Poke Fruit Salad
Fruit salad gets a fresh, fun makeover with this poke-style presentation (pronounced POH-keh). In Hawaiian, “poke” simply means “to slice or cut crosswise,” and traditionally, it refers to bowls filled with cubed fish, tofu, chicken, or veggies—usually dressed in a bold sauce and topped with extras for crunch and flavor.
In this playful take, I swap the proteins for vibrant fruit! It’s a gorgeous and refreshing dish that’s perfect for warm weather, and a great way to mix up your fruit routine. I’ve layered in juicy bites of watermelon, pineapple, kiwi, and mango—but you can totally customize it with your favorite fruit based on the season or whatever’s on sale at your local market.
To keep with the tropical theme, I like to finish it with a sprinkle of sesame seeds and some toasted coconut flakes for a bit of crunch and flair. (It’s giving vacation vibes in a bowl!)
If you’re into fruit-forward recipes, you might also love my Watermelon Dessert Pizza, Tropical Mango Hummus, and Grilled Pineapple Salad. Each one is refreshing, nutrient-packed, and super simple to make.
Why you’ll love this recipe
- Tropical vibes in every bite: A playful spin on poke with juicy fruit, citrusy zing, and crunchy toppings
- Flexible and forgiving: Use whatever fruit you have on hand—just avoid super-soft ones like banana
- Naturally nourishing: Hydrating and bursting with antioxidants, fiber, and feel-good nutrients
- Great for entertaining: Colorful, crowd-pleasing, and easy to prep ahead of time
My tips + tricks
Pro tip: Cut all your fruit to match the smallest ingredient in your bowl. If you’re using blueberries, go for a small dice. If grapes are your smallest, aim for medium-sized chunks. The goal is uniformity so each spoonful gives you a little bit of everything.
Stick to sturdy fruits like melon, pineapple, grapes, and mango that can hold their shape. Softer fruits like banana tend to break down and may turn mushy, so it’s best to save those for smoothies.
Make-ahead tip: If you’re prepping for a party or picnic, store your chopped fruit, sauce, herbs, and toppings separately, then mix everything together just before serving to keep it fresh and fabulous.
Try my watermelon poke bowls next: Sesame-Lime or Sesame-Sriracha!
Poke Fruit Salad
Ingredients
For the sauce:
- 1 teaspoon lime zest, from about 1 lime
- 2 tablespoons lime juice, from 1 lime
- ½ to 1 teaspoon honey or maple syrup
- 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
Instructions
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.
This recipe was awesome! Enjoyed it a lot! Would highly recommend
Yay!! We’re so happy to hear that, Michael—you made our day! 🙂 Thank you so much for the kind words… we’re thrilled you’d highly recommend this recipe!
— Olivia
This recipe is great! I make this for all parties and everyone loves it!
Hi Reagan, so glad you’re enjoying the recipe and that it makes a regular appearance at parties! Thanks for stopping by to share your thoughts with us—we’re grateful to have you here!
—Donna