginger Lime Fruit Salad
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Pineapple:
- Pineapple is in season from March to July but the best pricing is January through February and around any holiday featuring ham. Shop the discount stores for this item.
- Pineapples continue to ripen once picked. When ready, the color should be more brownish than green, and will slightly give when pressed. Store at room temperature.
Strawberries:
- The sales price of strawberries (especially before holidays) at the grocery is often half the regular price; time your use around those sales. Discount stores have great pricing in season.
- Once picked, strawberries will not continue to ripen. What you see is what you get.
- Easy Storing Method: Before buying, inspect for damage or mold. Once home, remove any damaged berries, place paper towels on top of the berries (or line the inside of the lid), and stash the package upside down. This keeps them away from condensation that forms on the bottom of the package.
- Vinegar Wash: Dunk (don’t soak) berries in a mix of 1 part vinegar to 3 parts cool water. Rinse and dry. Store in a paper towel-lined container, loosely covered. Works only slightly better than method above.
Blueberries:
- Go on sale all summer, so plan your use around sales. There is also fabulous pricing at discount stores and buyers’ clubs.
- To store, remove any questionable berries, place a clean paper towel on the bottom of the original container, and add blueberries back. Will keep three to five days. For longer (Serious Eats), rinse in 125 degree F. water and dry in a paper towel-lined salad spinner. Store in original container.
Bananas:
- Often go on sale; check discount stores, too.
- To slow darkening, keep them in a cooler are 65 degrees F., wrap ends in cellophane tape or a strip of foil pressed tightly to conform to shape. Separating might help.
- Toss whole in freezer or mash, measure quantities needed for a recipe, and freeze. If you have only one or two, mash and note how many are in the bag, and add to it. Most banana breads, muffins, and cakes call for three bananas. Kids love bananas on a stick dipped in chocolate and frozen.
Coconut Shreds:
- Coconut is another holiday sale item, at a low before Winter Holidays. Check your ethnic markets for fabulous prices.
- Double-bag the coconut, keeping it tightly sealed, in the freezer if room allows.
Pina Colada Fruit Salad
Pina Colada Fruit Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 10 cups 1x
- Category: Salads Fruit
- Cuisine: American
Ingredients
- An assortment of fruit, pineapple, and banana are key to the flavors, and a few nice berries are lovely
- 1 small, ripe pineapple cut into chunks
- 1 16 ounce carton strawberries, hulled and halved
- 8 ounce package blueberries
- blackberries, shown but optional
- three or four firm but ripe bananas, sliced (not too thin)
- Pina Colada Mix
- 3/4 cup sweetened coconut (set aside two to three tablespoon to top)
- Mint for garnish, optional
Instructions
Cut fruit, if time allows, add to a strainer and strain excess juices. Place fruit in a large bowl, add coconut (save a little coconut to top), and drizzle with Pina Colada mix. Gently toss. Transfer to a serving dish. Garnish with reserved coconut shreds and mint if desired.
This is best if the pina colada mix is added immediately before or very close to serving time; If done too far ahead, it becomes watery; if that happens, some of the juices can be poured off.
34 thoughts on “Pina Colada Fruit Salad”