RecipePoke Fruit Salad

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 3 g
  • Total Fat: 6 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 24 g
  • Dietary Fiber: 4 g
  • Total Sugar: 15 g
    • Natural Sugar: 14 g
    • Added Sugar: 1 g
  • Sodium: 0 mg

Fruit salad gets a trendy take with this poke presentation (pronounced POH-keh). The Hawaiian word simply means “to cut”; and the dish comes in a number of variations—fish, chicken, tofu or veggies, for instance. In this beautiful bowl, I’ve placed colorful and delicious fruit options (you can vary your picks based on your taste preferences, what’s in season or on sale). I’ve topped it with crunchy sesame seeds as well as some toasted coconut to stick to the tropical theme.

Pro tip: Cut the fruit to match the smallest pick in your bowl. For example, go with a small dice if you’re using blueberries, or about a medium dice if you are using grapes. If you are using bigger fruits, cut to whatever size you like. It’s best to use sturdier fruits like melon and pineapple, and avoid soft fruit like banana that won’t be able to hold up against the weight of all the other ingredients. If you want to make this poke bowl ahead of time, keep the fruit, sauce and herbs and topping separate, and stir everything together right before serving.

  • Prep time
  • Total Time
This recipe makes about 5 cups

For the sauce:

  • • 1 teaspoon lime zest (from about 1 lime)
  • • 2 tablespoons lime juice (from 1 lime)
  • • ½ to 1 teaspoon honey
  • • ¼ teaspoon toasted sesame oil
  • • 1 teaspoon grated fresh ginger

For the salad:

  • • 5 cups mixed fruit, such as kiwi, Asian pear, blueberries, pineapple, and watermelon, diced
  • • ⅓ cup loosely packed julienned fresh basil or mint
  • • 1 to 2 tablespoons toasted black and white sesame seeds, plus extra for garnish
  • • 1 to 2 tablespoons toasted flaked coconut, plus extra for garnish

For the sauce, mix together all the ingredients in a small bowl, and stir to dissolve the honey into the lime. Set aside.

For the salad, in a large bowl, gently mix together the fruit with the basil. Add the lime-honey sauce, as well as the seeds and coconut, and very gently stir to combine so you don’t break up any of the fruit. Serve with an extra sprinkling of seeds and coconut, if desired.

To toast the sesame seeds: Add to a pan over medium heat and cook for 3 to 5 minutes, stirring often so the seeds don’t burn. If using white sesame seeds, they will start to turn a light golden brown. Immediately transfer to a plate to cool.

To toast the coconut flakes: Bake at 350˚F for about 7 to 8 minutes, checking and stirring halfway through.

1 cup per serving

Nutrition analysis courtesy of Genesis® R&D