Melon Pineapple Fruit Salad a Sweet and Tangy Fruit Salad

Melon Pineapple Fruit Salad is a colorful fruit salad bursting with a variety of tastes and textures making it a delicious accent to any meal.

This recipe is my version of a fruit salad that used to be served at the Café Bahia in San Diego, California. Or maybe it was a salsa. It was served at the brunch buffet as well as on Mexican and Barbecue nights.

While I am not normally a fan of precut fruit, in this instance it can make your life easier. I usually buy a pre-cut tray and cut the melon and pineapple up into smaller pieces while I munch on the grapes.

If you are planning to make enough to feed a crowd and want to be a bit more cost effective (but slightly more labor intensive) buy a mini-watermelon, cantaloupe, honeydew and pineapple.

Variation: Melon Pineapple Salsa

This recipe can easily be turned into a salsa by chopping everything smaller and adding some freshly chopped jalapeno.

I'd start with half a pepper and add more after letting it sit for an hour or so if you want it hotter.

More Brunch Recipes

Join us this week as we celebrate #BrunchWeek hosted by Christie at A Kitchen Hoor's Adventures. We'll have loads of recipes including beverages, egg dishes, salads, breads and desserts.

Wednesday #BrunchWeek Recipes

Beverages

• Pink Pineapple Vodka Cocktail from Hezzi-D's Books and Cooks
• Tipsy Iced Coffee from Jolene's Recipe Journal

Appetizers and Salads

• Labneh Launji Crostini from Magical Ingredients
• Roasted Tomato Caprese from A Day in the Life on the Farm
• Spicy Melon Pineapple Fruit Salad from That Recipe

Breads, Grains, and Cereals

• Aebleskivers: Danish Pancake Balls from Art of Natural Living
• Easy GF Banana Bread from Frugal & Fit
• Peaches and Cream Pancakes from Palatable Pastime
• Pecan Baked Oatmeal from A Little Fish in the Kitchen
• Tart Cherry Crumb Muffins from Cheese Curd In Paradise

Egg Dishes

• Eggs Benedict Waffle Fries from Cindy's Recipes and Writings
• Hearty Brunch Bagel Sandwich from Jen Around the World
• Individual Breakfast Pizza from A Kitchen Hoor's Adventures
• Sausage Hashbrown Breakfast Casserole from Kathryn's Kitchen Blog

Recipe

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Ingredients

 

• 1 cup watermelon (cut in ½ inch cubes)
• 1 cup honeydew melon (cut in ½ inch cubes)
• 1 cup cantelope (cut in ½ inch cubes)
• 1 cup fresh pineapple (cut in ½ inch cubes)
• 1 cup red onion (diced)
• ¼ cup cilantro (finely chopped)
• ⅓ cup rice vinegar (or other mild vinegar)

Instructions

 

• Combine all ingredients plus any juices leftover from cutting the fruit in a bowl and refrigerate at least one hour to allow flavors to blend.

Notes

To make this recipe into a salsa, cut the fruit into a finer dice and add half of a jalapeno pepper. Taste after it has refrigerated at least an hour and add more jalapeno if desired,

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More Fruity Salad Recipes

Until next time, happy eating!
~Audrey