Auntie Midges Hawaiian Salad
This Auntie Midges Hawaiian Salad is a vibrant tropical fruit salad bursting with fresh pineapple, mango, coconut, pomegranate seeds, and crunchy macadamia nuts—simple, quick, and perfect for summer gatherings!
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
For extra crunch, keep nuts and coconut separate until right before serving. Leftover dressing stores up to 3 days in the fridge.