Refreshing Tropical Fruit (With No Oil Dressing)

A no-oil fruit salad dressing made from the reserved syrup right out of the can, brightened with fresh lime zest and juice.

The syrup-lime combo works because the sweetness is already built in. Half a cup of the canned tropical fruit syrup gets mixed with grated lime peel and a tablespoon of lime juice, creating a light, citrusy glaze that clings to the fruit without any added fat.

The optional toppings are where you can make this your own. Minced candied ginger adds warm spice and a slight chew. Poppy seeds bring crunch. Toasted sesame seeds add a nutty note that pairs surprisingly well with tropical flavors. Pick one, or use all three.

Chef Tips

• Drain the fruit well and reserve exactly ½ cup of syrup. Too much syrup and the salad turns soupy instead of lightly dressed.
• Zest the lime before juicing it. Trying to zest a squeezed-out lime half is miserable.
• Toss gently so the fruit pieces stay intact. Canned tropical fruit is soft and breaks apart easily.

Variations

• Add fresh banana slices or diced mango to bulk up the fruit mix.
• Stir in a tablespoon of shredded coconut for a pina colada vibe.
• Use the dressing on fresh tropical fruit instead of canned for a more vibrant version.