Tropical Fruit Salad

Sometimes the best thing you can do with great fruit is almost nothing. This tropical salad tosses mango, papaya, Asian pear, and kiwi with a whisper of sugar and cinnamon, then lets it sit at room temperature so the juices mingle.

The Asian pear is what makes this interesting. It keeps its crunch even after sitting, giving you a crisp bite against the soft, yielding mango and papaya. Leave the peel on for extra texture and a bit of tartness.

Cutting everything into uniform half-inch cubes matters here. Equal sizes mean every forkful gets a mix of all four fruits, and the sugar and cinnamon distribute evenly.

Let the salad rest at room temperature rather than chilling it. Cold dulls tropical fruit flavors. Room temp lets the sugar draw out the natural juices into a light, fragrant syrup at the bottom of the bowl.

Pro Tips

• Choose fruit that gives slightly when pressed but isn’t mushy. Underripe tropical fruit is bland; overripe turns to mush when tossed.
• A single teaspoon of sugar is all you need. It’s there to draw out juice, not sweeten.
• Toss gently with your hands instead of a spoon to avoid crushing the softer fruits.

Variations

• Add fresh passion fruit pulp spooned over the top just before serving for a tart, seedy contrast.
• Squeeze half a lime over the salad for brightness that plays well with the cinnamon.
• Toss in diced star fruit or dragon fruit for extra color and a conversation starter.