This Auntie Midges Hawaiian Salad is a vibrant tropical fruit salad that blends juicy pineapple, creamy coconut, crunchy macadamia nuts, and jewel-like pomegranate seeds into one refreshing dish you can’t help but love.
Why You’ll Love This Recipe
- No oven needed—just a good knife and a bowl
- Ready in under 30 minutes, including a chill time
- Bursting with tropical flavor—pineapple, mango, coconut
- Packed with vitamins (hello, vitamin C!) and dietary fiber
- Gluten-free and naturally vegetarian (vegan tweak included)
- Perfect for potlucks, beach days, or a bright side for dinner
- Easily customized—swap nuts, herbs, or swap lime for lemon
- Keeps well in the fridge (dress just before serving)
Ingredients
- 2 cups fresh pineapple, diced (about 1 small pineapple)
- 1 cup shredded coconut (sweetened or unsweetened; try Bob’s Red Mill)
- 1 cup pomegranate arils (seeds)
- ½ cup salted macadamia nuts, roughly chopped (substitute pecans if you like)
- 1 ripe mango, peeled and diced
- 1 red bell pepper, finely chopped (adds a pop of color)
- ¼ cup fresh mint leaves, chopped (or cilantro for a twist)
- 2 tablespoons honey or agave syrup for a vegan version
- Juice of 1 lime (adds brightness)
- Pinch of sea salt
Directions
- Prepare Fruit
Use a sharp chef’s knife to dice pineapple and mango into bite-sized pieces. Trim and finely chop the red pepper. Toss everything into a large mixing bowl. Tip: chilling your bowl in the fridge makes everything stay cooler longer. - Toast the Nuts
Warm a dry skillet on medium heat and add the chopped macadamia nuts. Stir or shake the pan constantly for about 2–3 minutes until they’re fragrant and just golden. Keep an eye—they can turn quickly from toasted to charred. - Whisk the Dressing
In a small bowl, whisk together honey (or agave), lime juice, and a pinch of sea salt until smooth. This light dressing brings out the natural sweetness of each fruit. - Combine Everything
Pour the dressing over the fruit mixture, then sprinkle in toasted macadamias, pomegranate arils, shredded coconut, and mint. Gently fold with a large spoon or spatula until every piece is lightly coated. - Chill and Meld Flavors
Cover the bowl and chill for about 15 minutes—this lets flavors bloom. If you’re short on time, a quick 5-minute rest still tastes great. - Serve with Style
Transfer to a serving platter or hollowed pineapple shell for a tropical vibe. Garnish with extra mint sprigs or a few whole pomegranate seeds for that “wow” factor.
Servings & Timing
- Makes: 6 servings
- Prep Time: 15 minutes (chopping and toasting)
- Chill Time: 15 minutes (optional but recommended)
- Total Time: 30 minutes
Variations
- Swap mango for papaya or kiwi for a slightly different tropical note.
- Use lemon juice instead of lime for a milder tang.
- Add diced avocado for creamy texture—perfect if you love a little richness.
- Sprinkle in chili flakes or a diced jalapeño for a sweet-heat contrast.
- Switch macadamia nuts to cashews or walnuts if you prefer.
- Fold in fresh blueberries for extra antioxidants and a burst of color.
Storage & Reheating
- Store in an airtight container in the fridge for up to 2 days.
- Keep dressing separate if meal-prepping a day ahead—toss just before serving.
- No reheating needed—this salad is best enjoyed cold and crisp.
FAQs
Q: Can I use canned pineapple?
A: You can, but fresh pineapple has better texture and flavor—plus more bromelain, which aids digestion.
Q: How do I stop pomegranate juice from bleeding color?
A: Pat the arils dry on paper towels and add them last, just before serving.
Q: Is this recipe vegan?
A: Yes—just swap honey for maple syrup or agave, and you’re all set.
Q: Can I prep ingredients the night before?
A: Chop fruit and toast nuts ahead, but mix and dress just before serving for best crunch.
Q: What if I don’t have macadamia nuts?
A: Pecans, cashews, or almonds work beautifully as substitutes.
Q: Can I double the recipe for a crowd?
A: Absolutely—just scale ingredients and use two large bowls, then combine.
Q: Can I freeze leftovers?
A: Not really—freezing fruits changes their texture and makes the salad watery.
Q: How can I reduce sweetness?
A: Cut back on honey or swap pineapple for tangier green mango.
Conclusion
Auntie Midges Hawaiian Salad is your go-to easy, refreshing side that feels like a mini vacation on a plate. Bright, fruity, and full of texture—from crunchy nuts to juicy pomegranate—this salad disappears fast. Give it a whirl, let me know how it went below, and be sure to peek at my other recipes for more tropical inspiration!
Auntie Midges Hawaiian Salad
Ingredients
- 2 cups fresh pineapple diced
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup pomegranate arils
- 1/2 cup macadamia nuts roughly chopped, toasted
- 1 mango peeled and diced
- 1 red bell pepper finely chopped
- 1/4 cup fresh mint chopped
- 2 tablespoons honey or agave syrup for vegan, use agave
- 1 lime juiced
- sea salt pinch
Instructions
- Dice pineapple and mango; chop red bell pepper. Transfer to a large mixing bowl.
- Heat a dry skillet on medium and toast macadamia nuts, stirring until fragrant and lightly golden, about 2–3 minutes.
- In a small bowl, whisk together honey (or agave), lime juice, and a pinch of sea salt until smooth.
- Pour the dressing over the fruit mixture, then add pomegranate arils, toasted nuts, shredded coconut, and mint; gently fold to coat.
- Cover and chill for 15 minutes to let flavors meld; a quick 5-minute rest also works if you’re in a pinch.
- Transfer salad to a serving dish or hollowed pineapple shell; garnish with extra mint or pomegranate seeds.
Notes
Nutrition
